Proximate Compositions and Contents of Minerals, Linoleic Acid and Tocopherols in Soy Milks

Abstract

Soy milks were classified into four groups according to Japanese Agricultural Standard for soy milks; soy milk (I), prepared soy milk (II), soy milk beverage contaning fruits juice (III) and soy milk beverage containing cereal powder, etc. (IV). Prepared soy milk was divided into sub-classes; added sodium chloride as a seasoning (II-1), added vegetable oil (II-2) and added oil and tocopherols (II-3). Proximate compositions in soy milks were examined. The contents of potassium, sodium, calcium, magnesium, iron, copper, cadmium and lead were determined by atomic absorption method. The value of these elements were as follows; K: 41-243mg/100g, Na: 0.6-98.Omg/100g, Ca: 4.5-94.8mg/100g, Mg: 4.1-23.6mg/100g, Fe:0.06-0.70mg/100g, Cd: BDL (Below Detectable Level) and Pb: BDL in wet basis. The amount of linoleic acidin I, II-1, II-2, II-3, III and IV were 1.30±0.06 g/100g, 1.15±0.05g/100g, 1.83±0.20g/100g, 2.03±0.12g/100g, 0.33±0.11g/100g and 1.30±0.09 g/100g, respectively. Contents of tocopherols (α-, β-, γ-, andδ-) were determined by high performance liquid chromatography. Total tocopherols contents were found in the range 1.7-3.3mg/100g, 2.4-2.9, 3.5-4.7, 23.4-30.8, 0.5-1.2, 2.0-4.0 in I-IV, respectively.