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Abstract
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Article Information:
Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk
Ronak Fahmi, Faramarz Khodaiyan, Rezvan Pourahmad and Zahra Emam-Djomeh
Corresponding Author: Ronak Fahmi
Submitted: 2011 May, 04
Accepted: 2011 June, 10
Published: 2011 August, 31 |
Abstract:
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The purpose of this study was to determine the effect of ultrasound treatment on the protein content
and rheological properties of soymilk extracted from soybeans. Soybean slurry was exposed to ultrasound
treatment then filtered. In this work, an ultrasound cleaning bath set with 35 kHz frequency and different
treatment temperatures (20 and 40ºC) and times (20, 40, and 60 min) was used. Results indicated that ultrasound
treatment could significantly (p<0.05) increased the protein content of extracted soymilk by nearly 6.3%. These
results were attributed to induced cavitation, which increased the permeability of plant tissues. The flow
behaviour of soymilk was observed to be Newtonian for all samples. Viscosity (:) data calculated with a
power-law equation (R² = 0.99) increased slightly but not significantly (p>0.05) after ultrasound treatment. The
consistency coefficient (K) did not change after ultrasound treatment. On the other hand, a significant increase
in flow-behaviour indices (n) was observed.
Key words: Rheological properties, Soymilk, total solid, ultrasound treatment, protein, viscosity,
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Cite this Reference:
Ronak Fahmi, Faramarz Khodaiyan, Rezvan Pourahmad and Zahra Emam-Djomeh, . Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk. Advance Journal of Food Science and Technology, (4): 245-249.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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