Quality Of Soymilk Research Articles

Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

In the large-scale industrialized production of soymilk, the accurate monitoring of protein content and its secondary structure is crucial to guarantee product quality and enhance nutritional value, while traditional protein detection methods have significant limitations. In this study, Raman spectroscopy was used to characterize the changes in the relative content of protein secondary structures during boiling, in which the α-helix structure was converted to other unstable secondary structures, indicating that the protein was thermally denatured. The study also accurately predicted the soluble protein content of soymilk for the first time by combining Raman spectroscopy and chemometrics based on algorithms such as Partial Least Squares (PLS), Least Squares Support Vector Machines (LSSVM), and Artificial Neural Networks (ANN). The results showed that the relative percentage deviation (RPD) values of all models were greater than 2, indicating that the models all possessed a certain degree of robustness; The PLS-based regression prediction model (with an average RPD value of 3.5592 and an average R2p of 0.9597) had the best overall prediction. The study's results can guide the soymilk production industry into online monitoring of soymilk quality.

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties

In this paper, effects of preheating-induced denaturation of proteins and oleosomes on protein structure and soymilk quality were studied. The protein in soybeans baked at 55 °C (B-55) and 85 °C (B-85) showed an increase of β-sheet content by 3.2 % and a decrease of α-helix content by 3.3 %, indicating that proteins were gradually unfolded while oleosomes remained intact. The protein resisted thermal denaturation during secondary heating, and soymilks were stable as reflected by a small d3,2 (0.4 μm). However, raw soymilk from soybeans baked at 115 °C (B-115), steamed for 1 min (ST-1) and 5 min (ST-5) presented oleosomes destruction and lipids aggregates. The proteins were coated around the oil aggregates. The β-turn content from soybeans steamed for 10 min (ST-10) increased by 9.5 %, with a dense network where the OBs were tightly wrapped, indicating the serious protein denaturation. As a result, the soymilks B-115 or steamed ones were unstable as evidenced by the serious protein aggregation and larger d3,2 (5.65–12.48 μm). Furthermore, the soymilks were graininess and the protein digestion was delayed due to the formation of insoluble protein aggregates. The flavor and early-stage lipid digestion of soymilk from steamed soybeans was improved owing to lipid release.

Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan

The study aimed to improve the quality and storage stability of novel plant-based soymilk with the incorporation of untreated (UtβG) and modified oat derived 1,4-β-D-glucan (OzβG) at varying concentrations (0, 1, and 2 % labelled as S0, S1 and S2). The treated soymilk was characterized for physical, chemical, nutritional, rheological, particle size, zeta potential, sensory and storage stability characteristics. The results revealed that 1, 4-β-D-glucan incorporation increased the acidity (0.67 to 0.73 %), viscosity (3.4 to 4.7 Cp) and ash content (0.74 to 0.92 %), however color remains natural. The frequency sweep and shear experiments showed that the 1,4-β-D-glucan modified the rheological parameters of the soymilk. The sensory analysis (n = 30) indicated that texture, mouthfeel and overall acceptability (8.38). Compared to OzβG-treated soymilk, UtβG soymilk, especially S2, exhibited superior thickening and rheological properties. The storage study indicated minimal phase separation in 1,4-β-D-glucan-incorporated samples, maintaining stability for 15 days under refrigerated conditions without compromising overall quality. Thus, this study provides valuable insights into the potential application of 1,4-β-D-glucan for improving the technological quality of soymilk that highlights possible implications for its commercialization potential.

Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching

This study examined the relationship between the endogenous enzymatic hydrolysis conditions and the quality and flavor of soymilk derived from blanched soybeans. Results represented that following blanching, the lipoxygenase activity of soybeans decreased by 88.50% and the endogenous protease activity greatly improved compared to unblanched. During the subsequent endogenous enzymatic hydrolysis, the stability factor and sensory score dropped as the amount of okara rose, although the content of peptides and amino acids nitrogen increased. At an enzymolysis temperature of 50 °C, the soymilk had the highest sensory score. After 60 min of enzymolysis, the beany odor was weakened maximumly; the levels of polypeptide and amino acid nitrogen increased by 45.00% and 43.33%, respectively. Enzymatic hydrolysis at 50 °C for 60 min without okara generated the finest soymilk. Blanching diminished the primary components of the beany odor of raw soymilk. Enzymolysis of blanched pretreatment soymilk further dropped the content of beany odor components and exhibited a richer variety and concentration of volatile components. Following the hydrolysis of endogenous enzymes generated after blanching, the overall quality of soymilk was enhanced.

Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer

Soymilk market has achieved tremendous progress in consumption and sales due to its inexpensiveness and soymilk protein content. However, due to the present global health crisis, there is a need to further devise means of enriching the quality of soymilk. This study aimed to evaluate the effects of sprouted soybeans and ginger on soymilk quality and sensory attributes. A developed dual -powered milk pasteurizer was used to produce the soymilk. Soybeans, a mixture of soybeans and sprouted soybeans, and sprouted soybeans were interacted with peeled ginger and whole ginger rhizome using Taguchi experimental design to produce nine soymilk samples. The proximate composition, calorific value, total phenolic content and phytic acid content of the soymilk samples were determined using standard procedures. The moisture content of the soymilk samples ranged from 80.85 to 83.78%, crude protein content (7.47 – 9.54%), ash content (0.72 – 1.27%), fibre content (0.24 – 0.73%), crude fat (0.24 - 5.44%), carbohydrate content (1.29 -6.82%) and calorific value (67.6 kcal/g - 91.58 kcal/g). The total phenolic content and phytic acid content ranged from 4.81 mg/l to 11.88 GAE mg/l and 26.77 to 41.86 mg/l, respectively. The soymilk produced from the mixture of sprouted soybeans and un-sprouted soybeans with the addition of either whole or peeled ginger significantly increased the crude protein content, ash content, calorific value and total phenolic content to 9.54%, 1.27%, 91.58 kcal/g and 11.88 GAE mg/l, respectively. In addition, it increased the overall sensory acceptability of soymilk. Conclusively, the use of sprouted soybeans and the addition of ginger should be encouraged to promote a more enriched soymilk beverage. Also, the developed dual-powered milk pasteuriser could be adopted for soymilk production.

Numerical study of light scattering and propagation in soymilk: Effects of particle size distributions, concentrations, and medium sizes

Understanding light scattering and propagation in soymilk is crucial for the nondestructive evaluation of food qualities of soymilk and its products by near-infrared spectroscopy. We aim to numerically examine light scattering and propagation in soymilk samples with different solid-content properties (particle size distributions and concentrations) and medium sizes. Using the dependent scattering theory, we calculated the light-scattering properties of the samples on the sub-nanometer scale. In contrast, we calculated light propagation on the millimeter scale using the radiative transfer theory. Our numerical results show that the scattering properties of soymilk strongly depend on the solid-content properties, implying a high correlation between the solid-content and scattering properties. The sample with the largest mean diameter and broadest size distribution has the smallest reduced scattering coefficient among the samples, although it has the largest scattering coefficient. We compared the reflected fluence rates in a cylinder and semi-infinite medium. The comparative study shows the finite size effect on light propagation can be negligible at the cylinder radius of more than 2.0 cm. In that case, the light propagation model for a semi-infinite medium is a better choice to provide fast calculations in inverse analysis on the scattering properties. Our findings are essential for further developing near-infrared spectroscopy using scattered light and the physics of light scattering in dense polydisperse media.

Cold plasma disinfestation of Callosobruchus maculatus infested soybeans: Its subsequent impact on soymilk extraction yield and quality

AbstractSoybeans play a vital role in the world economy as an essential food commodity by fulfilling human dietary needs. Hence, the seeds are commonly transported and stored in bulk quantities in various parts of the world which ultimately results in infestation issues. Callosobruchus maculatus is one of the major storage pests that infest the soybean seeds and cause losses in both the quantity and quality of the seeds. Cold plasma (CP) is an emerging non‐thermal disinfestation technique that can disinfest food grain. Hence, we have used low pressure (<2 mbar) CP at different voltages (1.0–2.0 kV) and exposure times (2–24 min) to disinfest the C. maculatus from soybeans. The maximum mortality of 100.00 ± 0.00%, 98.89 ± 1.92%, and 37.33 ± 8.08% was achieved in adult, pupae, and egg stage insects, respectively, after 24 min of prolonged CP exposure at 2.0 kV voltage. However, CP treatment (1.5 kV–18 min) induced only 11.11 ± 3.85% mortality in larval stage insects as they were well protected under soybean seed coat. During the experiment, we also identified the impact of insect sex and egg age on the CP treatment effectiveness. Further, we have also analyzed the egg‐producing capacity of CP‐treated adult insects before their death. Apart from disinfestation, the CP treatment also assisted the soymilk extraction and increased the extraction yield from 92.44 ± 1.02% (control) to 97.22 ± 0.19% after CP treatment (2.0 kV–12 min). Nevertheless, the FTIR and SDS PAGE results had not shown any changes in the quality of soymilk extracted after CP treatment.Practical applicationsSince the lab scale study was found to be effective against most of the C. maculatus life stages, it is possible to adapt the CP for large‐scale disinfestation applications with essential modifications (i.e., pressure, conveyors) in the system's designs. Apart from that, CP also modifies the surface nature of the grains, hence the treatment also assists in increasing the extraction yield (milk, oil, and protein) and germination percentage of food grains.

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.

Optimization of the performance of an automated/continuous pilot scale soymilk plant for medium and small‐scale entrepreneurs

AbstractThe manual operations involved in the existing batch type soymilk plant reduces the overall capacity and quality of soymilk of the plant and due to which, its commercial application is limited. Therefore, the objective of this research work was to optimize the performance of a continuous soymilk extraction plant by maximizing the capacity and protein content while minimizing the hydroperoxide content through the manipulation of feed rate (kg/h), cooker temperature, cooker pressure, and holding time. Four independent variables namely; feed rate (10–20 kg/h), cooker temperature (100–120°C), cooker pressure (1.5–2.5 kg/m3), and holding time (3–7 min) were selected for testing the developed plant. The selected parameters were optimized and, the optimum value of feed rate, cooker temperature, cooker pressure, and holding time was obtained as 19.83 kg/h, 110°C, 2.44 kg/cm2 and 3 min, respectively. The corresponding values of responses, that is, the capacity, protein content and hydroperoxide level, were 98.58 L/h, 3.15%, and 5.36 mol/g, respectively.Novelty impact statementThe developed pilot scale continuous type soymilk plant has successfully adopted and run by a number of self‐help group at medium and small scale enterprises. The output capacity and quality of soymilk produced by the plant were highly appreciated by the consumers. This development has the potential to create a golden opportunity of employment and income generation for the rural youth to initiate a new start up for running their own business and to support the vocal for local as well as self‐reliance India initiative of the Govt. of India.

Combination of two multiplex genome-edited soybean varieties enables customization of protein functional properties

Combination of two multiplex genome-edited soybean varieties enables customization of protein functional properties

ASSESSMENT OF MICROBIOLOGICAL QUALITY OF SOYMILK BEVERAGE

This research work is aimed at evaluating microbial quality of soy milk taken by the populace in Enugu and verifying the safety standard of soymilk consumed by Nigerians in general. A collection of ten samples of soy milk locally sourced and produced by their makers were used for this research. The pour plate method was used to determine number of microbes present as well as the identity of the microbes. Biochemical tests were carried out on the isolates to determine using standard techniques. The microbial count and types of isolates showed a low hygienic standard of soymilk production, which will in turn result to a public health problem among the numerous consumers. The soymilk samples were seen to contain disease-causing bacteria like Staphylococcus aureus. This research shows that the quality of some of the commercially marketed soymilk products sold in Enugu, Nigeria needs to be properly analysed in respect to evaluation of its quality to avoid dissemination of diseases or pathogens to final consumers. It is important also, that manufacturers of these soymilk products must be properly educated about Good Manufacturing Practices (GMP) as this will ensure that products are free of disease-causing microorganisms. Examination for microbial contaminants showed bacterial counts as high as 8.2 x 102 CFU/ml. The study showed some level of contamination of the selected samples with fecal coliforms such as Escherichia coli. Staphylococcus aureus was also reported in some samples. These findings reflect low hygienic standards of production, which causes public health problems in the population.

Germination improves the functional properties of soybean and enhances soymilk quality

SummaryThe effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of α‐helices and β‐turns in soybean protein decreased with increasing germination time, while the content of β‐sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk.

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.

The effect of processing methods on the quality of soy milk

The obstacle in the manufacture of soy milk is the beany flavour that derives from the soybean. Various soy milk processing technologies are used to eliminate the beany flavour, including soaking soybeans before grinding, peeling the soybean skin, heating, and giving them flavor. The objectives of this study were 1) to determine the protein content of soy milk by various processing methods; 2) to determine the level of consumer preference for soy milk by several processing methods and flavor variants. The results showed that the processing method using soybean skin and without hot water soaking had the highest soy milk protein content of 2.38%, while the lowest was in the processing method skinless soybean and hot water soaking of 1.73%. Organoleptic assays for color, aroma, viscosity, and taste parameters ranged from normal to liking for all treatments. For the parameter of beany flavor in soy milk, the control sample had the highest level. Organoleptically, giving coffee and chocolate flavor variants are proven to reduce the level of the beany flavor of soy milk.

Improving soy milk quality with development of technical standard parameters

Soy milk is a known alternative drink for product diversification to increase protein consumption, and is produced by adding water to soy extract. In Indonesia, the Indonesian National Standard for soy milk products (SNI 01-3830-1995) has been provided along with a conformity assessment scheme. However, the accordance with BSN Regulation No. 6 of 2018 with regard SNI Review Guidelines, SNI, published over 5 years ago, needs to be reviewed. This study therefore provides recommendations for standard soy milk technical parameters, using the FACTS method (Framework for analysis, comparison and test of standards). The results of this study are intended to review SNI 01-3830-1995. In addition, the scope of this study is limited to stakeholder identification, technical parameter analysis and comparative analysis of international standards. This study was conducted at CV.X, a soy milk-producing Small and Medium Enterprise (SME) in Bekasi, Indonesia. The selection of SME as stakeholders was conducted to determine the ability to apply SNI. Meanwhile, technical parameter analysis was carried out through product laboratory testing, based on SNI 01-3830-1995. According to the laboratory test results, SMEs have not complied with SNI parameters, including protein, fat and pH requirements. The results of international standard analysis show 5 considerable parameters in CODEX STAN 175-1989, moisture, crude protein, ash, fat and crude fiber, for adoption in the SNI 01-3830-1995 review process, to improve the quality of soy milk in Indonesia.

PKM USAHA AIR SUSU KEDELAI UNTUK HOME INDUSTRY

Soy milk is obtained by grinding soybeans soaked in water. In producing soy milk, Mitra experienced problems because the equipment in the production process was still manual and very simple. So that the production time becomes long and has an impact on the lack of income due to the limited production equipment. The aim of this community service program is to assist household-scale soy milk producer partners in terms of improving the quantity and quality of soy milk products. The solution that we can do through this program is by providing and introducing a soy milk machine and explaining how to maintain the machine. Results or output targets achieved from community service for partners, namely partners have used soy milk production machines so that the quality and quantity of soy milk can increase. In addition, there is an increase in the number of customers and turnover of partners as well as an increase in understanding and skills of partners.

Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic

Abstract This study was centered to develop an acceptable quality of soymilk based flavoured beverage based on sensorial characterization. The beverage contains an array of health beneficial compounds such as phytosterols, isoflavones, and flavonoids. These compounds are attributed to prevention of osteoporosis, cancer, heart disease, and reduction of cholesterol. Moreover, this flavoured beverage is essential for vegan consumers and lactose intolerant than normal consumers. The sensory examination of nine soymilk based flavoured beverages (S1, S2, S3, S4, S5, S6, S7, S8, and S9) was done to maximize the acceptability. Lastly, ranking of the different samples according to their sensory qualities and also to rank attributes of general quality. After review of the sensory parameters collected from a jury of 26 jurors, the rating of flavored beverage samples based on soymilk was followed S2 > S9 > S1 > S4 > S8 > S7 > S6 > S5 > S3. The ranking for the attributes of general quality was Taste > Mouthfeel > After Taste > Color > Aroma.

Preservation of the Nutritional Quality of Soymilk by Heat Treatment

Household soymilk preparation is labor intensive and time consuming, hence, in order to encourage soymilk consumption there is need for safe, easy, available, accessible and affordable measure of preserving the nutritional and safety quality for at least a few days after preparation even in areas of poor power supply that makes refrigeration unreliable. This experimental study was therefore designed to determine the effect of boiling for three consecutive days on the nutritional, physical, sensory and microbial properties of soymilk with a view of preserving the milk for consumption within the first three days after preparation. Soymilk was prepared using standard procedure. A sample was taken on the day of production (SM0) and set as control. This was subjected to boiling for 5 minutes twice a day (morning, 7a.m. and evening, 5p.m.) without covering the pot for three consecutive days and samples were designated as SM1, SM2 and SM3 respectively. Proximate composition, thiamine, riboflavin, niacin, vitamin C, mineral composition as well as pH, viscosity, specific gravity, microbial status and sensory properties were assayed using standard analytical methods. Mean data were compared using analysis of variance at p ≤ 0.05. Nutritional components of the soymilk sample increased with increase in days of preservation by boiling but the moisture content reduced significantly relative to control. Similarly specific gravity and viscosity increased while the pH reduced, though not significantly, throughout the experimentation period. The soymilk samples were free of coliforms throughout the preservation period while the microbial load fell within acceptable range for safe consumption. The sensory scores for taste, mouth feel, aroma and overall acceptability throughout the experimentation period was 8 which denotes ‘like very much’ except for color which reduced significantly to 7.79 in SM3 which is still acceptable. Boiling of soymilk for three consecutive days after production did not adversely alter its nutritional, physical, microbial and sensory properties except color which was impaired at the third day. Household preservation of soymilk by boiling should encourage its consumption especially in areas where refrigeration is not easily available.

Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk

Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk.&#x0D; Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions.&#x0D; Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016&#x0D; Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period.&#x0D; Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives.&#x0D; Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food.

Analysis on physicochemical and sensory qualities of soymilk prepared by various cultivars: Application of fuzzy logic technique.

Soymilk has a complicated system, and its sensory and physicochemical characteristics are influenced by the components of the soybean seeds. Thirty-five soybean cultivars were selected, and correlation analysis and clustering analysis were applied to determine the significant correlations between soybean seed traits and soymilk physiochemical properties. Four sensory quality attributes of soymilk, including taste, odor, appearance, and mouthfeel, were quantified in numerical values and scored based on a weighting criterion which was constructed via the fuzzy logic technique. Soymilk prepared from the soybean seeds with the lower crude protein and the higher crude fat content displayed better sensory qualities. A multivariate linear regression analysis was used to establish a predictive model for overall sensory scores of soymilk, which could be the reference for soybean cultivars selection in soymilk processing. To comprehensively optimize the processing costs, nutritional values, and sensory qualities, a set of detailed attributes of soybean seeds were recommended based on this study: 100-seed weight is higher than 20g; ash content is less than 5.5g/100g; crude fat content is 20 to 24g/100g; and crude protein content is as high as possible, while the maximum limit is 40g/100g. PRACTICAL APPLICATION: The established predictive model can be a reference for soybean cultivars selection in soymilk processing. Moreover, the soybean composition range that is revealed by this study also provides a recommendation for the soybean breeding.