Title: Fatty acid profile of traditional soymilk
Authors: Peñalvo, José Luis 
Castilho, M. Conçeicão 
Silveira, M. Irene N. 
Matallana, M. Cruz 
Torija, M. Esperanza 
Keywords: Fatty acid profile;Thermal treatment;Okara;Soybean;Soymilk
Issue Date: 2004
Publisher: Springer-Verlag
Citation: European Food Research and Technology. 219:3 (2004) 251-253
Abstract: Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found
URI: http://hdl.handle.net/10316/12873
ISSN: 1438-2377
Rights: openAccess
Appears in Collections:FFUC- Artigos em Revistas Internacionais

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