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Analysis Study Research Paper | Microbiology | India | Volume 13 Issue 11, November 2024 | Rating: 5.2 / 10
To Determine the Effect of Processing Methods on the Protein Content of Soy Milk
Dhanshree M. Ridhorkar
Abstract: Soymilk is a plant based drink product by soaking and grinding soybeans, boiling the mixture, and filtered out remaining particles. it is a stable emulsion of oil, water and protein. it original foam is an intermediate product of the manufacture tofu. This has therefore, encouraged the household production of soymilk Soy milk, a derivative of soybean, is an alternative to dairy beverage, but its acceptability is limited worldwide due to unpleasant beany flavor. The obstacle in the manufacture of soy milk is the beany flavor that derives from the soybean. Various soy milk processing technologies are used to eliminate the beany flavor, including soaking soybeans before grinding, peeling the soybean skin, heating, and giving them flavor. The objectives of this study were to determine the protein content of soy milk by various processing methods; The results showed that the processing method using soybean skin and without hot water soaking had the highest soy milk protein content of 2.40%, while the lowest was in the processing method skinless soybean and hot water soaking of 1.33%.
Keywords: soymilk, soybean processing, protein content, beny flavor, dairy alternative
Edition: Volume 13 Issue 11, November 2024,
Pages: 1387 - 1389