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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