Nutritional and physicochemical characterization of soymilk
Paper Details
Nutritional and physicochemical characterization of soymilk
Abstract
Soybean (Glycine max) is a multifarious functional food due to the presence of various bioactive molecules i.e.isoflavones and phytosterols. The current rsearch work has been designed to explore nutritional significance of soy milk. Soy milk was prepared by soaking and grinding of soybeans and analyzed for pH, acidity specific gravity, total soluble solids, milk solid not fat, proximate composition and mineral contents. Results of soymilk physicochemical analysis such as pH (6.50), Acidity (0.67%), specific gravity (1.02), TSS (11.68%) and milk solid not fat (8.0%). Chemical analysis of soy milk showed that it contains moisture (88%), crude fat (3.68%), crude fiber (1.10%), ash (0.35%), NFE (2.35%) and crude protein (4.20%). Minerals contents such as Na (40.7mg), K (120.29mg), Zn (0.29mg), Mg (19.06mg) and Ca (23.57mg) were present in soy milk. Total phenolic and flavonoids contents were (400.27 mg) and (071.40mg).It contains high amount of protein and less amount of fat.So, it might be an alternate plant based protein as well as beneficial for CVD, diabetic and obese patients.
Romanchik-Cerpovicz J, Abbott A, Dent L. 2011. Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers. Journal of the American Dietetic Association 11(12), 1912-1916.
Mattar R and Mazo D. 2010. Lactose intolerance: changing paradigms due to molecular biology. Rev. Assoc. Med. Bras 56, 230-236.
Pathomrungsiyounggul P, Lewis M, Grandison A. 2010. Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk. Food Chemistry 118(3), 808-814.
AOAC. 2011. Official Methods of Analysis 18th Ed. The Association of Official Analytical Chemists, Arlington Virginia, USA.
AACC. 2000. Approved Methods of American Association of Cereal Chemists, 10th Ed. The American Association of Cereal Chemists, Inc.: St. Paul, Minnesota, USA.
Kirk RS, Sawyer R, Pearson’s compsotion analysis of food. 9th ed. 1991. Addison Wesley Longman, Inc., Harlow, U.K.
Rani V, Paradep B. 2015. Antioxidant properties of soy milk fermented with Lactobacillus paracasei KUMB B005. International Journal of Pharmaceutical Sciences and Research 30, 39–42.
Benherlal P, Arumughan C. 2007. Chemical composition andin vitro antioxidant studies onSyzygiumcumini fruit. Journal of the Science of Food and Agriculture 87(14), 2560-2569.
Krishna A. 2013. Physico-chemical characteristics of some new varieties of soybean. Journal of Food Science and Technology 40, 490-492.
Park D, Oh S, Ku K, Mok C, Kim S, Imm J. 2005.Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution. International Journal of Food Sciences and Nutrition 56(1), 23-34.
Abdullah N, Chin N. 2010. Simplex-centroid mixture formulation for optimised composting of kitchen waste. Bioresource Technology, 101(21), 8205-8210.
Jhang R, Lim Y. 2009. Effects of Onion Flesh and Peel on Chemical Components, Antioxidant and Anticancer Activities. Journal of Life Science, 19(11), 1598-1604.
Deshpande S, Bargale P, Jha K. 2008. Suitability of soy milk for development of shrikhand. Journal of Food Science and Technology 45, 284-286.
A Masoodi F. 2014. Comparative Study of Soy Paneer Prepared from Soymilk, Blends of Soymilk and Skimmed Milk. Journal of Food Processing & Technology 05(02).
McDowell A, Young I, Wisdon G. 2002. Autoantibodies to malondialdehydemodified low-density lipoprotein in patients with angiographically confirmed coronary artery disease. Journal of Pharmacy and Pharmacology 54, 16-51.
Martinez A, Martinesz P, Souza M, Canniatti-Brazaca C. 2011. Chemical change in soybean grains with germination. Cienc. Tecnol. Aliment 31, 23-30.
Rehman S, Navaz M, Ahmad S, Hussain A, Murtaza Shahid H. 2007. Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend. Pakistan Journal of Nutrition 6(3), 283–5.
Bricarello LP, Kasinski N, Bertolami MC, Faludi A, Pinto LA, Relvas WG. 2004. Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia. Nutrition 20(2), 200–4.
Prior RL, Wu X, Schaich K. 2005. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry 53(10), 4290–302.
Steyn NP, Wolmarans P, Nel JH, Bourne LT. 2008. National fortification of staple foods can make a significant contribution to micronutrient intake of South African adults. Public Health Nutrition 11(3), 307–13.
Shahnai Basharat, Aiman Ijaz, Tabussam Tufail, Huma Bader Ul Ain, Fatima Abid, Sameen Azhar, Mian Kamran Sharif, Faiza Iftikhar, Tehreem Nisar, Sana Noreen, Sehrish Sikander, 2020. Nutritional and physicochemical characterization of soymilk. Int. J. Biosci., 16(5), 256-264.
Copyright © 2020 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.