Storage Stability and Shelf-life of Soymilk Obtained Via Repeated Boiling and Filtering: A Predictive Model

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2024 Mar 8

PMID 38455188

Authors

Liu Fan

Yitong Duan

Zhanrui Huang

Dan Zhao

Liangzhong Zhao

Wanying He

Xuejiao Zhang

Ming Li

Yingyi Lin

Yu Chen

Affiliations

Soon will be listed here.

Abstract

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 ( = .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.

Citing Articles

Storage stability and shelf-life of soymilk obtained via repeated boiling and filtering: A predictive model.

Fan L, Duan Y, Huang Z, Zhao D, Zhao L, He W Food Sci Nutr. 2024; 12(3):1973-1982.

PMID: 38455188 PMC: 10916630. DOI: 10.1002/fsn3.3893.

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