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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/j.arbr.2014.01.006

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1438-2385

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Fatty acid profile of traditional soymilk

Authors: José Luis Peñalvo M Conçeicão Castilho M Irene N Silveira M Cruz Matallana M Esperanza Torija
Publish Date: 2004/07/01
Volume: 219, Issue: 3, Pages: 251-253
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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 GCFID No major differences in the fatty acid patterns were found

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