This is a complete project materials on Production Of Flavored Soymilk With Coconut, Vanilla And Strawberry. It can be downloaded from chapter one to five
CHAPTER ONE
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1.0 Introduction
Soymilk, sometimes referred to as soya milk or soy drink is a liquid made from grinding and boiling soybeans with water. This milky beverage has a similar nutritional content to cow`s milk. Its creamy texture, high nutritional value and animal free ingredients have made soymilk popular around the world. This milk can be made from either whole beans or soy flour (dried and ground soybeans). The taste of soymilk differs from that of cow`s milk and from manufacturer to manufacturer (USDA, 2008).
Soymilk is a plant milk produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soymilk is a stable emulsion of oil, water and protein. Sweet and salty soymilk are both traditional Chinese breakfast foods served either hot or cold, usually accompanied by breads like mantou (steamed rolls).
Soymilk is also used in making soy yoghurt, soy cream, soy kefir and soy based cheese and logues. Soymilk is an excellent source of high quality protein and B-vitamins, it is not a rich source of calcium. It naturally contains isoflavones, plant chemicals that help lower bad cholesterol if taken as part of a heart healthy eating plan.
It provide all essential amino acids in sufficient quantities, these essential amino acids cannot be produced in the body but must be taken in through food. It does not contain any lactose which is the milk sugar found in diary milk. The total level of sugar is similar, and can also help maintain strong and healthy bones, they are also source of high quality protein equivalent to meat, dairy and egg protein.
Soymilk contains little digestible calcium because it is bound to the beans pulp, which is indigestible by humans. Soy products contain sucrose as the basic disaccharide which breaks down into glucose and fructose. Since soy does not contain gelatos, a product of lactose breaks down (USDA, 2013).
Soymilk which is made by soaking, grinding and boiling soybeans with water is a very nutritious drink. It is naturally high in essential fatty acids, proteins, fibre, vitamins and minerals. These nutrients provide energy and keep your body functioning at its optimum level. Below are some important health benefits you can acquire from drinking soymilk:
- Improve liquid profile: The most important attributes of soymilk is its ability to improve your blood liquid profile. Unlike dairy milk which is high in saturated fat and choslesterol, soymilk fat is mostly unsaturated with zero cholesterol. The monounsaturated and polyunsaturated fatty acids in soy can inhibit the transport of cholesterol into your blood stream.
Studies have shown that regular intake of soy can significantly low your blood concentration of triglyceride and low density Lipoproteins (LDL) and raise the level of high density Lipoproteins (HDL). This combined effect makes soymilk an ideal drink if you have high cholesterol or a family history or coronary heart disease.
- Strengthen Blood Vessel Integrity: The omega-3 and omega-6 fatty acids as well as the powerful phyto-antioxidants in soy can effectively protect your blood vessels from the powerful lesions and haemorrhage. These compounds bind to the blood vessel lining and defend your lining cells from free radical attacks and cholesterol deposits. The binding of these nutrients also improve the fluidity and flexibility of your blood vessels so that they are much more resilient to blood pressure changes.
- Promote Weight Loss: Soymilk is naturally lower in sugar content than regular milk. Cow`s milk has about 12 grams of sugar per cup as opposed to only 7 grams in soymilk. This is why a cup of whole soymilk has only 80 calories which is the equivalent of slam milk. In addition, the monounsaturated fatty acids in soymilk can inhibit your intestinal absorption of fat, which is another great advantage for weight loss. Drinking soymilk also gives you an extra dose of fibre, keeping your feeling fuller for longer time.
- Prevents prostate cancer: Soymilk is a rich source of testosterone in men. Reduced testosterone levels can significantly cut the risk of prostate cancer. Studies have shown that men who eat a soy rich diet are less likely to develop prostrate hypertrophy or prostate cancer.
- Prevent Postmenopausal Syndromes: During menopause, a woman`s natural production of estrogens drops to a minimum. The sudden reduction of estrogens creates a number of health problems for postmenopausal women. Postmenopausal women have higher risk of heart diseases, diabetes and obesity. They are also more vulnerable to depression, mood swings, insomnia and other psychological disorders. The phytoestrogen in soy is an effective estrogens replacement. Regular intake of soy is a great way to prevent and alleviate these postmenopausal syndromes.
- Prevent Osteoporosis: Osteoporosis is another age and hormone related disease. The phytoesrogen in soy can help accelerate calcium absorption by your body and prevent the loss of bone mass. For the maximum benefit, make sure to buy the soymilk that is fortified with extra calcium and vitamin D (USNIH, 2013).
Soymilk can be made from whole soya beans or full fat soy flour. The dry beans are soaked water overnight or for a minimum of 3 hours or more, depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water, to give the desired solids content to the final product.
The ratio of water to beans on a weighing basis should be about 10:1. The resulting slurry or puree is brought to a boil in order to improve its flavour and to sterilize the product. Heating at or near the boiling point is continued for a period of 15 – 20 mins., followed by the removal of an insoluble residue (soy pulp fibre or okra) by filtration.
Bringing filtered soymilk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in colour and approximately the same consistency as cow`s milk. It is necessary to heat all soy beans protein products to destroy the activity of protease inhibitors naturally present in the raw soy beans (BEN, 2003).
Using soybeans to make milk instead of raising cows may be ecologically advantageous, because the amount of soy that could be grown using the same amount of land would feed more people than if used to raise cows (SANA, 2008).
Furthermore,the production of soymilk will help reduceunemployment, encourages farmers in the society to produce/plant more soy beans because it is readily accepted. In some areas around the world, it will enhances the acceptability of a new variety of soymilk in a flavoured form. And for some that do not plant or harvest soy beans; it will encourage the import and export of soy beans.
1.1 Aim and Objectives
To produce flavoured soymilk.
To produce soymilk flavoured with coconut, vanilla and strawberry
To carry out sensory evaluation of the three flavoured milk.
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