Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality

Abstract

This study focused on the effect of high-temperature pressure cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature pressure cooking (105-125°C and 0.12-0.235MPa) and traditional cooking (97°C and 0.1MPa). The size distribution and composition of protein particles and the rheological properties of soymilk were compared. Results showed that the content of protein particles and the average size of soymilk particles were higher in high-temperature pressure cooking than in traditional cooking (p<0.05). High-temperature pressure cooking affected soymilk protein denaturation and favored protein aggregation. Similar to traditional soymilk, soymilk cooked at 115°C was categorized as a Newtonian fluid but was found with increased viscosity in the rheological test. Soymilk cooked at 115°C for 10min exhibited a homogeneous, smooth, and creamy texture with a high acceptability in the sensory test.

Keywords: 2-mercaptoethanol (PubChem CID: 1567); 5,5′-Dithiobis(2-nitrobenzoic acid) (PubChem CID: 6254); 8-Anilino-1-naphthalenesulfonic acid (PubChem CID: 1369); Bromophenol blue (PubChem CID: 8272); Coomassie brilliant blue G-250 (PubChem CID: 61364); Ethylenediaminetetraacetic acid (PubChem CID: 6049); Glycerol (PubChem CID: 753); Glycine (PubChem CID: 750); High temperature pressure cooking; Protein particle; Sensory analysis; Soymilk; n-hexane (PubChem CID: 8058).