Effect of Processing Methods on Quality of Soymilk


Authors

  • T.Y. Tunde-Akintunde Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.O. Box 4000, Ogbomoso, Nigeria
  • A. Souley Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.O. Box 4000, Ogbomoso, Nigeria

DOI:

https://doi.org/10.3923/pjn.2009.1156.1158

Keywords:

Process method, sensory quality, soymilk

Abstract

Soymilk is one of the easiest ways to add soyprotein, a high quality protein, to the human diet because it doesn’t alter the taste of food. It is a highly nutritious drink and must be prepared in such an easy way that the quality is maintained. Soymilk was processed using 5 methods including delayed filtration, hot extraction, cold extraction, soaking and blanching, potash and sodium bicarbonate processing methods. The highest protein content was between 3.05% for delayed filtration and 2.23% for soaking in potash. The sensory properties of the soymilk increased with decrease in nutritional quality indicating that methods which increase sensory properties of soymilk by reducing its beany flavour have lower nutritional qualities.

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Published

15.07.2009

Issue

Vol. 8 No. 8 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Tunde-Akintunde, T., & Souley, A. (2009). Effect of Processing Methods on Quality of Soymilk. Pakistan Journal of Nutrition, 8(8), 1156–1158. https://doi.org/10.3923/pjn.2009.1156.1158