Resumen de Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk
Dipaloke Mukherjee, K. C. Chang, Yin Zhang, Soma Mukherjee
This study investigated the efficacy of ultra‐high pressure homogenization (UHPH) in the presence or absence of added hydrocolloids for enhancing a range of physic‐chemical properties of soymilk—which are important for extending shelf‐life. Soymilk preparations containing different concentrations (0.01%, 0.02%, and 0.05%, w/v) of 2 different hydrocolloids (κ‐carrageenan, κ‐C, and gum Arabic, GA) were subjected to 3 different levels of UHPH (70, 140, and 210 MPa) and stored in sterilized containers at 4 °C. Emulsion properties of the soymilk preparations were analyzed over a period of 5 weeks. The results showed that soymilk with 0.05% κ‐C had markedly improved storage properties, evident by significantly (P< 0.05) enhanced surface energy and absolute ζpotential values compared to the unhomogenized soymilk with no hydrocolloid (16% and 39% augmentations, respectively) at the 1st week of storage. This trend continued throughout the entire period of study. The soymilk containing 0.05% κ‐C also exhibited significantly (P< 0.05) lower (60%) mean globular particle size at the initial week compared to the latter ones and maintained the trend throughout the 3rd week of storage. The study can potentially lead to a considerable economic benefit to the soymilk industry by providing valuable information to extend shelf‐life of soymilk. Soymilk is one of the most important soy products, and as a beverage, it is rapidly gaining popularity in the Western markets. However, it tends to form precipitates during storage to affect quality of the product. This study used a 2‐prong approach of ultra‐high pressure homogenization and addition of hydrocolloids to prevent aggregation of soymilk particles and the retention of antioxidant capacity. The results showed enhancement of the quality of soymilk during storage. The techniques developed can be adopted by the food industry.
