Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Evaluation of Physico-Chemical and Rheological Properties of Blend of Soy with Standardized Milk


Affiliations
1 Department of FST, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana - 131 028, India
     

   Subscribe/Renew Journal


The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T1 (100% soymilk), T2 (50% soymilk: 50% standardized milk), T3 (60% soymilk: 40% standardized milk), and T4 (70% soymilk: 30% standardized milk) and Control as T0 (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T1, T2, T3, T4 and T0, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

Keywords

Standardized Milk, Soymilk, Organoleptic, Rheological Properties.
User
Notifications

  • Prasad, R. and Jha, A. Textural and sensory characteristics of market samples of peda manufacture in Varanasi City of India. J. Dairy. Fds. Home Sci., 2012, 31, 239-243.
  • Annual Report, 2016-17. Department of Animal Husbandry, Dairying and Fisheries, Ministry of Agriculture and Farmers Welfare, Govt., of India.
  • Lichtenstein, A.H. Soy protein, isoflavones and cardiovascular disease risk. The J. Nutr., 1998, 128, 1589-1592.
  • Messina, M.J., Persky, V., Setchell, K.D. and Barnes, S. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr. Cancer, 1994, 21, 113-131.
  • Potter, S.M., Baum, J.A., Teng, H., Stillman, R.J., Shay, N.F. and Erdman Jr, J.W. Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women. The Am. J. Clini. Nutr., 1998, 68, 1375-1379.
  • Mujic, I., Sertovic, E., Jokic, S., Saric, Z., Alibabic, V., Vidovic, S. and Zivkovic, J. Isoflavone content and antioxidant properties of soybean seeds. Croatian J. Fd. Sci. Technol., 2011, 3, 16-20.
  • Raju, J., Bielecki, A., Caldwell, D., Lok, E., Taylor, M., Kapal, K., Curran, I., Cooke G.M., Bird, R.P. and Mehta, R. Soy isoflavones modulate azoxymethane-induced rat colon carcinogenesis exposed pre- and postnatally and inhibit growth of DLD-1 human colon adenocarcinoma cells by increasing the expression of estrogen receptor-Â. The J. Nutr., 2009, 139, 474-481.
  • Gupta, S.K. and Patel, A.A. Use of soymilk for dahi and yoghurt manufacture. Ind. Dairy, 1984, 36, 313.
  • Kanawjia, S.K. and Singh, S. Technological advances in paneer making. Ind. Dairyman, 2002, 52, 45-50.
  • Mitra, J., Jha, A., Alam, T., Singh, D.S., Ranjan, S.K., Pathak, S. and Naz, A. Sensory and textural properties of tofu manufactured by blending buffalo milk. Asian J. Dairy. Fds. Res., 2013, 32, 135-138.
  • Ahanian, B., Pourahmad, R. and Mirahmadi, F. Effect of substituting soymilk instead of skim milk on physicochemical and sensory properties of sesame ice cream. Ind. J. Sci. Res., 2014, 7, 1134-1143.
  • Raja, J., Punoo, H.A. and Masoodi, F.A. Comparative study of soy paneer prepared from soymilk, blends of soymilk and skimmed milk. J. Fd. Proce. Technol., 2014, 5, 1.
  • Boraey, EL-N.A., Ismail, M.M. and Hoda, F.A. Chemical composition, sensory evaluation, rheological properties and starter activity of admixtures of buffalo’s, cow’s milk and soymilk. Am. J. Fd. Sci. Nutri. Rese., 2015, 2, 119-127.
  • Talekar, R.U., Shelke, R.R., Karche, R.V. and Bhagat, A.V. Preparation of cow milk yoghurt blended with soymilk. Res. J. Animal Husban. Dairy Sci., 2015, 6, 32-36.
  • Pariskar, J.R., Patil, R.A., Padghan, P.V., Londhe, G.K. and Bhosale, K.S. Studies on chemical composition of kheerp prepared from soy milk blended with buffalo milk. Asian J. Dairy. Fd. Res., 2015, 34, 109-112.
  • Pratap, D., Maurya, V.K., Kumar, N., Singh, R. and Upadhyay, A. Studies on physicochemical and organoleptic properties of soymilk blended dahi (curd) with toned milk (cattle milk). Current Nutr. Fd. Sci., 2017, 13, 1-7.
  • A.O.A.C. Official methods of analysis, association of official analytical chemists, Alington, DC, USA. 2000.
  • Hutchings, J.B. Food Colour and Appearance. In: Blackie Publication, Glasgow 1994, 19, 484–485.
  • Joshi, M.U., Sarkar, A., Singhal, R.S. and Pandit, A.B. Optimizing the formulation and processing conditions of gulabjamun: A statistical design, Int. J. Fd. Proper., 2009, 12, 162-175.
  • Harjai, N. and Singh, G. Evaluation of different soybean varieties for manufacture of soymilk. Int. J. Fd. Sci. Technol., 2007, 2, 71-77.
  • Achouri, A., Irene, J. and Zamani, B.Y. Changes in soymilk quality as a function of composition and storage. J. Fd. Quality, 2007, 30, 731-744.
  • Aboulfazli, F., Baba, A.S. and Misran, M. Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream. Fd. Sci. Technol. Res., 2014, 20, 987-996.
  • Batista, A.P., Portugal, C.A., Sousa, I., Crespo, J.G. and Raymundo, A. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques. Int. J. Biol. Macromol., 2005, 36, 135-143.

Abstract Views: 21

PDF Views: 1




  • Evaluation of Physico-Chemical and Rheological Properties of Blend of Soy with Standardized Milk

Abstract Views: 21  |  PDF Views: 1

Authors

Devendra Pratap
Department of FST, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana - 131 028, India
Rakhi Singh
Department of FST, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana - 131 028, India
Ankur Ojha
Department of FST, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana - 131 028, India

Abstract


The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T1 (100% soymilk), T2 (50% soymilk: 50% standardized milk), T3 (60% soymilk: 40% standardized milk), and T4 (70% soymilk: 30% standardized milk) and Control as T0 (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T1, T2, T3, T4 and T0, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

Keywords


Standardized Milk, Soymilk, Organoleptic, Rheological Properties.

References





DOI: https://doi.org/10.21048/ijnd.2019.56.2.23204