Quality improvement of soymilk as influenced by anaerobic grinding method and calcium addition

Soymilk is one of the plant-based milk products containing great nutritional content and has an unpleasant beany flavour low calcium content. In this study, different grinding methods salts fortification were applied to improve flavour, content, stability soymilk upon addition. According results, preparing using anaerobic method significantly reduced lipid oxidation (0.4781 meq peroxide/kg) increased sulfhydryl group (24.25 ?mol/g), compared conventional (0.7668 peroxide/kg 15.68 ?mol/g). As results methods, oxygen-free (OFS) a lower amount volatile compounds (75.04 ?g/mL) than regular (RS; 966.65 ?g/mL). The addition particle diameter viscosity soymilk, where significant increase was shown in calcium-enriched prepared grinding. lactate pH while carbonate showed opposite results. Soymilks enriched with have equivalent bioavailability (28.99 31.21%) cow's (29.47%) higher soymilks (23.73 22.35%). Thus, study suggests preparation as source. This combination can produce high acceptability without altering initial sensory properties.