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1 - 3 of 3 for ""soy milk""
Evaluation of Response Surface Methodology to Predict Optimum Growth Conditions for Lactobacillus plantarum A7 (KC 355240) in Probiotic Soy Milk Containing Essential Oil of Cuminum cyminum
Background: A new product from soy milk which is a combination of probiotics and essential oils can be regarded as a functional food with new added health benefit. Objectives: This study aimed to evaluation of the results of response surface methodology (RSM) in prediction of the optimum growth condition of Lactobacillus plantarum A7 (KC 355240) (LA7) cultured in soy milk enriched with different concentrations of essential oil of Cuminum cyminum in comparison with the classical growth curve monitoring method. Methods: Bacterial growth was investigated in the samples of probiotic soy milk containing three concentration levels (0.01% 0.02% and 0.03% (v/v)) of the essential oil of C. cyminum. The experiments were repeated three times. Concentration of C. cyminum essential oil and the fermentation time were considered as factors and experiments were conducted based on a small composite design of response surface methodology. Results: According to the tests carried out the optimum conditions were determined as the concentration of 0.02% (v/v) essential oil and 9 hours of fermentation. Conclusions: These results were in accordance with the outcomes of classical growth curve monitoring method. There are several patents that have recently shown a diverse mix of soy milk in functional foods. Results of this study can be used in the preparation of functional products enriched with medicinal plants.
Studies on Physico-chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk)
Background: Dahi (curd) is one of the most popular fermented milk product which is known for its unique flavor solid characteristics and high nutritive and therapeutic values. Despite India being one of the largest producer of milk milk and milk-based products are out of reach of several Indian population subsets due to the high cost. Currently in order to cut the product cost different kinds of milk replacers are applied to make milk and milk derived products. Being a rich source of protein soy has become an attractive replacer for milk and milk derived products. Methods: The study was carried out to evaluate the feasibility of soymilk supplementation with toned milk for the production of nutritious dahi and as a substitute for cattle milk. Soy milk was extracted from dry pre-blanched seeds soaked for 3 hour followed by grinding with hot water (1:8 ratios). The curd was prepared from 5 different proportion of soy and toned milk: T1 (100% soy milk) T2 (70% toned milk: 30% soy milk) T3 milk (50% toned milk: 50% soymilk) T4 (40% toned milk: 60% soymilk) and T5 (100% toned milk) using mother dairy curd as an inoculum. Results: These curd samples were evaluated for organoleptic properties (color flavor body and texture) as well as physico-chemical (protein fat ash content total solids and total soluble solid moisture content colorimetric and rheological behavior). Overall organoleptic acceptability of these soy blended dahi formulations T1 T2 T3 T4 and T5 was found to be 5.87 6.71 6.64 6.59 and 7.0 respectively. Conclusion: The results of present study indicate that 30% replacement of cattle milk with soy milk could be the most feasible option to ensure the high availability of milk to poor population without affecting the palatability and nutritional quality of curd. It was also observed that soy milk substituted with curd was cheaper and can be afforded by population with lower income.
Micronutrient Fortification in Foods and Soy Milk, a Plant-based Milk Substitute as a Candidate Vehicle
Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition hidden hunger and for improvement of public health and nutritional status. Choice of a cost-effective widely consumed compatible and stable candidate vehicle is essential for successful fortification. Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk a plant-based milk substitute as a candidate vehicle for fortification. Methods: Literature mining was done in food research journals Pubmed Scopus to collect adopted fortification strategies and preferred vehicles for fortification. Results: Soy milk is a popular health beverage globally consumed and preferred amongst lactovegetarians and especially those with bovine milk allergy and lactose intolerance. This plantbased milk alternative is enriched in polyunsaturated fatty acids phytoestrogens and isoflavones along with different macro- and micronutrients. As a candidate vehicle soy milk offers the advantage of incorporating a wide range of fortificants is widely consumed stable and is compatible with fortificants. Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles socio-economic ethical and political barriers as well as legislative issues. Public-private multi-stake holder and global partnerships boosting of small-scale food industries and developing tie-ups with large scale industries as well as promoting public awareness regarding the need for fortification are other necessary requisites.