Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties

摘要

ABSTRACTIntermediate moisture soy‐sugar concentrates were formulated with dehulled, blanched, ground and desludged soybeans. The influence of specific sugar, sugar content and soy solids content on the activity, and NMR mobility of the water and the rheological properties of the model systems were determined. Both activity and mobility of water Were strongly influenced by the moisture content but not by the soy solids content. Interactions between added sugar and soy solids contents limited the lowest water activity achievable. All samples showed non‐Newtonian behavior. The consistency coefficient was influenced by the soy content, moisture content, specific sweetener, polymer‐to‐solute ratio and temperature. Flow behavior index was strongly influenced by soy solids contents but not by specific sweetner and temp