2. Material and methods
2.1. Soymilkelaboration
Soymilk was elaborated following the method described by
Poliseli-Scopel et al. (2012). Briefly, soybeans (Majesta variety) were
soaked overnight and then were ground in a crushing machine
(adapted from Frigomat, Milan, Italy) for 20 min at 80 °C. The pulp
was separated by filtration, leaving what is considered to be the soymilk
base product: 2.72 ± 0.30 protein; 1.74 ± 0.14 fat; 5.96 ± 0.60 dry
matter; 1.47 ± 0.22 carbohydrate; and 0.22 ± 0.03 ash. pH measure-
ments were monitored using a pH meter (model GLP 21+ Crison,
Spain) during the storage period.