| Affiliation: | (1) Institute for Preventive Medicine, Nutrition and Cancer, Folkhälsan Research Center, Division of Clinical Chemistry, University of Helsinki, Biomedicum C315a, PO Box 63, 00014 Helsinki, Finland;(2) Dpto Nutrición y Bromatología II: Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain;(3) Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade de Coimbra, Coimbra, Portugal |
| Abstract: | Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found. |
