Storage stability and shelf-life of soymilk obtained via repeated boiling and filtering : A predictive model
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC..
This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf-life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling-to-filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R 2 = .9868). The CSR was selected as the key indicator to predict the shelf-life of RBFM soymilk. The average residual variation in RBFM soymilk shelf-life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf-life of RBFM soymilk stored at temperatures ranging from 25-45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:12 |
|---|---|
| Enthalten in: |
Food science & nutrition - 12(2024), 3 vom: 13. März, Seite 1973-1982 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Fan, Liu [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Journal Article |
|---|
| Anmerkungen: |
Date Revised 09.03.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1002/fsn3.3893 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM369449339 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM369449339 | ||
| 003 | DE-627 | ||
| 005 | 20240309232530.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240308s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1002/fsn3.3893 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1321.xml |
| 035 | |a (DE-627)NLM369449339 | ||
| 035 | |a (NLM)38455188 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Fan, Liu |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Storage stability and shelf-life of soymilk obtained via repeated boiling and filtering |b A predictive model |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 09.03.2024 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. | ||
| 520 | |a This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf-life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling-to-filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R 2 = .9868). The CSR was selected as the key indicator to predict the shelf-life of RBFM soymilk. The average residual variation in RBFM soymilk shelf-life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf-life of RBFM soymilk stored at temperatures ranging from 25-45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a repeated boiling‐to‐filtering method | |
| 650 | 4 | |a shelf‐life | |
| 650 | 4 | |a soymilk | |
| 650 | 4 | |a storage stability | |
| 700 | 1 | |a Duan, Yitong |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Zhanrui |e verfasserin |4 aut | |
| 700 | 1 | |a Zhao, Dan |e verfasserin |4 aut | |
| 700 | 1 | |a Zhao, Liangzhong |e verfasserin |4 aut | |
| 700 | 1 | |a He, Wanying |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Xuejiao |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Ming |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Yingyi |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Yu |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food science & nutrition |d 2013 |g 12(2024), 3 vom: 13. März, Seite 1973-1982 |w (DE-627)NLM238025020 |x 2048-7177 |7 nnns |
| 773 | 1 | 8 | |g volume:12 |g year:2024 |g number:3 |g day:13 |g month:03 |g pages:1973-1982 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1002/fsn3.3893 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 12 |j 2024 |e 3 |b 13 |c 03 |h 1973-1982 | ||