Comparative Studies on the Quality and Quantity of Soymilk from Different Varieties of Soybean

Gesinde, A.F.; Oyawoye, Olubukola Monisola; Adebisi, A. A.

doi:10.3923/pjn.2008.157.160

Cited by 21 publications

(15 citation statements)

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“…The relative viscosity of soymilk was determined by the method given by Ranganna (1977). Soymilk yield was determined by the method of Gesinde et al (2008). Soymilk index is the summation of Soymilk yield (ml g −1 of seed), Total solids (g kg −1 ), Soymilk protein (g kg −1 ) and Whiteness index (Wi) (Bharadwaj et al 1999).…”

Section: Methodsmentioning

confidence: 99%

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Murugkar

2011

J Food Sci Technol

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The effect of sprouting of soybean and preparing soymilk and tofu on the yield, nutritional quality, antinutritional profile, colour attributes, organoleptic quality and texture profile (tofu) of four commonly used varieties of India were studied to assess the feasibility of using sprouting as a non-chemical, non-thermal tool to improve quality of soy products. Soymilk was prepared from sprouted and unsprouted seeds with process parameters of 121°C for 25 min. Coagulation of soymilk was done with 3% CaSO 4 at 80°C. Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties. The improvements in composition and quality parameters was seen in all the varieties tested showing that sprouting could be beneficial for product development across varieties. The time and temperature used for production of soymilk was conventional (121°C for 25 min). Evaluation of time and/temperature reductions could be tried out to reduce the heat requirement and intensity, which could result in better nutritional and functional quality products

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Section: Methodsmentioning

confidence: 99%

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Murugkar

2011

J Food Sci Technol

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“…The relative viscosity of soymilk was determined by the method given by Ranganna (1977). Soymilk yield was determined by the method of Gesinde et al (2008). Soymilk index is the summation of soymilk yield (ml g −1 of seed), total solids (g kg −1 ), soymilk protein (g kg −1 ) and whiteness index (Wi) (Bharadwaj et al 1999).…”

Section: Analysesmentioning

confidence: 99%

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Murugkar

2014

J Food Sci Technol

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The effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121°C-T1,100°C-T2 and 80°C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, anti-nutritional profile, colour attributes, particle size, organoleptic quality and texture profile. Unsprouted Soybeans with GCB at 121°C served as control (C). There was significant difference (P<0.5) in trypsin inhibitor content in milk and ranged from 4.1 mg/g in T3 to 1.4 mg/g in T1.Optimal reduction in TI of 75-80 % was achieved in T2. There was significant difference (P<0.5) in protein extractability and ranged from 84.4 % in C to 93.9 % in T2. Hardness (N) of tofu was around 11.22 in C and reduced to 8.9, 8.6 and 4.4 in T1, T2 and T3 respectively. L values of soymilk ranged from 83.4 in C to 85.8 in T3; in tofu from 83.1(T3) to 87.2 (C) and decreased with the increase in heating temperature and time. Particle size d [3, 2] and volume d [4, 3] between treatments varied significantly (P<0.0001 and P<0.0038). Overall acceptability scores on 9 point hedonic scale for all treatments for milk and tofu were above 5. The texture scores of tofu for T3 were very low due to its soft structure. From the above investigations 100°C was the optimal temperature for GCB of sprouted soybean for the production of good quality soymilk and tofu.

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“…Soybean is a plant belonging to the Leguminosae (Fabaceae) family, and the cultivated soybean is classified as Glycine max (L.) Merril (Gesinde;Oyawoye;Adebisi, 2008). The economic importance of soybean is due to its high nutritional value (Aplevicz;Demiate, 2007).…”

Section: Introductionmentioning

confidence: 99%

Quality of beef burger with addition of wet okara along the storage

et al. 2016

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Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.Index terms: Soybean; residues; hamburgers; technological characteristics. RESUMOAliar o consumo de resíduos agrícolas e satisfazer o consumidor é um desafio que pode resultar em aporte financeiro para as indústrias de alimentos cárneos congelados, além de originar produtos com valor nutricional diferenciado e qualidade tecnológica satisfatória. Sendo assim objetivou-se elaborar e avaliar as características físicas, químicas e microbiológicas de hambúrgueres congelados crus e fritos de carne bovina com adição de okara em sua forma úmida ao longo do seu armazenamento em congelamento por um período de 120 dias. Observouse que a inclusão de okara foi proporcional a diminuição do teor proteínas, ao aumento dos teores de lipídeos e umidade das formulações cruas e fritas e que após os 120 dias de armazenamento as formulações atendiam o preconizado pelo Regulamento Técnico de Identidade e Qualidade de Hambúrgueres. A inclusão de okara aumentou a luminosidade dos hambúrgueres e foi diminuindo com o passar dos dias de armazenamento, exceto nas formulações com 5 e 10% fritas. Para as formulações cruas no tempo zero observam-se menores valores de b*, a* quando comparados ao tempo zero dos hambúrgueres fritos, o que leva uma coloração marrom clara e indicando o clareamento na cor com o aumento da inclusão de okara. Os hambúrgueres fritos também possuem esta indicação, porém apresentaram-se marrom mais escuro. A cromaticidade foi maior conforme a inclusão de okara e o passar do tempo. Conclui-se qu...

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Comparative Studies on the Quality and Quantity of Soymilk from Different Varieties of Soybean

Cited by 21 publications

References 0 publications

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Quality of beef burger with addition of wet okara along the storage

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