| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系 === 91 === Abstract
Soymilk is a soybean product rich in nutrients. However, during heating treatment of soymilk the conversion between isoflavone isomers may decrease its biological activity. The objective of this study was to use microwave-heating treatment and investigate the effect of isoflavone stability in soymilk.
The material of this study is Kaohsiung NO.10, adding 10 times soy volume of water to grind into milk for study. By different heating treatment, dividing into traditional heating treatment group and microwave heating treatment group, and, by different processing, dividing into filtered-heating group and heated-filtering group. Sample at 0, 10, and 30 mins after heating treatment respectively, for sensory test and analysis isoflavone concentration by HPLC after freeze-dry. To estimate the isoflavone and flavor in different heating treatment, time and processing.
Results showed that in isoflavone concentration, the sugar-isoflanvone concentration was increased by timing in traditional heating group; the non-sugar-isoflavone concentration was increased by timing in microwave heating treatment. After traditional heating and to filter, the sugar-isoflanvone is increased; filtered and to microwave heating treatment, the non-sugar-isoflavone is increased. In flavor, the flavor, taste and accept is best more than the others. In heating 10 mins by microwaves, the result is similar to heat 20 mins by traditional. According to the above results, the isoflavone bioactive and flavor is best, by filtered and microwave heating treatment 10 mins.
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