Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.

Onuorah, C.E.; Adejare, A.O; Uhiara, N.S.

doi:10.4314/nifoj.v25i2.50838

Cited by 28 publications

(30 citation statements)

References 2 publications

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“…The percentage yield of the milk used was 65.7% while the ratio of slurry to water was 1:4. This is a little higher than the result obtained by [27] which could be as a result of water to slurry ratio. All other proximate compositions are within the range reported by [7].…”

Section: Resultscontrasting

confidence: 50%

Effect of Flavourings on Quality and Consumer Acceptability of Soy-Yoghurt

Oyeniyi¹,

Aworh²,

Olaniyan³

2014

IOSRJESTFT

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Section: Resultscontrasting

confidence: 50%

Effect of Flavourings on Quality and Consumer Acceptability of Soy-Yoghurt

Oyeniyi¹,

Aworh²,

Olaniyan³

2014

IOSRJESTFT

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“…Also, many researchers demonstrated that viscosity of ice cream mixture containing soy milk increased due to higher content of soy protein and capacity of soy protein for interaction and binding with water. Moreover, soy proteins have higher water holding capacity; this ability is one of the most important functional properties of soybased ingredients [33].…”

Section: Propertiesmentioning

confidence: 99%

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Atallah¹,

Barakat²

2017

J Adv Dairy Res

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This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P<0.05) in all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lowest value of Na, Ca and Fe was recorded in SIM0 sample. The content of isoflavones as daidzein can be varied from 230.40 to 105.13 μg, 100 ml -1 while isoflavones as genistein range from 20 to 4.98 μg, 100 ml -1 for soft ice milk samples. The total phenols and antioxidant contents increased of mixture by increasing of soy milk. Soft ice milk samples contained different concentrations of amino acids. Finally, the best ratio of soft ice milk samples is 50:50 ratio of soy milk to skim milk.

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“…Also, vegetable milks could be used as vegetarian nutrition or for medical reasons, in cases of milk allergies and galactosemia (Obizoba and Egbuna 1992). Among the sources of vegetable milk, soybean has received a considerable research attention, and more research is still being done to improve the quality of soymilk (Onuorah et al 2007) and soy-yoghurt (Osundahunsi et al 2007;Cavallini and Rossi 2009;Osman and Razig 2010). Brough et al (1993) noted that milk prepared from bambara groundnut gave preferred flavor compared to the milks from cowpea, pigeon pea and soybean.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

et al. 2014

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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7°C and 27°C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7°C, but decreased at 27°C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7°C decreased but increased at 27°C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.

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Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.

Cited by 28 publications

References 2 publications

Effect of Flavourings on Quality and Consumer Acceptability of Soy-Yoghurt

Effect of Flavourings on Quality and Consumer Acceptability of Soy-Yoghurt

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

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