Optimization of Process Parameters for Hot Water Extraction of Black Soymilk

Lim, Yan Chen (2019) Optimization of Process Parameters for Hot Water Extraction of Black Soymilk. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The effect of processing parameters of hot water extraction with extraction temperature (70–90 °C) and time (20–60 minutes) on quality properties of black soymilk were investigated by means of response surface methodology. The quality of back soymilk was determined by measuring its yield percentage, total solid content, protein and fat content, total phenolic content (TPC), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). The second-polynomial equation adequately described the quality of black soymilk with regression coefficient, R2 > 0.7. The effect of extraction temperature and time on quality properties of black soymilk can be observed from the significance of coefficient. The temperature affected significantly (P < 0.1) on total solid content, TPC and FRAP of black soymilk; whereas protein and fat were influenced by time (P < 0.1). The optimum process condition of black soybean was at 90 °C for 20 minutes which obtain maximum yield, total solid content, protein content, TPC, DPPH, FRAP, and minimum fat content. The optimized processing parameters could be further applied to the black soymilk with more investigations to improve the product quality.