Partitioning of Proximate Principle During the Preparation of Soy Curd Concentrate from the Bean
Rama K. Naik, B.K. Chakraborty
Abstract
The increase in the level of soybean to water ratio (100 to 200 g/L water) resulted in a corresponding increase in the yield of soymilk, soyresidue and soy maska. However, along with an increasing of concentration of bean in water, there was also corresponding reduction in the recovery of major constituent fractions, particularly, protein and fat with the exception of carbohydrates and ash.
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