| Titles |
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English :
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Studies on Soya milk and its products
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Arabic :
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دراسات على لبن فول الصويا و منتجاته
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| Abstract |
In Egypt, few decades ago attempts were carried out to use soybean protein to replace a part of milk protein in different milk products. But limited attempts were conducted to use soymilk in manufacturing of soy cheese-like or soymilk beverages. Therefore, this research work has been designed to study the possibility of producing bland soy milk, soy cheese-like and flavoured soymilk beverages.
The obtained results can be summarized in the followings:
1.Blanching of intact soybean in boiling water and grinding in hot water at 80°C was the appropriate method to obtain bland soymilk for soy cheese-like making.
2.Soymilk and soy cheese-like produced from Clark soybean variety were preferable. Out of seven coagulants used in soy cheese processing, lactic and citric acids were the most acceptable.
3. Amongst cheese quality improvers used a mixture of Neutrase L.
and Bifidobacterium befidum was found to be the best and become indispensable additive in soy cheese processing.
4. Enrichment of soy curd with 4% milk fat or enrichment of soymilk with 5% coconut oil was recommended for producing soy cheese like with acceptable flavour as well as body and texture.
5. Different chemical and microbal analysis exhibited the nutritional and therapeutic value of soycheese-like produced.
6. Bland soymilk for flavoured soymilk beverages production was obtained by blanching soy bean cotyledons in sodium bicarbonate solution.
7. Chocolate soymilk beverage was preferred than strawberry, vanilla and banana soymilk beverages respectively.
8. Gross chemical composition, amino acid and fatty acid composition, as well as microbial analysis indicated the nutritional and therapeutic significance of soymilk beverages.
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| Publication year |
1998
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| Pages |
PP. 133
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| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
620
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| Organization Name |
Animal Production Research Institute (APRI)
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| Country |
Egypt
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| Author(s) from ARC |
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AGROVOC
TERMS |
Bifidobacterium.
Chemical composition.
Milk fat.
Milk products.
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| Proposed Agrovoc |
Soya milk;soybean protein;soy cheese;bicrobal analysis;Chocolate soymilk;Strawberry soymilk;Vanilla soymilk;Banana soymilk;
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| Publication Type |
PhD Thesis
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