Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظیفیة ودرجه التقبل لمثلج لبن فول الصویا المدعم بالکیوى او الباباظ

Abstract

Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P<0.01), tannins(r=0.673,P<0.01) and TF(r=0.727,P<0.01), as well as it had a negative significant correlation with NEB(r=-0.823,P<0.01) and yellow flavonoid(r=-0.829,P<0.01). The ‘b’ value was increment with increased percentage of fresh fruits and had a significant strong correlation with carotenoids(r=0.943,P<0.01), TP(r=0.871,P<0.01) and tannin(r=0.818,P<0.01). Ice soy milk produced with FK 15% as well as FP 10% could be used as a healthy acceptable frozen product especially people who suffer from lactose intolerance and food allergy syndromes.