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.
| Published in | Journal of Food and Nutrition Sciences (Volume 4, Issue 1) |
| DOI | 10.11648/j.jfns.20160401.13 |
| Page(s) | 11-17 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Soya Seed, Soymilk, Organoleptic Score and Sensory Quality
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APA Style
M. F. Afroz, Wasima Anjum, Md. NurulIslam, Md. Ahsanul Kobir, Kaiyum Hossain, et al. (2016). Preparation of Soymilk Using Different Methods. Journal of Food and Nutrition Sciences, 4(1), 11-17. https://doi.org/10.11648/j.jfns.20160401.13
ACS Style
M. F. Afroz; Wasima Anjum; Md. NurulIslam; Md. Ahsanul Kobir; Kaiyum Hossain, et al. Preparation of Soymilk Using Different Methods. J. Food Nutr. Sci. 2016, 4(1), 11-17. doi: 10.11648/j.jfns.20160401.13
AMA Style
M. F. Afroz, Wasima Anjum, Md. NurulIslam, Md. Ahsanul Kobir, Kaiyum Hossain, et al. Preparation of Soymilk Using Different Methods. J Food Nutr Sci. 2016;4(1):11-17. doi: 10.11648/j.jfns.20160401.13
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Download@article{10.11648/j.jfns.20160401.13,
author = {M. F. Afroz and Wasima Anjum and Md. NurulIslam and Md. Ahsanul Kobir and Kaiyum Hossain and Abu Sayed},
title = {Preparation of Soymilk Using Different Methods},
journal = {Journal of Food and Nutrition Sciences},
volume = {4},
number = {1},
pages = {11-17},
doi = {10.11648/j.jfns.20160401.13},
url = {https://doi.org/10.11648/j.jfns.20160401.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160401.13},
abstract = {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.},
year = {2016}
}
TY - JOUR T1 - Preparation of Soymilk Using Different Methods AU - M. F. Afroz AU - Wasima Anjum AU - Md. NurulIslam AU - Md. Ahsanul Kobir AU - Kaiyum Hossain AU - Abu Sayed Y1 - 2016/02/24 PY - 2016 N1 - https://doi.org/10.11648/j.jfns.20160401.13 DO - 10.11648/j.jfns.20160401.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 11 EP - 17 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20160401.13 AB - 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. VL - 4 IS - 1 ER -
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