科研之友
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摘要
Soymilk has become the most popular soy food in the U.S.A., and its retail sales have soared from two million dollars in 1980 to more than one billion dollars in recent years. A variety of soymilk products are available in the supermarket. However, there are no federal standards for soymilk products. The variability in product quality between products or brands has rarely been reported. Our objective was to analyze and compare nutritional profile and physicochemical properties among commercial soymilk products. A total of 39 commercial soymilk products of nine brands were collected at local supermarkets and analyzed for the total solid content, protein content, pH, viscosity and color. Based on product label information, calories, fat, sugar, total carbohydrate and fiber contents were also statistically analyzed. The results showed that the physicochemical properties and nutrient contents varied extensively among soymilk products. %26lt;br%26gt;PRACTICAL APPLICATIONSThis study showed the wide variability in nutrient contents and physicochemical properties of commercial soymilk. Protein, fat, sugar, dietary fiber, total carbohydrate and caloric content are very important dietary constituents, and knowledge of their variance between products is important to both consumers and manufacturers. There is a need for establishing standards of identity for soymilk in the Code of Federal Regulation as the consumption of these products is increasing rapidly. This study is the first comprehensive analysis of physical and chemical attributes of soymilk products in the U.S. retail markets.
- 出版日期2013-10
