The effect of processing methods on the quality of soy milk

Abstract

The obstacle in the manufacture of soy milk is the beany flavour that derives from the soybean. Various soy milk processing technologies are used to eliminate the beany flavour, including soaking soybeans before grinding, peeling the soybean skin, heating, and giving them flavor. The objectives of this study were 1) to determine the protein content of soy milk by various processing methods; 2) to determine the level of consumer preference for soy milk by several processing methods and flavor variants. The results showed that the processing method using soybean skin and without hot water soaking had the highest soy milk protein content of 2.38%, while the lowest was in the processing method skinless soybean and hot water soaking of 1.73%. Organoleptic assays for color, aroma, viscosity, and taste parameters ranged from normal to liking for all treatments. For the parameter of beany flavor in soy milk, the control sample had the highest level. Organoleptically, giving coffee and chocolate flavor variants are proven to reduce the level of the beany flavor of soy milk.

Sensory, Proximate and Mineral Composition of Soymilk Made from Intermediate Soy Product

“…In the result obtained by Shashego ( 2019), a significant difference in colour, odor, and general acceptance when the soymilk samples were soaked in 8, 12 and 16 hours was observed while no significant difference in flavour for the three steeping period was observed. There was significant difference in all the parameters evaluated by Syamsuri and Lestari (2021) which include colour, flavour, aroma, viscosity and taste. However, the steeping time was for a longer period.…”