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Laboratory analysis reveals that cell wall material and protein dictate slurry thickness and pseudoplasticity across soybean fractions, indicating key drivers of soy beverage texture.
Six fractions of soybean cotyledons were prepared as slurries ranging from 10–65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.
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Urbanski et al. (1982) studied this question.
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