The effects of cooking time on the nutritional parameters of soya milk.

摘要

Effects of cooking time (15, 30 and 45 min) were investigated on the nutritional quality of soy milk. Cooking time had a significant impact on nutrient composition. Soy milk cooked for 15 min contained 93.45% moisture, 4.17% ash, 3.72% protein, 12.0% lipids, 80.11% carbohydrate and 443.32 kcal/100 g energy. After cooking for 30 min it contained 92.29 moisture, 6.48% lipids , 409.08% energy, 5.83% ash, 4.23% crude protein and 83.46% carbohydrates, and after 45 min it contained 6.0% ash, 4.74% crude protein, 90.36% moisture, 6.17% lipids, 83.09% carbohydrates and 406.00 kcal/100 g energy. After 15, 30 and 45 min, respectively, Na contents were 27, 23 and 27 mg/100 ml, K contents were 41, 60 and 62 mg/100 ml, Mg contents were 32.2, 31 and 35 ppm and those of Ca were 109.5, 81 and 90.0 ppm.