Addition Of Soymilk Research Articles

Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean

This research produced yoghurt analogue from vitamin A bio-fortified maize with or without substitution with soymilk to combat micronutrient deficiencies. Microorganisms were enumerated and isolated and pH was also determined at 7 days intervals for three weeks. Proximate composition, organoleptic properties and total sugar were also determined on the products using standard methods. The result showed that the TVC and LAB count was within the range of 4.778-8.193 log CFU.ml-1 and 6.000-8.662 log CFU.ml-1 respectively and the pH generally decreased during the period of storage at refrigeration temperature. Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Bacillus licheniformis, Saccharomyces cerevisiae and Aspergillus niger were isolated from the samples during storage. Protein (2.23-2.86%), fat (0.43-0.61%) and ash (0.41-0.56%) contents increased while carbohydrate contents decreased with an increase in the addition of soymilk. There was no significant difference (p>0.05) in the scores for colour, sourness and overall acceptability of all samples. The addition of soymilk at 50% significantly increased (p<0.05) the taste and aroma of the yoghurt analogue. Thus, cereal-based yoghurt analogue can be produced from maize milk analogue substituted with up to 50% soymilk to enhance the consumption of nutrient-dense plant-based yoghurt analogue.

Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding

Soy milk is an attractive alternative to cow's milk because of its high protein content, lower fat content and being free of cholesterol and lactose (milk sugar), which millions of lactose-intolerant people are incapable of digesting properly. Nowadays, plant-based food products are gaining more popularity due to several health benefits. Soybean saponins are phytosterols found in soybeans, leading to an increase in excretion and preventing absorption, resulting in body cholesterol depletion. This study aimed to develop pudding by incorporating soymilk and assed its quality. Soybean was soaked, blanched, ground, and filters to extract soy milk. The chemical composition of soymilk and cow milk was analyzed. Five formulae were developed for soy pudding using 0, 25, 50, 75,and 100% soymilk and named A, B, C, D, and E, respectively. Processed soy pudding was analyzed for nutritional, textural, and sensory quality. The moisture and protein content was higher in soymilk whereas ash, fat, and carbohydrate content were higher in cow milk. Pudding containing soy milk had a higher amount of protein than the control samples. The level of protein content for soy pudding was E>D>C>B>A. Sample A showed the lowest hardness compared with the others. Calcium, phosphorous, sodium, and zinc content decreased (p<0.05) with the addition of soy milk. However, the opposite scenario was observed for iron, magnesium, and potassium. Moreover, soymilk fortification decreased L*-value of soy pudding and lessened viscosity relative to the control. Sensory analysis suggested that sample C (50% soymilk and 50% cow milk) and sample B (25% soymilk and 75% cow milk) were equally acceptable to consumers. So, it can be said that soymilk could be used for processing pudding at 25 and 50% levels.

Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.

The effect of NaFeEDTA-fortified soy milk on the red blood cell counts of male Sprague Dawley rats (Rattus norvegicus L.)

This study explored the effect of NaFeEDTA-fortified soy milk on red blood cell counts of male Sprague-Dawley rats (Rattus norvegicus L.). Using a completely randomized design (CRD), 25 rats were divided into five groups: the normal control group, which received standard food and water without the addition of soy milk or fortificant; treatment control group, which received extra soy milk without fortificant; and three treatment groups, which received extra soy milk containing NaFeEDTA as a fortificant at 2.7 (treatment group 1), 5.4 (treatment group 2) and 10.8 mg Fe/kg bodyweight (treatment group 3). All the five groups were treated for 21 consecutive days. Rat red blood cell counts were measured using a hematology analyzer. Oneway ANOVA and the least significant difference post hoc test showed that after 21 days of consecutive treatment, there was a significant effect on the red blood cell count in all the treatment groups compared with the normal control and treatment control groups. The highest increase in the red blood cell count was detected in treatment group 2 at t21, with a 19.70 % increase compared with the normal control group and 17.27 % compared with the treatment control group.

Influence of NaFeEDTA fortification in soy milk on hemoglobin levels in male Sprague-Dawley rats (Rattus norvegicus L.)

In this study, we investigated the influence of the fortification of soy milk with NaFeEDTA on blood hemoglobin levels in male Sprague Dawley rats (Rattus norvegicus L.). Using a completely randomized design, 25 rats were divided into five groups. A normal control group was administered standard feeding without the addition of soy milk and fortificant, whereas a treatment control group was administered soy milk without fortificant; three treatment groups were administered soy milk fortified with the following doses of NaFeEDTA: 2.7 mg Fe/kg bw (treatment group 1), 5.4 mg Fe/kg bw (treatment group 2), and 10.8 mg Fe/kg bw (treatment group 3). The five groups were consecutively treated for 21 days. Rat blood hemoglobin measurements were performed using a hematology analyzer. The results of one-way ANOVA and least significant difference tests demonstrated that after the 21-day consecutive treatment, there was a significant influence on the blood hemoglobin levels in all treatment groups when compared with treatment group 1, whereas treatment groups 2 and 3 exerted a significant influence on the blood hemoglobin levels when compared with the treatment control group. The highest increase in the blood hemoglobin levels was detected in treatment group 2, which was a 10.84 % increase from the normal control group and 9.28 % increase from the treatment control group.

Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk

In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning electron microscopy imaging, and physical and chemical indexes were examined to reveal the effect of enzyme modified soymilk on rennet induced gelation of skim milk. Results showed that soymilk inhibited the aggregation of skim milk, led to a decrease in storage modulus (G’), significantly increased moisture content and curd yield, and the resulting network was coarse. Enzyme modified soymilk with a molecular weight below 20 kDa led to a more uniform curd distribution, which counteracted the reduction of G’ and allowed for the formation of a stronger gel. Both the moisture content and the curd yield increased with the addition of soymilk and enzyme modified soymilk, and overall the effect of adding a high degree of hydrolysis of enzyme modified soymilk was superior. Compared to untreated soymilk, the addition of a certain amount of enzyme modified soymilk resulted in a new protein structure, which would improve the texture of blend cheese.

Microbial and Sensory Quality of Value Added Paneer Developed by Incorporation of Soy Milk and Mint Flavour

The paneer prepared by incorporation of soy milk at 10, 20 and 30 percent level with mint flavour at 2 percent level, the resultant products were analysed for microbial and sensory properties. Analysis of the data for total bacterial count and yeast and mould count revealed significant difference between control and treatment and between treatments whereas no significant difference noticed in the Coliform counts of the samples. In sensory evaluation, the score with regard to flavour, body and texture, packing and overall acceptability revealed no significant difference between control and treatments and between treatments indicating that addition of soy milk at different level does not produce a significant change in the paneer. The data with regard to colour and appearance scores of the product showed significant difference between control and treatments and within treatments.

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P<0.05) in all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lowest value of Na, Ca and Fe was recorded in SIM0 sample. The content of isoflavones as daidzein can be varied from 230.40 to 105.13 μg, 100 ml-1 while isoflavones as genistein range from 20 to 4.98 μg, 100 ml-1 for soft ice milk samples. The total phenols and antioxidant contents increased of mixture by increasing of soy milk. Soft ice milk samples contained different concentrations of amino acids. Finally, the best ratio of soft ice milk samples is 50:50 ratio of soy milk to skim milk

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends.

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

Studies on chemical composition ofKheerprepared from soy milk blended with buffalo milk

Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk as T1 (100:00), T2 (90:10), T3 (80:20) and T4 (80:30). It was observed that proximate analysis of the product indicated the increase trend of moisture and protein and titrable acidity contents as the proportion of soy milk increased in the blend. Fat, total sugar, total solids and ash contents of the kheer decreased with addition of soy milk in the blend. The cost of production of soy kheer for treatments T1, T2, T3 and T4 were Rs. 81.04, 76.54, 73.16 and 69.27, respectively. The production cost of treatment T4 (69.27) was comparatively less than treatment T1 (81.04), T2 (76.54) and T3 (73.16).

Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage

The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment with soymilk and malting increased the protein, amino acid, ash and moisture content of the improved kunu-zaki. Malting resulted in a decrease in carbohydrate and fat content. The protein content of the malted samples ranged between 2.79% and 3.82% while that of unmalted was 2.36%. There was decrease in the concentration of phytic acid and trypsin inhibitor after malting but the concentration increased as soymilk was added. Microbiological analyses showed that microbial load of samples increased with the addition of soymilk. There was a significant difference (p 0.05) in the sensory attributes, acceptability decrease with increase in soymilk addition because of the beany flavor.

Acceptability of Soymilk as a Calcium-Rich Beverage in Elementary School Children

Dairy products are the main source of calcium in the National School Lunch Program. Children who avoid dairy products because of lactose intolerance or other concerns can benefit from the availability of another calcium-rich beverage in the National School Lunch Program. This study assessed whether elementary school children would select and consume calcium-fortified soymilk in school cafeterias and whether the addition of soymilk would increase the percentage of students selecting a calcium-rich beverage at lunch. The ratio of saturated fat to calcium consumed from calcium-rich beverages with and without the availability of soymilk was also determined. After 4 weeks of soymilk availability, 22.3% of students chose soymilk and consumed an average of 58% of each carton, whereas 77.6% chose dairy milk and consumed an average of 52.6%. Total calcium-rich beverage selection with lunch increased from 79% to 83.1%. Calcium consumption per gram of saturated fat consumed from calcium-rich beverages also rose from 194 mg to 237 mg with the addition of soymilk.

Nutritional and Sensory Qualities of Soymilk - Kunnu Blends

Kunnu, a beverage popular among the Northern Nigerians has a low protein value because it is made from cereals. This may have a negative effect on the nutritional status of the people who drink it, especially on the growth rate of infants who are given kunnu as a weaning drink. This is be cause protein is an essential component of the balanced diet required for growth. Research work carried out on the improvement of the nutritional value of cereals, shows that the fortification of carbohydrate-rich foods with protein-rich foods improves its nutritious value. As a result of this, a study was carried out to fortify kunnu with soymilk and the effect on its nutritional and sensory properties was evaluated. Kunnu and soymilk were prepared and it was fortified with soymilk in the ratio 1:1, 2: 1, 3:1 and 4:1, and the proximate composition (protein, fat, ash and moisture content), chemical composition (pH, specific gravity and sedimentation rate) and mineral content (calcium, magnesium, phosphorus and iron content) were determined. The pH, protein and mineral content increased as the amount of soymilk added. The pH value ranged from 4.8 to 4.3, while the protein content increased from 2.35 to 2.45%. The calcium and magnesium content also increased from 0.08 to 0.15% and 0.18 to 0.29% respectively. The fat and ash content, however, decreased respectively from 2.8 to 2.0, and 0.91 to 0.891 with an increase in addition of soymilk. The proximate, chemical and mineral content were significantly different at P &lt; 0.05 while the sensory properties were not significantly different at the same level. The sensory properties (colour, taste, texture, flavor and general acceptability) were, however, observed to decrease with the increase in fortification level of soymilk. The results obtained show that the fortification of kunnu with soymilk will result in a more nutritious beverage, but it may have a low level of acceptance with the local populace.

Fermentation of prefermented and extruded rice flour by the lactic acid bacteria from sikhae

Abstract The acid‐ and flavor‐forming properties of Lactobacillus plantarum and Leuconostoc mesenteroides isolated from Sikhae, a Korean traditional lactic acid fermented fish product, were examined and compared to those of Lactobacillus casei and Lactococcus lactis subsp. diacetylactis DRC3. The effects of prefermentation of rice flour in solid‐state with Bacillus laevolacticus and Saccharomyces‐cerevisiae, extrusion cooking and addition of soymilk as the substrate of lactic acid fermentation vere tested. Extrusion cooking and prefermentation of rice increased the soluble solid and sugar contents before malt digestion. The amount of sugar consumption during lactic fermentation varied with the type of bacteria. Leuconostoc mesenteroides(sikhae) and Lactobacillus plantarum(sikhae) increased up to 6 times of original cell number by 24 hrs of fermentation in rice + soymilk substrate, but Lactococcus lactis decreased in the same substrates. The final pH of the cereal lactic beverage was in the range of 3.4 ‐ ...