Journal article
The effect of heat treatment of germinated soybean on gamma-aminobutyric acid, phytic acid and physicochemical properties of soymilk yoghurt
Vietnam Journal of Agricultural Sciences , Vol.18(5), pp.367-377
2020
Abstract
The objective of the study was to investigate the effect of heat treatment (grinding with boiling water, blanching and microwave) on gamma-aminobutyric acid (GABA), phytic acid (PA) and physicochemical properties (total solid content, protein, acidity and pH) and physical properties (viscosity and water holding capacity) of soymilk yoghurt. Yoghurts were made from germinated soybean and then stored at 4-6C for 14 days. GABA and PA were analysed using high performance liquid chromatography (HPLC) and the colorimetric method, respectively. Total solid, protein content, acidity and pH were analysed using drying method, Kjeldahl, titration and pH meter, respectively. Viscosity and WHC were determined using the viscometer and the centrifuge, respectively. Results showed that heat treatment significantly influenced GABA, PA, physicochemical and physical properties of soymilk yoghurts. Yoghurt made from germinated soybean ground with boiling water contained higher GABA, total solid and protein content, and lower PA that those of yoghurts made from soybean heated by blanching or microwave. In addition, yoghurt made from germinated soybean ground with boiling water had higher viscosity and WHC than those of yoghurt made from soybean heated by the other heat treatment.
Details
- Title
- The effect of heat treatment of germinated soybean on gamma-aminobutyric acid, phytic acid and physicochemical properties of soymilk yoghurt
- Authors/Creators
- Doan Duc Nguyen
- Publication Details
- Vietnam Journal of Agricultural Sciences , Vol.18(5), pp.367-377
- Publisher
- Vietnam National University of Agriculture
- Identifiers
- 991005743842207891
- Copyright
- © 2020 VNUA.
- Murdoch Affiliation
- Murdoch University
- Resource Type
- Journal article
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