NUTRITIONAL CHANGES IN SOYMILK SUBJECTED TO DIFFERENT PHYSICAL AND CHEMICAL TREATMENTS

Soymilk samples, prepared by using atmospheric and pressure blanching with different levels of sodium bicarbonate for different periods of t ime and subjected to different heat treatments were compared for the l oss of nutrients viz., B-vitamins, minerals and amino acids. The atmos phere blanching resulted in considerable losses of vitamins B-1, B-2 a nd amino acid-methionine and these losses were further increased by th e use of sodium bicarbonate during blanching. However, the content of available lysine remained unaffected by sodium bicarbonate, but heat t reatment caused a considerable loss in available lysing content. The c ontents of phosphorus and iron were not affected by sodium bicarbonate and only a slight loss was observed in calcium content.