Soymilk Research Articles

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures.

This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products. Sixteen different starter cultures commonly used in the dairy industry for producing fermented milks, such as yogurt, were employed in the study. The study investigated the acidification curves, acidification kinetics, live cell population of starter microflora during refrigerated storage, pH changes, water-holding capacity, texture analysis, carbohydrates content, and fatty acid profile of the yogurt-type fermented soy beverage. The results demonstrated that the starter cultures exhibited distinct pH changes during the fermentation process, and these changes were statistically significant among the cultures. The acidification kinetics of different cultures of lactic acid bacteria showed characteristic patterns, which can be used to select the most suitable cultures for specific product production. The study also revealed that the choice of starter culture significantly influenced the starter microorganisms population in the yogurt-type fermented soy beverage. Additionally, the pH values and water-holding capacity of the beverages were affected by both the starter cultures and the duration of refrigerated storage. Texture analysis indicated that storage time had a significant impact on hardness and adhesiveness, with stabilization of these parameters observed after 7-21 days of storage. Furthermore, the fermentation process resulted in changes in the carbohydrate content of the soy beverages, which varied depending on the starter culture used.

Sensitive detection of aflatoxin B1 in foods by aptasensing-based qPCR

In this study, a reproductive switch DNA template was designed using aptasensing principles for the accurate quantification of aflatoxins. The template transformed the aflatoxin molecule into linear DNA of 102 nt. The linear DNA was subjected to a quantitative polymerase chain reaction (qPCR) to determine its initial copy number, which was positively correlated with the aflatoxin concentration. Using aflatoxin B1 (AFB1) as a model, the established method could quantify AFB1 within the range of 10-16–10-11 Mol/mL (detection limit equals 0.03 pg/mL), with a linear correlation coefficient R2 of 0.974. Good anti-interference abilities against common food ingredients and high specificity towards other mycotoxins were demonstrated. The established method was successfully applied for the quantification of AFB1 in complex foods such as soy sauce, milk, yellow wine, and peanut butter. The design of a reproductive switch template introduces a novel approach for the sensitive detection of small-molecule toxicants in foods.

How are milk substitutes labelled in the UK? Should the term ‘milk’ be added to milk substitute labelling?

Abstract Existing regulation in the UK states that the term ‘milk’ can only be used in labelling to describe products that originate from animals. We conducted an observational study, which surveyed the availability and labelling of milk substitutes in UK supermarkets, and an online experimental study, which assessed the impact of using the term ‘milk’ on milk substitute labelling. In the experimental study, 352 UK adults were randomised to one of the two conditions where they saw milk substitutes that were either labelled with UK regulations (e.g., soya drink) or using the term ‘milk’ (e.g., soya milk). Our primary aims were to assess whether adding the term ‘milk’ to labels would (1) more accurately communicate the uses of milk substitutes or (2) confuse consumers about which products come from an animal source. In our observational study, milk substitutes were readily available and labelling varied significantly. In our experimental study, labelling products with the term ‘milk’ increased understanding of the product's use. However, participants who saw the term ‘milk’ on milk substitute labelling misidentified more milk substitutes as coming from an animal source. Future policy should consider the clarification of such labelling.

Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum (T1, CL80, CSK, and S-1A) with different phenotypic characteristics on the fermentation quality, flavor characteristics, and digestive properties of soy milk. The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics. The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g, enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid, decanoic acid, and octanoic acid. The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors, including 1-octen-3-ol, 1-nonanol, hexanal, heptanal, 2-octenal, furfural, and trans-2,4-decadienal. The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity (95.45%, 93.64%) and apparent viscosity (916.39, 713.78 Pa s). Furthermore, in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains. In the intestinal phase of digestion, soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains, which facilitated the transfer and absorption of nutrients. This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.

The effect of dietary estrogens and acupuncture combined with exercise or exercise alone on bone mineral density in adolescent female athletes suffering from the female athlete triad: A randomized clinical trial

The aim of this study was to investigate the effect of dietary estrogens and acupuncture combined with exercise or exercise alone on bone mineral density in adolescent female athletes suffering from the female athlete triad. A single blind randomized controlled trial was carried out. A total of 44 girls (in adolescence age) diagnosed with low BMD (bone mineral density) resulting from female athlete triad participated in this study. They were divided into three equal groups (group A, B and C). Group A (n = 15) received estrogen from dietary origin in the form of soy milk or soybeans daily in the breakfast combined with weight bearing (WB) exercises. Group B (n = 15) received acupuncture therapy on the acupoints responsible for bone density according to Chinese meridians combined with WB exercises, while group C (n = 14) received WB exercises only. The program was given for 45-60 min/session, three sessions per week for 24 weeks. Z score by Dual-energy X-ray absorptiometry (DEXA) for bone mineral density (BMD) assessment and estradiol 2 (E2) for measuring serum estrogen in blood were measured before treatment and after 24 weeks of treatment. The study groups were comparable on all outcome measures. Within-group comparison showed statistically significant improvements in all measured variables (p < 0.05). Further, between-groups comparison revealed statistically significantly higher improvements in the measured variables, in favor of group B (p < 0.05). The acupuncture sessions combined with WB exercises may be effective in improving bone mineral density in female athlete triad, rather than diet modification by adding soy phytoestrogen in meals beside exercise or exercise alone.

Potential renal acid load of non-dairy plant-based milk alternatives

ABSTRACT The market for plant-based milk alternatives has been growing continuously within the last years, and numerous new food items including almond, oat, and soy milk are nowadays commercially available. The impact of said foods on the acid-base balance in humans has been rarely assessed but is of great importance for individuals who adopt an alkaline diet for health reasons. Using the Potential Renal Acid Load (PRAL) score as a measurement of the amount of acid or base a certain food produces in the human body, we analyzed n = 39 plant-based milk items available on the German market. For this cross-sectional study, we used manufacturer-derived data and aimed to compare the PRAL values of different plant-based milks. The median PRAL score for all plant-based milk alternatives was −0.23 (2.14) mEq/100 ml, and indicated a slightly alkalizing potential. Soy milks yielded, on average, the lowest PRAL score (−1.11 ± 1.14 mEq/100 ml), whereas mixed milks were slightly acidifying (mean PRAL score: 0.19 ± 0.39 mEq/100 ml). When compared to the PRAL value of cow’s milk, plant-based milk alternatives were slightly more alkaline. Our results allow for a better characterization of plant-based milk alternatives and are useful for individuals and researchers that aim to estimate the potential renal acid load from a growing group of food items.

Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

Upaya Penurunan Kadar Kolesterol Dengan Pemberian Susu Kedelai dan Pemanfaatan Senam Kolesterol di Wilayah Batu Besar RT 03 RW 01 Kecamatan Nongsa

Cholesterol is a natural substance that exists in the body, but unfortunately if it is too much in the blood it will cause blockages in the blood vessels. According to the World Health Organization, 17.5 million people worldwide die from coronary heart disease caused by hypercholesterolemia or 31% of the total number of deaths worldwide. Some of the residents of Batu Besar RT 03 RW 01 said and acknowledged that there are some residents who are still neglectful of high cholesterol levels which cause several health problems so that regular cholesterol exercise can reduce blood cholesterol levels. If cholesterol levels fall, it is very good for the body because it can prevent us from the risk of cardiovascular disease. Soybean contains protein, fiber, isoflavones and lecithin, which can lower cholesterol levels. The purpose of implementing this community service is to reduce cholesterol levels in residents in the Batu Besar Region, RT 03 RW 01, Nongsa District. The method of implementing community service used is providing education, physical activity actions through cholesterol gymnastics and giving soy milk. The result of implementing this community service is that people's knowledge about cholesterol increases and they are able to carry out gymnastics

Dragon fruit versus soybean: impact on blood glucose of diabetic patients

Introduction: Diabetes Mellitus (DM) is a serious problem with a sharp increase in incidence. DM can attack almost all groups of people around the world. The number of DM sufferers continues to increase from year to year because of today's human lifestyle which tends to rarely move and unhealthy eating patterns. Objectives: The purpose of this study was to compare the effect of giving soy milk and red dragon fruit on fasting blood glucose levels in type 2 diabetes mellitus patients. Methods: The type of research used was quasy experiment with pre-test-post-test design with two group comparison treatment. The research subjects were Type 2 Diabetes Mellitus sufferers in the working area of the Guguk Panjang Health Center in Bukittinggi City with a total sample of 54 people, divided into an intervention group of 18 who were given 200 grams of red dragon fruit for 7 days, 18 were given 50 grams of soy milk dissolved in 250 ml of water and 18 people in the control group. Results: The results showed that the P-value <0.05 (P=0.035) and the t-value (2.198) ≥ t-table (2.110), meaning that there is an effect of giving soy milk on blood glucose levels in Type 2 Diabetes Mellitus sufferers. There is an effect of giving red dragon fruit on fasting blood sugar levels and blood pressure where the p value was obtained for fasting sugar levels P = 0.018 (p <0.05) and the t count (2.198) was greater than t table (2.11). The results of the ANOVA test showed that the effectiveness of giving red dragon fruit was more effective with an average decrease in blood sugar of 32.56, compared to the effectiveness of giving soy milk with an average decrease in blood sugar of 22.50. Conclusions: In conclusion, red dragon fruit is more effective in lowering blood sugar levels and blood pressure in type 2 diabetes mellitus patients with hypertension, because the content of red dragon fruit can repair damaged pancreatic cells.

Nutritional, physical and sensorial properties of food-grade emulsion powder enriched with soy milk and whey protein permeates

Protein deficiency is a common chronic malnutrition in Bangladesh, and it is linked to low socio-economic status. The study was to develop a high calorie powder based on soy milk (SM) and whey protein permeates (WPP). Soy milk was extracted soaking it at 55ºC and 60ºC for 1 h and blanching it at 80ºC for 10 min. The chemical composition of extracted SM and WPP along with developed high calorie emulsion (HCE) powder was analyzed. The result suggested that soaking at 60ºC for 1 h and blanching at 80ºC for 10 min had higher solid content. The moisture, ash, protein, fat, lactose and carbohydrate content in SM at 60ºC were 90.02 %, 1.20 %, 5.38 %, 2.15 %, 0.0 % and 1.25 % respectively, whereas WPP contained 8.18 %, 7.85 %, 16.1 %, 0.0 %, 42.92 % and 24.95 %, respectively. Four emulsions were formulated to develop HCE powder to supply 1 Kcal /ml. Nutritional analysis suggested that formula C (70 % SM and 30 % WPP) shows the highest amino acid and mineral contents except zinc. The sensory analysis showed that formula D (50 % SM and 50 % WPP) and formula C were equally acceptable. Only formula A (100 % SM) was less accepted by the panelists because of the deep brown color and off flavor of soy milk liquid. However, high calorie powder can be prepared by using SM and WPP to supply a sufficient amount of nutrition.

Bioprospecting of Lactobacillus sp. Starter Culture from Colostrum Breast Milk for Probiotic Milk Production from Soybeans

Lactobacillus sp. is a bacterium that naturally exists in various environments, including in breast milk colostrum. This bacterium belongs to a group of lactic acid bacteria that produce lactic acid as the main product of sugar fermentation so that it has probiotic properties that also play a role in the fermentation process. This study aims to produce probiotic milk using Lactobacillus sp isolates from breast milk colostrum with soybean (Glycine max (L.) Merril.) as the base material and then test the total lactic acid content, pH value, reducing sugar and the number of lactic acid bacteria. The production of soybean fermented milk is based on the analysis of total lactic acid content by acid-base titration method with 0.1 N NaOH standard solution, pH value by using universal pH meter, reducing sugar test by spectrophotometric method of Nelson-Somogyi and the number of lactic acid bacteria by using Glucose Yeast Pepton Agar (GYPA) medium added with CaCO3 then calculated by using Standard Plate Count (SPC) method with TPC value (Total Plate Number) is 2.3. 1012 colonies/ml, 2.5.1012 colonies/ml, 4.5.1014 colonies/ml, 4.1.1014 colonies/ml. From the results of the study it is known that Lactobacillus sp isolates from breast milk colostrum fluid can ferment soybean milk (Glycine max (L.) Merril.)

Perceptions and knowledge of protein in dairy and plant-based alternatives among stakeholders in the US marketplace.

This study explores beliefs about protein in dairy and plant-based (PB) alternatives among stakeholders in the US marketplace and whether beliefs are associated with product preferences. Eight thousand and fifty-two unique comments submitted to the US Food and Drug Administration (FDA) in response to a request for public input on the labelling of PB dairy alternatives (FDA-2018-N-3522) were coded. Of these, 383 (4.8%) discussed protein and were analysed for protein-specific themes. Themes were examined in relation to the submitter's product preference. Most comments that discussed protein focused on protein content and/or health outcomes believed to be associated with intake. Only one commenter who preferred dairy demonstrated an inaccurate understanding of protein content in dairy and PB alternatives, although nearly all failed to identify fortified soy beverage as an appropriate protein replacement; meanwhile, 14.2% who preferred PB alternatives demonstrated an inaccurate understanding regarding protein content in dairy and PB products. The results suggest knowledge gaps exist regarding protein in PB dairy alternatives, especially among those who prefer non-dairy options.

Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review

Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. Some of the crosslinking methods that have been reported in the literature include boiling soy milk, baking soy protein isolates, adding canola and sorghum proteins, incorporating Plantago major seed mucilage and Anethum graveolens essential oil, adding pine needle extract (PNE), incorporating montmorillonite and citric acid, using xylose as a crosslinker, and crosslinking with glutaraldehyde. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films. In conclusion, soy protein-based films have excellent film-forming properties and many functional characteristics, making them a promising material for food packaging applications. However, their poor moisture barrier properties must be improved to make them more suitable for food packaging applications. Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films.

Visual Detection of Coumarin and Umbelliferone for Beverage Safety Based on Eu(III)‐Functionalized HOF Hybrids: Further Constructing an SVM‐Assisted Digital Anti‐Counterfeiting Platform

AbstractThe development of rapid, sensitive, and intuitive intelligent fluorescent materials (IFMs) for monitoring beverage safety is important for human health. In this study, an emerging IFM, a dual‐emitting Eu3+‐functionalized hydrogen‐bonded organic framework (Eu@HOF, Eu@1), is fabricated through coordination post‐synthetic modification. The ligand‐to‐metal charge transfer‐induced energy transfer (LMCT‐ET) from 1 to Eu3+ provides Eu@1 with palpable red fluorescence. Eu@1 as a sensor can specifically discriminate coumarin (Cou), a common spice used in beverages but a suspected carcinogen, with high sensitivity, high efficiency, and excellent anti‐interference. Eu@1 can also quantitatively distinguish 7‐hydroxycoumarin (umbelliferone, Ulf), a metabolite of Cou, in chromatic and ratiometric modes. In realistic milk and soy milk samples, the detection limits (DL) of Eu@1 for Cou are 0.0979 and 0.0511 mg L−1, respectively, whereas that of Ulf in practical serum samples is 0.0099 mg L−1. Furthermore, based on the polyethylene‐vinyl acetate (PEVA) films, three digital anti‐counterfeiting platforms with multiple encryption information are constructed, assisted by a support vector machine. This work proposes a facile pathway for preparing Eu@HOF fluorescent sensors to determine beverage safety and opens the possibility of designing an efficient and precise multifunctional digital anti‐counterfeiting platform via machine learning.

The Effect of Oxytocin Massage on Discharge Breast Milk for Postpartum Mothers in Batam City

Breast milk (ASI) is the first and best food that must be given to babies because it contains nutrients that are needed in the process of growth and development of children's intelligence. Increasing breast milk production can be done in two ways, namely pharmacologically and non-pharmacologically. One action that can be done to help the release of breast milk is through oxytocin massage which can be done by massaging the area around the back (pars thoratica vertebrae) to stimulate the release of milk. The purpose of this study is to determine the effect of oxytocin footing on breast milk expenditure in postpartum mothers in Batam City in 2023. The type of research used is quasi-experiment with pretest research design and posttest one group design. The data analysis used was Paired t-test and this study was conducted for 5 days. The sampling technique in this study was purposive sampling with 17 respondents. The results of this study based on statistical tests obtained P value = 0.0001 with a difference of 3.06%, which means that it can be a significant difference before and after soy milk consumption. Conclusion: there is a significant influence between oxytocin footing on breast milk production in postpartum mothers in the working area of Batu Aji Health Center Batam City. Researchers hope that postpartum mothers can do oxytocin steps to increase milk production

An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity.

The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow's milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland.

The Effect of Substitutions of Goat Milk and Coagulant of Acetic Acid on Sensory Properties of Tofu Milk

Goat milk has not been widely used because of the public's perception that goat's milk has a prengus scent like goats. Goat milk could be used in tofu milk making process as an alternative to reduce the smell of prengus. Clotting with acetic acid is an important factor in producing tofu milk with good texture. The aim of this research was to know the effect of goat milk substitution, the effect of acetic acid concentration and the interaction between goat milk substitution and the concentration of acetic acid on the sensory properties of tofu milk. This research was set as factorial in complete randomized group design (CRBD) with two factors, they were substitutions of goat milk on soy milk with 3 levels 15%:85% (K1), 25%:75% (K2), 35%:65% (K3) (v/v) and concentrations of acetic acid with 4 levels 4%(A1); 4,5%(A2); 5%(A3); 5,5%(A4). The data were further analyzed by polynomial orthogonal . This research used some observations, such as color, taste, flavor, texture, overall acceptance. The best result in this research was 15% goat milk percentage and 4% acetic acid for best with color score 3, 033 (slightly white), taste score of 2.867 (acid), scent score of 3.7 (somewhat typical goat), texture score 3,233 (slightly tender), overall acceptance score 2,983 (slightly preferred).

Biological activity of dried infused sapodilla (Manilkara zapota) leaf tea formulated with different milk and sugar contents

Milk tea is a popular global beverage, but it also has high sugar and fat contents that can lead to chronic diseases. Sapodilla (Manilkara zapota) leaves contain various phenolic compounds with significant antioxidant and health benefits, but the biological impacts of interactions between sapodilla and other food ingredients in food systems have not been investigated. This study assessed ingredient interactions with the biological properties of functional sapodilla milk tea. Dried sapodilla leaves were infused with hot water at 1 g/120 mL and 1 g/68 mL and formulated with almond milk, soy milk, fat-free cow milk, and lactose-free cow milk. Each formulation was determined for color, total phenolic content, and total antioxidant activity using ABTS and FRAP assays. Two sweeteners, white sugar and smart-branded sugar, were added and tested for antioxidant capacity and sensory acceptability. The formulations were measured for estimated glycemic index (GI), antioxidant capacity, and sensory acceptability compared to commercial products. Results revealed a prototype with a lower estimated GI than commercial products (p<0.05) and high overall liking score of 7.6 (n=30). Functional ingredients from natural sources such as sapodilla leaves can be successfully incorporated into foods, providing novel functional product categories and new commercial opportunities.

Effects of low phytate soymilk intake on calcium, iron and zinc status in male Sprague-Dawley rats

To compare effects of low phytate soymilk and regular soymilk consumption on the long-term mineral status in the body via rodent models. Male Sprague Dawley rats were randomly divided into control (CON), soymilk (SM) and low phytate soymilk group (LPSM), with 28 days’ intervention. Compared to CON, serum Ca, hemoglobin and transferrin, femur Zn level from both SM and LPSM group were elevated, while serum Fe, RDW and Zn from SM group were decreased. Serum and liver Zn level from LPSM group was significantly higher compared to SM group. In comparison with CON and SM, Ca level in the femur and liver, bone mineral density of cortical and trabecular bone from LPSM were increased. LPSM was capable of improving bone quality, maintaining circulating Fe and Zn levels, and liver Fe storage compared to SM group. Further studies on human subjects are required to explore low phytate soymilk consumption on Ca, Fe and Zn status.

P31-061-23 Effect of Soybean Milk Intake on Liver Function and Cholesterols in Japanese Sumo Wrestling

P31-061-23 Effect of Soybean Milk Intake on Liver Function and Cholesterols in Japanese Sumo Wrestling