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Relevant bibliographies by topics / Soymilk – Quality control

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Journal articles
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Academic literature on the topic 'Soymilk – Quality control'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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Journal articles on the topic "Soymilk – Quality control"

1

O. Omale, Moses. "MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK SOLD IN KOGI STATE." International Journal of Advanced Research 9, no. 5 (2021): 539–43. http://dx.doi.org/10.21474/ijar01/12871.

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There is a growing public health concern about the increase of do-it-yourself soymilk commonly found in every part of our society. The purpose of the present research was to examine the microbiological implications of the soymilk sold in the Kogi state of Nigeria. Samples were collected from vendors in different locations. The analysis was conducted on the samples using established standard procedures. The result found certain microorganisms such as micrococcus spp, Lactobacillus spp, streptococcus spp, enterobacterspp,Klebsiella spp, and other fungi which comprises Aspergillus sppand Saccharo

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Navicha, Willard, Yufei Hua, Kingsley George Masamba, Xiangzhen Kong, and Caimeng Zhang. "Effect of soybean roasting on soymilk sensory properties." British Food Journal 120, no. 12 (2018): 2832–42. http://dx.doi.org/10.1108/bfj-11-2017-0646.

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PurposeThe purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans.Design/methodology/approachIn total, 12 purposively selected post graduate students majoring in Food Science conducted descriptive sensory analysis after being trained for 18 h in sensory analysis, while 75 untrained students conducted consumer acceptability test of soymilk prepared by roasting soybeans at a temperature of 110°C for 20, 40, 60, 80 and 100 min and at 120°C for 20 min.FindingsResults have revealed that roasting

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Shrestha, Suman Lal, and Ram Shovit Yadav. "Preparation and Quality Evaluation of Soy Corn Yoghurt." Himalayan Journal of Science and Technology 2 (December 1, 2018): 102–7. http://dx.doi.org/10.3126/hijost.v2i0.25853.

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Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate

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PRAMITASARI, DIKA, R. BASKORO KATRI ANANDHITO, and GUSTI FAUZA. "The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity." Biofarmasi Journal of Natural Product Biochemistry 9, no. 1 (2011): 17–25. http://dx.doi.org/10.13057/biofar/f090104.

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Pramitasari D, Anandhito RBK, Fauza G. 2011. The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity. Biofarmasi 9: 17-25. Soybean has better nutritional contents than other legumes. Soybean is appropriate to produce soymilk due to the protein contents which similar to cow milk. However, soymilk has an unpleasant beany flavor taste which less favored by consumers. This study aimed to determine the effect of ginger extract adding on soy milk powder which produced by a spray dryer method regarding to c

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Muntafiah, Alfi, Sunarti ., and Nurliyani . "POTENSI ANTIHIPERGLIKEMIA KEFIR BERBASIS SUSU KAMBING DAN KEDELAI PADA TIKUS MODEL DM TIPE 2." Mandala Of Health 8, no. 1 (2017): 612. http://dx.doi.org/10.20884/1.mandala.2017.8.1.349.

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Diabetes mellitus is a metabolic disease characterized by chronic hyperglycemia. This high levels of blood glucose can lead both macro and microvascular complications. In addition to a great social impact, DM complications also determine age and quality of life of the patient. In order to prevent such complications, this research used nonpharmacological intervention with diet therapy, goat’s milk and soymilk based kefir, to restore blood glucose levels within normal range. The objective of this study was to determine the effect of goat’s milk and soy milk-based kefir on blood glucose levels ra

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Tseng, Yu Chang, Hou Chia Tseng, and Yih Ming Weng. "Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale." Advanced Materials Research 726-731 (August 2013): 2908–16. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.2908.

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Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%)

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Silva, Mariah Benine Ramos, Heloisa Gabriel Falcão, Louise Emy Kurozawa, Sandra Helena Prudencio, Adriano Costa de Camargo та Elza Iouko Ida. "Ultransound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk". Journal of Food Bioactives 6 (30 червня 2019). http://dx.doi.org/10.31665/jfb.2019.5189.

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Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to t

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Silva, Mariah Benine Ramos, Heloisa Gabriel Falcão, Louise Emy Kurozawa та ін. "Ultrasound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk". Journal of Food Bioactives 6 (30 червня 2019). http://dx.doi.org/10.31665/jfb.2019.6191.

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Soymilk is consumed as such or used in the preparation of tofu, fermented soymilk, and soy yogurt, among others. In this study, hemicellulase-assisted extraction (HAE) and ultrasound-assisted extraction (UAE) were used during soymilk manufacturing. The activity of endogenous β-glicosidases was increased 1.3 and 1.5-fold in soymilk produced upon HAE and UAE, respectively. Likewise, the concentration of isoflavones in the aglycone form increased 1.7 and 2.4 times in samples subjected to HAE and UAE, respectively. UAE, but not HAE, rendered an equimolar conversion from conjugated isoflavones to t

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9

Agbaka, Johnpaul I., Charles N. Ishiwu, and Ajibola N. Ibrahim. "Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk." Asian Food Science Journal, June 1, 2020, 21–31. http://dx.doi.org/10.9734/afsj/2020/v15i430158.

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Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016 Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap wat

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Obiora, C. U., E. C. Igwe, E. C. Udeagha, S. N. Orjiakor, and C. S. Anarado. "Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch." European Journal of Nutrition & Food Safety, October 25, 2020, 54–67. http://dx.doi.org/10.9734/ejnfs/2020/v12i1030302.

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This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h an

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Dissertations / Theses on the topic "Soymilk – Quality control"

1

Makhari, Ntuwiseni. "The optimisation of processing parameters for the laboratory scale production of soymilk." 2013. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000197.

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M. Tech. Food Technology.<br>Aims to develop a standardised procedure for the production of soymilk that could be used to evaluate the food technological potential of the 30 different locally grown soybean cultivars. Such a procedure should have standardised soaking and cooking times and temperatures that could ensure the inactivation of lipoxygenase enzymes and other anti-nutritional factors that negatively affect the flavour or nutritional quality of the soymilk. A filtration technique would be needed to quantitatively and reproducibly separate the soymilk and okara fractions. The soymilk

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