Formulation and processing of a heat stable calcium-fortified soy milk

Yazıcı F., Alvarez V., Mangino M., Hansen P.

JOURNAL OF FOOD SCIENCE, cilt.62, sa.3, ss.535-538, 1997 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 3
  • Basım Tarihi: 1997
  • Doi Numarası: 10.1111/j.1365-2621.1997.tb04424.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.535-538
  • Ondokuz Mayıs Üniversitesi Adresli: Hayır

Özet

Calcium-fortified soy milk (200 mg/100g) was formulated by adding to water (85-90 degrees C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65 degrees C/30 min before refrigeration Samples of the soy milk (45 degrees C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate had the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium-to-protein ratio < 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.