QUALITY IMPROVEMENT OF SOYMILK PROCESSED FROM TWO SOYBEAN VARIETIES

• <p>&nbsp;               <b>TABLE OF CONTENTS </b>ABSTRACT............................................................................................................................. iii&nbsp;</p><p>ACKNOWLEDGEMENTS......................................................................................................iv&nbsp;</p><p>LIST OF TABLES....................................................................................................................vi&nbsp;</p><p>LIST OF FIGURES ............................................................................................................... viii INTRODUCTION .....................................................................................................................1&nbsp;</p><p>LITERATURE REVIEW ..........................................................................................................3&nbsp;</p><p>

Chapter ONE

INTRODUCTION

• . YIELD, SOLID AND PROTEIN RECOVERY OF SOYMILK AS AFFECTED BY EXTRACTION AND GRINDING METHODS .........................................16&nbsp;</p><p>

Chapter TWO

LITERATURE REVIEW

• . TRYPSIN INHIBITORS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.............................................................................33&nbsp;</p><p>

Chapter THREE

RESEARCH METHODOLOGY

• . PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS .54</p><p>&nbsp;

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

• . SELECTED ODOR COMPOUNDS OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS ......................................................76&nbsp;</p><p>

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• . ISOFLAVONE PROFILE AND CONTENT OF SOYMILK AS AFFECTED BY DIFFERENT GRINDING AND HEATING METHODS.........................101&nbsp;</p><p>OVERALL CONCLUSIONS................................................................................................128&nbsp;</p><p>FUTURE RESEARCH ..........................................................................................................130&nbsp;</p><p>REFERENCES CITED..........................................................................................................131 <br></p>