Table 5.
Phytochemicals, sugar composition, and sensory evaluation of soymilk samples before and after enzyme treatment
| Parameter | Control soymilk | Treated soymilk |
|---|---|---|
| Soymilk phytochemicals | ||
| Total phenols (mg/100 mL) GAE | 152.87 ± 0.15a | 194.63 ± 0.24 |
| Total flavonoids (mg/100 mL) CA | 62.87 ± 0.14 | 75.36 ± 0.18 |
| Sugar composition (g/100 mL) | ||
| Stachyose | 1.63 ± 0.02 | 0.54 ± 0.01 |
| Raffnose | 0.86 ± 0.03 | 0.09 ± 0.01 |
| Sucrose | 3.49 ± 0.05 | 0.56 ± 0.01 |
| Fructose | 0.62 ± 0.01 | 4.16 ± 0.02 |
| Glucose | n.d | 3.12 ± 0.01 |
| Galactose | 1.37 ± 0.02 | n.d |
| Sensory evaluation | ||
| Appearance | 6.58 ± 0.17 | 6.69 ± 0.13 |
| Color | 7.12 ± 0.08 | 7.25 ± 0.24 |
| Flavor | 3.25 ± 0.05 | 7.83 ± 0.12 |
| Taste | 3.41 ± 0.09 | 8.19 ± 0.31 |
| Texture | 4.12 ± 0.15 | 7.98 ± 0.16 |
| Palatability | 3.52 ± 0.12 | 8.24 ± 0.36 |
GAE gallic acid, CA catechin, n.d not detected
aValues are expressed as mean ± SD