Extraction of Soya Milk From Different Varieties of Soya Beans and Comparative Study for Better Nutrition With Buffalo Milk

Abstract

Soy foods have high plant protein content and contain polyphenol components, such as isoflavones. Different varieties of soya bean (Rawal 1, NARC 2, Ajmeri. William 82. Line 1 (SA-7260) and Line 2 (PSC-60) were compared and analyzed their nutritional and sensory characteristics. The better selected (William 82) variety of soya beans is compared with the buffalo milk, its nutritional values, taste and other parameters. This study examined the result of storage temperature on the shell-life of soya milk keep at 4 º C. The use of soybean for the assembly of soy milk was studied. Soy milk was extracted from whole and dehulled seeds. All soy milk samples were analyzed for proximate composition (moisture%, ash%, total solids, fat) and therefore the organoleptic tests (color, appearance, texture, taste, flavor and overall acceptability) of the soy milk samples were evaluated to work out the shelf-stability of the merchandise throughout refrigeration and temperature storage. Proximate analysis of soymilk and buffalo milk showed that there was little difference between soymilk and buffalo milk as showed in tables maximum nutritional values as protein, fat, milk yield and carbohydrates 4.81, 2.09, 93 and 6.28% respectively for soymilk and for buffalo milk maximum nutritional values as protein, fat, milk yield and carbohydrates 4.36-4.78, 6.4, 94 and 5.26% respectively. The study was designed to examine the effect of temperature on the shell-life of soymilk stored at 4 º C. It also aimed at developing shelf stable soya milk.

Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

“…The general manufacturing procedure for plant-based drinks is based on the raw stock using water mixture pressing. After this technological treatment, the solid phase left is called a press cake [6]. For example, 50% of all soy-based food products is press cake (okara), which is usually underutilized and disposed of as low-grade feed or waste [5].…”

Effect of soymilk addition with different concentrations on some properties of cow milk yogurt

“…These results ensure the results gained for syneresis and hardness properties of yogurt produced with increasing the level of soya bean milk. On the contrary, concerning the properties of flavor T1 exhibited a significantly higher (31) score for flavor compared to yogurt replaced by soymilk whereas the lowest value(19.6) was recorded in T6, as Sowonola , et al ,2005, Al-Sharifi, 2013and Shakeel, et al (2015 stated that Soybean has a particular beany flavor due to the presence of some aldehyde compounds pentanal, n-hexanal and phytoestrogens (Božanić et al 2011) which is not familiar by most consumers and to overcome this, the milk was sweetened with sugar and flavored with fruit flavors.…”

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

“…The quality of soymilk is dependent on changes observed in its physiochemical, microbiological and sensory attributes [4]. The shelf-life of soymilk is limited due to the deterioration of its properties with storage [5]. To improve on the quality of soymilk, different flavouring ingredients have been added to it during the manufacturing stage [6].…”

“…Most flavourings used in the industrial production of soymilk are synthetic [5]. The use of natural flavourings such as fruits or vegetables will be more beneficial to the consumers' health because they are a good source of minerals, fibres, vitamins, and bioactive compounds [8].…”

“…As a local beverage produced by traditional methods, soymilk offer only a short lifespan [6]. The milk is underutilized due to its short shelf-life, which hinders widespread consumption of the beverage due to the deteriorating effects of some microorganisms on the milk [5]. There have been many attempts to industrialize the locally prepared soymilk, but the inability to preserve the milk for a long time has been a major problem [8].…”