Detection and Control of Soymilk Astringency
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 438–440, March 1983
How to Cite
CHIEN, J. T. and SNYDER, H. E. (1983), Detection and Control of Soymilk Astringency. Journal of Food Science, 48: 438–440. doi: 10.1111/j.1365-2621.1983.tb10760.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/9/82; revised 12/10/82; accepted 12/20/82.
Soymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO4 or citric acid. The additions of CaSO4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO4, or citric acid but not with subsequent additions.