Perbaikan Teknologi Pembuatan Susu Kedelai Dalam Upaya Mengatasi Kekurangan Gizi  

Oleh:

Sibuea, Posman

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI - atma jaya
Dalam koleksi: Atma nan Jaya vol. 12 no. 3 (Dec. 1999), page 11-28.
Topik: susu kedelai; teknologi pembuatan susu kedelai
Fulltext: Posman Sibuea.pdf (810.04KB)

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: AA48.9 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk
Perpustakaan PKPM Nomor Panggil: A66 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk

Isi artikel

Soybean milk has been of considerable interest to nutritionists as a possible substitute for cow or human milk particularly in the feeding of infants who are allergic to animal milk or where cow's milk may be either too expensive or less available. Soymilk and cow's milk have approximately the same protein content. The main drawback of soymilk protein as compared with the protein of cow's milk is the low content of sulfur containing amino acids. In the traditional sense, soymilk is simply an aqueous extract of whole soybeas. however, the development of off-flavors, describes as bitter, beany and astringent, has limited their acceptability in other part of the society. The production of off-flavor is hardly detected in the raw whole beans but its development occurs following breakdown of the cell structure....

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