Vineet Kumar ¹, Anita Rani ¹, Devendra Pratap ¹, Lokesh Goyal ¹, S. D. Billore ¹

Affiliations
1 Biochemistry Lab, Directorate of Soybean Research, Indore-452017, IN

Abstract

Vegetable-type soybean (VSB) differs from the conventional grain-type soybean in large seed size, sweet taste and pleasant aroma. VSB has been in daily cuisines in SouthEast Asian countries since ages and popularly known by nomenclature like edamame (Japan), mao dou (China) and poot kong (Korea). For consumption, the pods of VSB are picked when they attain approximately 80 per cent maturity but not turned yellow, which corresponds to the R₆ stage of soybean plant development. Freshly harvested pods are boiled in water and directly popped into mouth or tender seeds shelled from boiled pods can be used in various food recipes similar to the chick pea and green pea. Traditional soy products of the South-East countries viz. soy milk, tofu, natto, miso processed from mature seeds, could not evoke much public response in other parts of world including India due to their off-flavour, time-consuming preparation and the exotic appeal. In such countries, VSB owing to its sweet taste, reduced off-flavour, easy cook- ability and more importantly, resemblance to other regular beans viz. chickpea, green pea and French bean offer an excellent alternative mode for harnessing health benefits of soybean. Efforts are underway to introduce the special vegetable-type genotypes from countries like Taiwan, China and India and popularize among masses.

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Devendra Pratap ¹, Rakhi Singh ¹, Ankur Ojha ¹

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

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.

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