Review on Soy Milk and Other Soy Milk Based Products (original) (raw)
Related papers
Some Physical Characteristics and Protein Content of Soybean for Instant Soymilk
2020
The increment of soybean consumption demands product diversification. One example of soybean-based product is extracted soybean in the form of soymilk, which has the following weaknesses: short shelf life, unpleasant aroma, and impractical processing. Therefore, it is necessary to investigate the processing of instant soymilk compared with its brewed solutions using hot and cold water. This experiment will use a completely randomized block design with two factors: the soybean variety ( i.e., Kaba, Burangrang, Anjasmoro, and Argomulyo) and the time to oven of 20 and 30 minutes. The soybean's physical characteristics that will be observed include width, length, thickness, volume, and weight per 100 beans, whereas the powder characteristics shall include yield, moisture, protein content, and degree of lightness. In addition, the characteristics of brewed solutions will be measured using an organoleptical test. The results show that the Argomulyo variety has the biggest size among o...
Nutritional Benefit of Soybean and Its Advancement in Research
Sustainable Food Production, 2019
Like different beans the soya bean i.e,Glycinemaxdevelops in units encasing palatable seeds and they are normally green yet can be yellow, dark colored or dark and the surface is adaptable to the point that soyabeans are regularly handled into an assortment of sustenance’s. Soya beans – otherwise called edamame beans when eaten straight from the unit which are expended as an option in contrast to meat and they are the premise of soya-milk, tofu, miso, tempeh and soya protein. The key advantages of soya are its high protein content, vitamins, minerals and insoluble fiber and this essential survey is away to give an information and to bring it into worry for instructive reason and may help in further research. Soybean is viewed as equivalent to creature nourishments in protein quality yet it is believed that plant proteins are prepared diversely to creature proteins. The aim of this work is an endeavor to outline up into a chart of various gainful perspectives and the progression of s...
Journal of Agri-Food Science and Technology
The utilization of soy milk is an alternative for people with lactose intolerance. Soy milk can be made with lamtoro gung substitution because the nutritional content of lamtoro gung is close to soybeans. This research aimed to determine the effect of soybean/lamtoro gung proportion on the characteristics of soy milk. This research was conducted from May until July 2022. The experimental study used a randomized block design with the treatment were soybean (K) with lamtoro gung (L) proportion S1 (K 100%: L 0%), S2 (K 95%: L 5%), S3 (K 90%: L 10%), S4 (K 85%: L 15%), S5 (K 80: L 20%), S6 (K 75%: L25), S7 (K 70%: L 30%) S8 (K 65%: L 35%), and S9 (K 60%: L 40%). The data obtained were then analyzed using analysis of variance and further test BNJ 5%, the organoleptic test used Friedman test, and determine the best treatment used effectiveness index. The results showed a significant effect of soybean with lamtoro gung proportion on protein content, vitamin C content, vitamin A content, pH...