Methods Used in Soy Product Preparation

The acceptance of soy-based fresh foods had always remained under scanner because of the beany flavour, difficulty in cooking and presence of anti-nutritional factors such as trypsin inhibitors, hemagglutinins, flatulence factors and phytic acid. Several methods of soybean preparation - including soaking, blanching, germination, enzyme treatment and ultrafiltration -have been useful in the removal of undesirable factors and making soy foods more palatable and acceptable (Chauhan and Chauhan, 2007). Various methods may be used for the preparation of soybean products, some of which are discussed here.

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