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Table 5 Phytochemicals, sugar composition, and sensory evaluation of soymilk samples before and after enzyme treatment

From: A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

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
  1. GAE gallic acid, CA catechin, n.d not detected
  2. aValues are expressed as mean ± SD