Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2234-2240

  Pathomrungsiyounggul, Pattavara ^a   Grandison, Alistair S ^a   Lewis, Michael J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Calcium; Freezing point depression; Particle diameter; PH; Sediment; Soymilk; Viscosity

Indexed keywords

CALCIUM CITRATE; CALCIUM GLUCONATE; CALCIUM LACTATE; DRY SEDIMENTS; FREEZING POINT DEPRESSION; PARTICLE DIAMETERS; PHYSICOCHEMICAL PROPERTY; SOY MILK; TRI-CALCIUM PHOSPHATES;

ANOXIC SEDIMENTS; BIOMATERIALS; CALCIUM CARBONATE; CALCIUM PHOSPHATE; CARBONATION; DISEASES; FREEZING; PARTICLE SIZE; SEDIMENTOLOGY; VISCOSITY;

CALCIUM;

GLYCINE MAX;

EID: 78349234684     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02399.x     Document Type: Article

References (37)

1. Cai, T.D., Chang, K.C., Shih, M.C., Hou, H.J. & Ji, M. (1997). Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Research International, 30, 659-668.
2. Chiwanon, P., Puwastien, P., Nitithamyoung, A. & Sirichakwat, P.P. (2000). Calcium fortification in soybean milk and In Vitro bioavailability. Journal of Food Composition and Analysis, 13, 319-327.
3. De La Fuente, M.A., Olano, A. & Juárez, M. (1998). Effects of heat treatments and subsequent storage on the mineral balance of ewes' milk. Journal of Dairy Research, 65, 457-464.
4. Fabri, D. (2004). Fortification of beverages with calcium. Soft Drinks International, February, 24-25.
5. Fairweather-Tait, S.J. & Teucher, B. (2002). Iron and calcium bioavailability of fortified foods and dietary supplements. Nutrition Reviews, 60, 360-367.
6. Forster, L.L. & Ferrier, L.K. (1979). Viscometric characteristics of whole soybean milk. Journal of Food Science, 44, 583-585, 590.
7. Fukushima, D. (1991). Recent process of soybean protein foods: chemistry, technology, and nutrition. Food Reviews International, 7, 323-351.
8. Gerstner, G. (2003). How to fortify beverages with calcium. Drink Technology & Marketing, November, 8-11.
9. Iwuoha, C.I. & Umunnakwe, K.E. (1997). Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. Food Chemistry, 59, 373-379.
10. Kamel, B.S. & DeMan, J.M. (1982). Composition and properties of bean curd made from Ontario soybeans. Canadian Institute of Food Science and Technology, 15, 273-276.
11. Kohyama, K., Sano, Y. & Doi, E. (1995). Rheological characteristics and gelation mechanism of tofu (soybean curd). Journal of Agricultural and Food Chemistry, 43, 1808-1812.
12. Kong, F., Chang, S.K.C., Liu, Z. & Wilson, L.A. (2008). Changes of soybean quality during storage as relate to soymilk and tofu making. Journal of Food Science, 73, S134-S144.
13. Lerici, C.R., Piva, M. & Rosa, D. (1983). Water activity and freezing point depression of aqueous solutions and liquid foods. Journal of Food Science, 48, 1667-1669.
14. Lewis, M.J. (1996). Physical properties of foods and food processing systems. England: Woodhead Publishing Ltd.
15. Lin, M.-J., Lewis, M.J. & Grandison, A.S. (2006). Measurement of ionic calcium in milk. International Journal of Dairy Technology, 59, 192-199.
16. Liu, K. (1999). Soybeans: chemistry, technology, and utilization. USA: Aspen Publishers, Inc.
17. Liu, Z.S. & Chang, S.K.C. (2008). Optimal coagulant concentration, soymilk and tofu quality as affected by a short-term model storage of proto soybeans. Journal of Food Processing Preservation, 32, 39-59.
18. Lu, J.Y., Carter, E. & Chung, R.A. (1980). Use of calcium salts for soybean curd preparation. Journal of Food Science, 45, 32-34.
19. Mittal, S.B., Hourigan, J.A. & Zadow, J.G. (1990). Effect of added sodium hexametaphosphate on certain technological aspects of UHT recombined milk. The Australian Journal of Dairy Technology, 45, 1-4.
20. Neville, M.C., Keller, R.P., Casey, C. & Allen, J.C. (1994). Calcium partitioning in human and bovine milk. Journal of Dairy Science, 77, 1964-1975.
21. Nsofor, L.M. & Maduako, O. (1992). Stabilized soymilk for ambient tropical storage: a preliminary report. International Journal of Food Science and Technology, 27, 573-576.
22. Odo, T. (2003). Soy (soya) milk. In: Encyclopedia of Food Science and Nutrition (edited by B. Caballero, L.C. Trugo & P.M. Finglas ).pp. 5403-5405. London, UK: Academic Press.
23. Oguntunde, A.O. & Akintoye, O.A. (1991). Measurement and comparison of density, specific heat and viscosity of cow's milk and soymilk. Journal of Food Engineering, 13, 221-230.
24. Ono, T., Choi, M.R., Ikeda, A. & Odagiri, S. (1991). Changes in the composition and size distribution of soymilk protein particles by heating. Agricultural and Biological Chemistry, 55, 2291-2297.
25. Oort, S. (2004). Calcium fortification of beverages. Fruit Processing, 14, 33-35.
26. Pathomrungsiyounggul, P., Grandison, A.S. & Lewis, M.J. (2007). Effects of calcium chloride and sodium hexametaphosphate on certain chemical and physical properties of soymilk. Journal of Food Science, 72, E428-E434.
27. Pathomrungsiyounggul, P., Grandison, A.S. & Lewis, M.J. (2009). Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soymilk. Food Chemistry, 118, 808-814.
28. Poysa, V. & Woodrow, L. (2002). Stability of soybean seed composition and its effect on soymilk and tofu yield and quality. Food Research International, 35, 337-345.
29. Prabharaksa, C., Olek, A.C. & Steinkraus, K.H. (1989). Enrichment of soybean milk with calcium. Acta Biotechnology, 9, 9-16.
30. Ranjan, P., Arora, S., Sharma, G.S., Sindhu, J.S., Kansal, V.K. & Sangwan, R.B. (2005). Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk. International Journal of Dairy Technology, 58, 185-189.
31. Rasyid, F. & Hansen, P.M.T. (1991). Stabilization of soy milk fortified with calcium gluconate. Food Hydrocolloids, 4, 415-422.
32. Saeseaw, S., Shiowatana, J. & Siripinyanond, A. (2005). Sedimentation field-flow fraction: size characterization of food material. Food Research International, 38, 777-786.
33. Shun-Tang, G., Ono, T. & Mikami, M. (1999). Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride. Journal of Agricultural and Food Chemistry, 47, 901-905.
34. Sievanen, K., Huppertz, T., Kelly, A.L. & Fox, P.F. (2008). Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk. International Journal of Dairy Technology, 61, 151-155.
35. Sun, N. & Breene, W.M. (1991). Calcium sulfate concentration influence on yield and quality of tofu from five soybean varieties. Journal of Food Science, 56, 1604-1607, 1610.
36. Weingartner, K.E., Nelson, A.I. & Erdman, J.W.J. (1983). Effects of calcium addition on stability and sensory properties of soy beverage. Journal of Food Science, 48, 256-257, 263.
37. Yazici, F., Alvarez, V.B., Mangino, M.E. & Hansen, P.M.T. (1997). Formulation and processing of a heat stable calcium-fortified soy milk. Journal of Food Science, 62, 535-538.