The Effects Of Different Processign Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage

Abstract

The Effects Of Different Processign Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques:

A         Hot extraction method

B.        Cold extraction method

C.        Soaking before hot extraction method.

The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and C this was no significant difference between sample A and C in terms of colour. The general acceptability of the sample showed that all the samples were acceptable.

Conclusion

Extensive biochemical reactions take place during the process of soybean germination. Many of them lead to changes that are closely related to and can be key attributes in determining soy milk quality. In the present research, improvements in three classes of bioactive components investigated, namely, trypsin inhibitors, phytic acid and total phenolics, were observed simultaneously in cooked soy milk produced from short-time germinated soybeans.

Optimum germination time was selected, and soy milk made from 28 h-germinated soybeans under optimum germination conditions showed significantly higher protein content, a lower amount of carbohydrate and a generally comparable physicochemical profile to traditional soy milk. The current approach seems to be a feasible and convenient way for the industry to develop functional soy milk products and provides practical data for industrial settings. Meanwhile, it offers a safer and more nutritious alternative for household soy milk consumers, who make their own soy milk at home. Besides, the findings in this study also imply that short-time germination could be a potential pre-treatment method to promote the functional properties in various soybean-derived food products