EFFECT OF SOYBEAN WATER RATIO AND HEAT-TR EATMENT ON YIELD AND PROTEIN-QUALITY OF SOYMILK/

The soymilk elaboration process was optimized, with the purpose of obt aining a product with higher protein extraction and better protein qua lity. Different soybean:water ratios and different processes of heatin g were utilized for soymilk elaboration. Through both biochemical and chemical analysis, it was verified that soymilk extracted with a 1:10 soybean:water ratio and autoclaved (121 degrees C) during 5 minutes, s howed a higher protein extraction, no trypsin-inhibitor activity, a go od digestibility of protein in vitro (86.41%), and high value of avail able methionine (1.22 g/16 g N).