Activity and Mobility of Water in Sweetened Whole Soy Concentrates and Their Rheological Properties

Intermediate moisture systems were formulated with dehulled, blanched soybeans and four nutritive sweeteners (sucrose, glucose, fructose, sucrose/glucose). Soy content and sucrose/water ratio were varied. Water activity, water mobility (NMR) and rheological properties were determined. All three parameters were strongly influenced by the sweetener. All samples showed non‐Newtonian behavior. Soy content and sucrose/water ratio had a stronger influence on rheology than on water properties.