Preparation of Soymilk Using Different Methods
Journal of Food and Nutrition Sciences
Volume 4, Issue 1, January 2016, Pages: 11-17
Received: Dec. 20, 2015;
Accepted: Dec. 29, 2015;
Published: Feb. 24, 2016
Views 5048 Downloads 167
M. F. Afroz, Department of Biotechnology, Bangladesh Livestock Research Institute, Savar, Dhaka, Bangladesh
Wasima Anjum, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
Md. NurulIslam, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
Md. Ahsanul Kobir, Department of Biotechnology, Bangladesh Livestock Research Institute, Savar, Dhaka, Bangladesh
Kaiyum Hossain, Biman Poultry Complex, Gonakbari, Savar, Dhaka, Bangladesh
Abu Sayed, Department of Agricultural Engineering, EXIM Bank Agricultural University Bangladesh, Chapainawabgonj, Bangladesh
Follow on us
The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel. No significant difference was found between dehulled soy seed blending milk and whole soy seed powder milk. But 125g concentration obtained highest score from the judges. From the results of chemical analysis, significant difference was found in terms of moisture, total solids, solids- not- fat, protein, fat, carbohydrate, ash content and acidity percentage. Dehulled soy seed blending milk contained more moisture, protein, fat and ash content. On the other hand, a sharp increase of nutrient concentration was observed with the increase of soymilk concentration. But soymilk of 150 and 175g concentration become thicker after boiling which had fewer acceptances by the judges. Considering the physical and chemical properties of all samples, it is recommended that 125g concentrate dehulled soy seed blending milk may be prepared in industrial scale.
Soya Seed, Soymilk, Organoleptic Score and Sensory Quality
To cite this article
M. F. Afroz,
Md. Ahsanul Kobir,
Preparation of Soymilk Using Different Methods, Journal of Food and Nutrition Sciences.
Vol. 4, No. 1,
2016, pp. 11-17.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Rakhi TA, Islam MN, Hoque SAM, Rahman MM. Development of mango flavored Soy Dahi. Bangladesh Journal of Animal Science. 42, 2013, p. 44-48.
Rahman L. Cultivation of soybean and its uses. The city press. Dhaka. 1982, p.5-7.
Li J, Hsieh YHP. Traditional Chinese food technology and cuisine. Asia Pacific Journal of Clinical Nutrition. 13, 2004, p. 147-155.
Kaul AK, Das ML. Oil seed in Bangladesh, Ministry of Agriculture, Dhaka, 1986.
Anderson JJB, Adlercreutz H, Barnes S, Bennink MR, et al. Appropriate is flavones food fortification levels: Results of consensus conference, Univ. of No. Carolin Helsinki, Ala, Birmingham, Michigan St., Minnesota, Iowa St., Cincinnati, Purdue and Illiors; San Diego CA April, 2000, p. 15-18.
AOAC, Association of Official Agricultural Chemists. Official Methods of Analysis. 10th Edition. Washington, DC, USA, 2003.
Escueta EE, Banzon JA, Comparative acceptability of soymilk produced by different processing methods. Philippine. Journal of Science, 108 (1&2), 1979, p. 55-63.
Plernchai. Application of Soybean and Soybean Products in Thailand. Nutrition and Health Department, Institute of Food Research and Product Development, Kasetsart University, 2000.
Shikder FH. Evaluation of nutritive value and shelf life of soymilk. Department of food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2003.
Saeed SN, Almas K, Bhatty N, Hashmi AS, Biological evaluation of whole soymilk produced by indigenous soybean. Pakistan Journal of Scientific and Industrial Research, 44 (6), 2001, p. 356-360.
Kim JH, Lee HJ, Characteristics of cheese manufactured by co-precipitation of whey and soya milk. Soybean abstract. 9 (11), 1985, p. 306.