Soymilk Production Research Articles

DIVERSIDADE GENÉTICA ENTRE ACESSOS DE SOJA TIPO ALIMENTO COM BASE NO ALGORITMO DE GOWER

The simultaneous evaluation of qualitative and quantitative traits is an excellent tool to estimate the genetic divergence among accessionsof germplasm banks. The present study aimedto characterize and estimatethe genetic divergence among soybean food type accessionsbased on Gower algorithm and identifies promising combination among accessionsevaluated. A total of 64 soybean genotypes were studied, which 60arefood type soybean accessions, twoarecommercial cultivars also for human consumption,and two are grain type commercial cultivars. Three qualitative and seven quantitativetraits were used to estimate the genetic divergence among genotypes. The experiment was carried out in the experimental areaof the Universidade Estadual de Londrina during 2015/2016season, using a randomized complete block design with four repetitions. It was observed the presence of genetic variability to all traits evaluated. Thegrainyield trait was the mostefficientin discriminating theevaluated accessions,while plant height showed lower contribution. The UPGMA method showed the highestcoefficient of cophenetic correlation allowing the formation of six different groups. The crossings AL06 × AL22 and AL07 × AL22 are promising for obtaining superior genotypes destined to the in naturaconsumption and production of soy milk and tofu. The combination AL13 × AL60 is considered favorable for obtaining genotypes destined to natto production. The use of the AL12 and AL13 accessions as parents is advantageous for obtaining genotypes for the production of kuroname.

Products of Early and Advanced Glycation in the Soy Milk Proteome.

Thermal processing of soy milk kills pathogens and denatures anti-nutrition factors warranting microbiological safety, better digestibility, and longer storage. Additionally, Maillard reactions are triggered, yielding glycated proteins (Amadori/Heyns products) and a heterogeneous group of advanced glycation end-products (AGEs). These modifications alter the nutritional value, antigenicity, and digestibility of proteins. They also raise concerns about potentially toxic effects. This study aims at characterizing these modifications in proteins from different soy milk products. Here, glycation and AGE-modification sites in the proteome of ultrahigh-temperature-treated natural soy milk, soy milk sweetened with hexose (fructose)-containing sweeteners (SSM), and sucrose as well as soy-based infant formulas (SIFs) from different manufacturers are reported for the first time. A bottom-up proteomic approach based on nano reversed-phase high-perfomance liquid chromatography-electrospray ionization-tandem mass spectrometry (nanoRP-HPLC-ESI-MS/MS) (collision-induced dissociation (CID) and electron transfer dissociation modes) identified 229 glycated peptides and 128 AGE-modified peptides resembling 53 proteins. The glycation sites are mainly derived from hexoses, whereas Nδ -carboxyethylarginine and methylglyoxal-derived hydroimidazolone are the main AGEs in soy milk. The qualitative and quantitative data obtained here indicate that early glycation increases with harsher processing conditions (SIFs) and the addition of hexose-containing sweeteners (SSMs), whereas the latter sweeteners (but not the harsher processing) triggered more AGE modifications.

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.

Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been reported to reduce the objectionable flavor. However, the effects of such treatments on the nutritional value and isoflavone content of soymilk, and the responses of different soybean varieties to nutrient extraction by these methods is not well studied. The aim of this study was to determine the effect of three processing methods on protein, fat, minerals, and isoflavone content in soymilk from six soybean varieties grown in Rwanda (Peka‐6, SB 24, Sc. Sequel, Sc, Squire, and a local variety) to find the best variety and processing method. The first method (M1) involved soaking soybeans in water for 12 hr prior to milk extraction, M2 involved blanching in NaHCO 3 prior to extraction and M3 involved soaking in NaHCO 3 solution for 16 hr and subsequent cooking prior to extraction. M1 resulted in significantly higher nutrient and isoflavone extraction than M2 and M3. Thus, M1 extracted more nutrients and can be recommended for soymilk production. However, where consumers prefer soymilk obtained by M2 or M3, Sc Squire and the local variety may be recommended. Sc. Squire has another advantage of higher isoflavone content than the other varieties. Further comprehensive studies on the sensory acceptability of products made from different varieties by different methods among different consumer categories will be necessary.

Investigations into Off Notes in Foods, Products and Materials by GC-Olfactometry

GC-Olfactometry (GC-O) is the most powerful tool for characterization of odour compounds. This technique is widely used, especially in the sector of products and materials, and allows identifying the odour relevant compounds in the sample(s). GC-O data can also be used for quality control, development of value added products or to measure how efficient implemented modifications have been. This research describes case studies of the detection and identification of off notes in food samples such as tea, soy milk or chicken aroma production, and other products and materials such as polymers, packaging and cosmetics. The results obtained show a visual comparison of the aromatic profiles of samples, allowing clear conclusions to be drawn about products. In addition, chemical and sensory identifications of off notes are very important, as they allow acting directly on the product for example by changing the production chain or eliminating the raw material causing the undesirable odour. One of the cases shown in this study refers to the detection of off notes in food (ice cream) coming from the packaging. The use of low-quality recycled cardboard was responsible for the presence of volatile compounds such as aldehydes and sulphides. These compounds were responsible for generating fatty, aldehydic and garlic odour notes.

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes.

In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by people worldwide. The components of soy components, including isoflavones, have beneficial health effects that support the amelioration of chronic and degenerative diseases. However, the quality characteristics of such cheeses can be diminished, especially the taste and structure. Its quality is affected by soybean variety, storage temperature, soymilk-processing conditions, stirring speed, coagulation temperature, type of coagulator, and coagulator's concentration ratio. Over the years, researchers have studied to improve soy cheese characteristics by improving its structure, flavor, color, and nutrition quality. Structure of cheese types have been developed, including soft cheeses like tofu and cream cheese types, cheese types with different milk type combinations, soy-paneer, soy-mozzarella, and hard type cheeses. Flavor development has attempted to reduce the unpleasant beany flavor by adding spices and other ingredients, or blending with other milk types. Reduction of lipoxygenases in soymilk helps to reduce rancidity and protect the odor. Color is improved with microbes or colored food ingredients like carrots. Using Lactobacillus spp. and Bifidobacterium spp. microbes, probiotic soy cheese types have been developed with improved nutritional quality. Production of soymilk using sprouted and frozen seeds has resulted in nutritionally improved soy cheeses. Soy cheeses and their analogs act as functional foods and improvements to these cheeses upgrade their values and consumer acceptance.

Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk.

The present study aimed to screen the indigenous probiotic cultures for their effect on total phenolic contents (TPC) and associated antioxidant activities in synbiotic fermented soymilk during storage. Among 16 cultures, subtractive screening was conducted based on different tests such as acidification rate and proliferation of lactic acid bacteria (LAB) on supplementation of inulin (0-20mM) and fructooligosaccharide (0-0.45mM). Lactobacillus paracasei CD4 was selected as potential strain after principal component analysis (PCA) of different strains with prebiotic substrates at different concentrations. The strain was used for production of synbiotic soymilk product containing 10mM inulin. The storage study was conducted at 4°C for 21days. During storage, the pH, titratable acidity, TPC, antioxidant activities, and viable cell counts (VCC) were determined. The fermentation of soymilk supplemented with 10mM inulin did not alter the VCC; however, a decrease in pH and TPC and an increase in acidity and antioxidant activity were observed (p < 0.05). In conclusion, the synbiotic supplementation of inulin in soymilk enhanced the viability of Lactobacillus paracasei CD4 and antioxidant activity during storage under refrigeration conditions.

Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.

Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.

Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara)

Okara is the byproduct obtained from tofu or soymilk production process. It has a rich nutritional composition, especially in fibers, proteins and lipids. Stabilization processes are required to assure its efficient and safe use, because there are few studies on okara. The main objective of this study was to evaluate the chemical composition (protein, fiber, lipids, ash and isoflavones), microbiological stability, antioxidant capacity and antinutritional factors in fresh okara stored at 4 and − 18 °C and dried okara (80 °C/5 h and 200 °C/1 h) stored at room temperature for 15 days. Okara showed a rich nutritional composition—ca. 35% of fiber, 30% of protein and 11% of lipids. The okara’s lipid profile showed high and valuable level of PUFA (ca. 56%) followed by MUFA (ca. 21%) and SFA (ca. 23%). The Fresh okara showed the highest antioxidant activity and total phenols, however for isoflavones (genistin, genistein, daidzin, daidzein) the dried okara at 200 °C exhibited higher content compared to dried okara at 80 °C and fresh okara. Okara samples submitted to thermal treatment showed a decrease in antinutritional factors in relation with fresh okara, whereas the treatment of dried okara at 200 °C was the most efficient inducing a decrease of ca. 6 times. In conclusion, the nutritional richness of this byproduct suggests okara as a valuable nutritional ingredient for further inclusion in food and feed, but considering the limited studies carried out to date, further studies are warranted to better stabilize okara.

Effet De La Technologie, Du Cultivar Et De La Durée De Conservation Sur La Stabilité Et La Qualité Du Lait De Soja (Glycine maxima)

Three technologies named D (wet dehulled soybeans seeds), B (boiled soybean seeds before dehulling) and T (roasted soybean seeds before dehulling) for stabilized soymilk production were tested with TGX (large grain size) and Jupiter (small grain size) cultivars. Production yields, sensory, physicochemical and microbiological characteristics of produced milks were determined over a period of 3 months. . The bottled milk was sterilized at a temperature of 115°C under a pressure of 0.7 bar for one hour. The milks were stored at temperature storage place 27°C (for 3 months). The milk yield for technology D is 90.87 % for the jupiter and 92.01 % for the TGX. These yields are higher than the other technologies. Whatever the technology, the TGX cultivar gives a better yield 92.01 %. Sensory analysis revealed that the milk produced with technology D and jupiter cultivar is more appreciated by the 77 % panelist. This milk has a pH of 7.14 at the day of production and decreases to 6.83 after 3 months of storage. Protein, fat and Dry Soluble Matter (DSM) content decreased after storage by 4.30 to 4.13 %, 1.7 to 1.2 % and from 11.68 to 10.28 °Brix respectively. The viscosity was 1.24 cp at the beginning and 1.38 cp after storage. After 3 months of storage, the milk is stable and its microbiological quality complies with accepted standards in relation to spores, coliforms, yeasts and molds.

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

Lipid oxidation of fish oil enriched cow milk and soy milk supplemented with rosemary extract stored at 2 °C was studied. Both peroxide value and volatile secondary lipid oxidation products were determined to monitor the progress of lipid oxidation. Rosemary extract inhibited lipid oxidation in fish oil enriched cow milk. In contrast, soy milk samples having much higher unsaturated fatty acid content showed higher lipid oxidation stability compared to cow milk. Reduction in the content of chlorogenic acid during storage suggested that this compound may contribute to the lipid oxidation stability of fish oil enriched soy milk product. Total carnosic acid and carnosol concentration declined much faster in soy milk than in cow milk. It is suggested from the results that food components could have significant impact on the fate of bioactive antioxidant compounds in a specific food product during storage.

Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk

The purpose of the study is to develop the new methodology of strategic ultrasound treatment on lactic acid bacteria (LAB) to induce stress response for the enhancement of β-glucosidase activity that can be used for the biotransformation of glucosides into aglycones isoflavones in soymilk. Among the five LAB tested, Lactobacillus acidophilus BCRC 10695 showed the best ability to release β-glucosidase for further ultrasonic stimulation to induce proper stress response. With ultrasound (20 kHz, amplitude at 20%) to irradiate on L. acidophilus BCRC 10695 at stationary phase of growth for 2 min and 24 h of re-incubation, the β-glucosidase activity was enhanced to 3.91 U/ml, which was 1.82 times of that without ultrasound treatment. Using the ultrasound-treated L. acidophilus BCRC 10695 to ferment soymilk, the fraction of aglycones in total isoflavones in soymilk was effectively increased from 21.8% initially to 97.9% in 24 h. The strategic ultrasound treatment on L. acidophilus BCRC 10695 demonstrated promotion of β-glucosidase activity, and this methodology had the potential to be applied in the production of functional soymilk by adding probiotics LAB to increase the bioactive isoflavones and nutritional values for human health.

The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process

The conversion of isoflavones and anthocyanins during black soymilk processing including soaking and heating was investigated. During soaking procedure, the β-glucosidase activity, content of bioactive compounds including daidzein, genistein, delphinidin and cyanidin were significantly increased by deglycosylation reaction. After heating treatment at 90 °C for 1 h, the content of isoflavones β-glucosides including daidzin, glycitin and genistin were increased through a de-esterification reaction from malonyl-glucosides at high temperature. On the contrary, aglycone content including daidzein and genistein were no significant changed, this result indicated aglycones displayed well thermal stability. Moreover, anthocyanins including delphinidin-3-O-glucoside (D3G) and cyanidin-3-O-glucoside (C3G) were converted into delphinidin and cyanidin by glucose removal. HPLC analysis suggested that daidzein, genistein, D3G and C3G were bound with β-conglycinin and glycinin. Our results establish the conversion of bioactive components including daidzein, genistein, delphinidin and cyanidin by deglycosylation during soaking and heating progress and benefit to the production of soymilk.

Electrokinetic phenomena accompanying treatment of soy milk production wastewater by agent based on electric arc furnace dust

AnnotationThe electrokinetic phenomena were studied on model systems represented by finely dispersed water emulsions imitating the wastewater of soy milk production. The study has shown the presence of a suspension effect and its dependence on various factors. The results have proven that the coagulating suspension on the basis of electric arc furnace (EAF) dust is an effective way to treat soy milk production wastewater. The interaction of system components is stipulated by opposite charges of the particles in coagulating suspension and emulsion.

Yield, Quality and Shelf-life Responses of Three Varieties of Soybeans to Three Processing Temperatures Using the Vitagoat System of Soymilk Production

Yield, Quality and Shelf-life Responses of Three Varieties of Soybeans to Three Processing Temperatures Using the Vitagoat System of Soymilk Production

PENINGKATAN PARTISIPASI MASYARAKAT DALAM PENGELOLAAN POTENSI DESA BERBASIS IPTEK DI DESA BALUK

The themes of the KKN-PPM program in Baluk village are: Empowerment and Improvement ofcommunity participation in the management of the potential of science and technology-basedvillages to Mandiri villages through programs such as: public health programs: householdsanitation counseling and counseling of clean and healthy lifestyle in children. school children.Environmental program: reforestation activities in the area along the village road. Increasedproductivity of community / business groups in the production of soy milk through the introductionand application of blender machine technology. Cost-efficiency with the introduction and application of biogas / biogas portable biogas technology with the use of cow dung for a day-to-dayenergy source. Increased public participation in all KKN-PPM activities. Increased communityself-reliance in continuing every program that has been accompanied during KKN-PPM activities.Method of implementation of activities is divided into three stages. The first stage is preparationand briefing, second phase of implementation of activities in the field, and third stage evaluationand monitoring for correction and refinement of program sustainability. Preparatory phase beginswith field supervisors and students with the village apparatus and community leaders to determinethe priority scale of activities based on the conditions and potentials that exist in the community,this activity was held on July 20, 2017. The implementation of activities carried out withcounseling and practice in the field , as well as mentoring by students participating KKN during thefield. The dedication activity is held for one month starting from July 22, 2017 until August 27,2017. While the third stage is the evaluation and monitoring conducted by the team of fieldsupervisors and coordinators of KKN to see the impact and sustainability of programs that havebeen implemented.

Production of Soymilk and Comparative Analysis with Cow Milk

Soymilk one of the most popular drinks now days due to its nutritive properties. It is a plant based drink and is a stable of East Asia. The main reason for its popularity is due to the amount of protein present in it. In this study soymilk was produced at laboratory scale and its properties were analyzed using various instruments. Soymilk was further compared with cow milk. The Results came out was that though soybean is a protein rich plant still soymilk has to be consumed 4–5 times per day to have the nutrition equal or more than the cow as the protein gets diluted when mixed with water.

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

ABSTRACTThis study aimed at producing functional soymilk by optimizing the sprouting conditions of soybeans using response surface methodology. Soaking (12–24 h) and germination times (48–96 h) were optimized using central complete randomized design. Responses obtained from experimental runs were fitted into second order polynomial regression model. Significance of model parameters was tested using ANOVA and R2 was evaluated. The optimum sprouting conditions of soybeans were 12 h soaking and 52 h germination using desirability concept. Soymilk made from optimized conditions had 17% increase in total proteins, 50% reduction in phytic acid, 1.7% increase in total phenolics and a color change (∆E) of 4.89 compared with the control. There was a significant reduction in trypsin inhibitor activity (0.03 mg/g TI), with increase in total amino acids and similar rheological properties in optimized soymilk. Optimized conditions obtained are adequate in the production of soymilk with improved nutritional and quality attributes.

MURAL DAN DESAIN LOGO SARI KEDELAI & SUSHI

This article contains the creation of mural and food products design made by KWU division. The purpose of this article is to improve product quality on the design of KWU division product output. This research is done by method. From this article can be concluded people interested in making sushi and soymilk products. So, the design created by KWU division is beneficial to improve products managed by the community.

Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components

Based on our recent finding that the “kokumi” taste components, γ-glutamyl-tyrosine, γ-glutamyl-phenylalanine, raffinose, and stachyose, are present in soybean seeds, we aimed to understand whether thermal treatment of soybean seeds can enhance the “kokumi” taste in soymilk or not. Heating was carried out prior to the grinding step in the soymilk production process. The extraction efficiency of the “kokumi” taste components changed with the type of thermal treatment. Autoclave and microwave heating of soybean seeds before grinding caused a high extraction efficiency of “kokumi” taste components compared to unheated and dry heat heating. Traditional methods, such as the thermal treatment at 90°C during grinding, also increased the “kokumi” taste components, but the efficiency and nitrogen yield were low compared to the thermal treatment before grinding. Enhanced extraction of “kokumi” taste components may be originated from the disruption of cell walls of soybean seeds induced by thermal treatment, and the degree of cell damage was closely related with the extraction efficiency of the “kokumi” taste components. Thus, instead of the traditional processes, the thermal treatment before grinding can contribute to the production of soymilk with greater “kokumi” taste components.