The Effect of Heat Treatment of Germinated Soybean Combining with Fermentation on Gamma-aminobutyric Acid, Phytic Acid, and Physicochemical Properties of Soymilk Yoghurt Prepared

Received: 14-04-2020

Accepted: 11-05-2020

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Issue: Vol. 18 No. 5 (2020)

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KỸ THUẬT VÀ CÔNG NGHỆ

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Doan, N., & Ha, D. (2024). The Effect of Heat Treatment of Germinated Soybean Combining with Fermentation on Gamma-aminobutyric Acid, Phytic Acid, and Physicochemical Properties of Soymilk Yoghurt Prepared. Vietnam Journal of Agricultural Sciences, 18(5), 367–377. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/669

The Effect of Heat Treatment of Germinated Soybean Combining with Fermentation on Gamma-aminobutyric Acid, Phytic Acid, and Physicochemical Properties of Soymilk Yoghurt Prepared

Nguyen Duc Doan (*) 1 , Do Thi Ha 1

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông Nghiệp Việt Nam

    • Keywords

    Heattreatment, gamma-aminobutyricacid, phyticacid, physiochemicalproperties, soymilkyoghurt

    Abstract


    Theobjectiveofthestudywastoinvestigatetheeffectofheattreatment(grindingwithboilingwater,blanchingandmicrowave)ongamma-aminobutyricacid(GABA),phyticacid(PA)andphysicochemicalproperties(totalsolidcontent,protein,acidityandpH)andphysicalproperties(viscosityandwaterholdingcapacity)ofsoymilkyoghurt.Yoghurtsweremadefromgerminatedsoybean and then stored at 4-6C for14days.GABAandPAwereanalysedusinghighperformanceliquidchromatography(HPLC)andthecolorimetricmethod,respectively.Totalsolid,proteincontent,acidityandpHwereanalysedusingdryingmethod,Kjeldahl,titrationandpHmeter,respectively.ViscosityandWHCweredeterminedusingtheviscometerandthecentrifuge,respectively.ResultsshowedthatheattreatmentsignificantlyinfluencedGABA,PA,physicochemicalandphysicalpropertiesofsoymilkyoghurts.YoghurtmadefromgerminatedsoybeangroundwithboilingwatercontainedhigherGABA,totalsolidandproteincontent,andlowerPAthatthoseofyoghurtsmadefromsoybeanheatedbyblanchingormicrowave.Inaddition,yoghurtmadefromgerminatedsoybeangroundwithboilingwaterhadhigherviscosityandWHCthanthoseofyoghurtmadefromsoybeanheatedbytheotherheattreatment.

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