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Singh, Rakhi
- Nutritional and Technological Qualities of Paneer Based Dessert Prepared from a Blend of Milk and Soymilk
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Authors
Affiliations
1 Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
1 Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 12 (2008), Pagination: 530-533Abstract
Soymilk, which can be extracted from soybeans using modern technology can be made to taste great while containing all the nutrients of soybean, it can be handled and used much in the same way as dairy milk. It is lactose free, cholesterol free and low in saturated fat Soymilk is an excellent source of high quality protein, B vitamins, calcium and vitamin D. Soymilk is free of the milk sugar (lactose) and is a good choice for people who are lactose intolerant. Also it is a food alternative for those who are allergic to cow's milk. Only 0.5 per cent of the children are allergic to soymilk, whereas 2.5 per cent are allergic to cow's milk.
- Evaluation of Physico-Chemical and Rheological Properties of Blend of Soy with Standardized Milk
Abstract Views :324 |
PDF Views:2
Authors
Affiliations
1 Department of FST, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana - 131 028, IN
1 Department of FST, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana - 131 028, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 2 (2019), Pagination: 124-134Abstract
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
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