Abstract
The foam formation and stability were measured in soy milk to identify the effects of blowing microbubbles on the cooking and processing methods. The foam formation was evaluated by the foaming power and height of the foam, whereas the foam stability was assessed by the drainage ratio and drainage rate. The foaming power increased with increasing microbubbles blowing time. A longer blowing time for the microbubbles resulted in greater foam height, although the foam height was not comparatively great for highly viscous soy milk. Increasing the blowing time resulted in a decreased drainage ratio and drainage rate, maintaining the stability of the foam. A negative correlation was found between the foaming power and drainage ratio in the early stage of drainage. The overall results show that a long blowing time for the microbubbles was effective for high foam formation and stability.
