Preparation of Soymilk Using Different Methods

M F Afroz

doi:10.11648/j.jfns.20160401.13

Abstract

The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel. No significant difference was found between dehulled soy seed blending milk and whole soy seed powder milk. But 125g concentration obtained highest score from the judges. From the results of chemical analysis, significant difference was found in terms of moisture, total solids, solids- not- fat, protein, fat, carbohydrate, ash content and acidity percentage. Dehulled soy seed blending milk contained more moisture, protein, fat and ash content. On the other hand, a sharp increase of nutrient concentration was observed with the increase of soymilk concentration. But soymilk of 150 and 175g concentration become thicker after boiling which had fewer acceptances by the judges. Considering the physical and chemical properties of all samples, it is recommended that 125g concentrate dehulled soy seed blending milk may be prepared in industrial scale.

Highlights

Milk is the nature's most nearly perfect food for the newly born infant or animal and for all ages of people
From the statistical analysis it was found that the smell and taste score of A, B and C type soymilk samples differ significantly (p
From the statistical analysis significant difference was found in dehulled soy seed blending milk (A), whole soy seed powder milk (B) and sundry dehulled soy seed powder milk (C) type soymilk but no significant difference was found between A and Btype soymilk sample

Summary

Introduction

Milk is the nature's most nearly perfect food for the newly born infant or animal and for all ages of people. There is an acute shortage of milk and other protein rich food of animal origin in Bangladesh. The incidence of protein malnutrition is very high among preschool children, expectant and nursing mothers. For this purpose, low cost processed supplementary protein rich food need to be developed in Bangladesh [1]. Soymilk is free of milk sugar lactose and for this reason there is no chance of occurring lactose intolerance syndrome. It is good alternative for those who are allergic to cow's milk. It naturally has about the same amount of protein (but not the same proteins) as cow milk

Methods

Results

Conclusion