- Soy milk
is actually made from soybeans, a type of vegetable. It has been
used for centuries by the Chinese and Japanese people in making
their staple food which is the tofu.
- Soy milk
(also called soya milk, soymilk, soybean milk, or soy juice,
although some do not believe soy to be a milk) and sometimes
referred to as soy drink/beverage is a beverage made from soybeans.
- Plain soy
milk is unsweetened, although some soy milk products are sweetened.
Salted soy milk is prevalent in China.
- Soy milk
has about the same amount of protein (though not the same amino acid
profile) as cow's milk. Natural soy milk contains little digestible
calcium as it is bound to the bean's pulp, which is insoluble in
humans. Soy products contain sucrose as the basic disaccharide,
which breaks down into glucose and fructose.
- Soy milk
is also used in making soy yogurt, soy cream, soy kefir and soy
based cheese analogues.
- Soymilk is
available as a plain, unflavored beverage or in a variety of flavors
including chocolate, vanilla, carob and almond. With the growing
interest in lower-fat products, a number of "lite" soymilks, with
reduced fat content, are appearing on the market.
- Soy or
soy/coconut milks were rated on the bases of over-all acceptability
and preference, considering color, flavor and viscosity.
- Soymilks
produced with a hot (170'F) grind and flavored with 5% sucrose were
rated as "liked" by 107 out of 221 sixth grade children, an
acceptance rate of about 4&%.
- All
soymilk or soy-coconut mixtures have proved to be very stable on
storage. Since they are sterilized, there is no problem with
bacterial spoilage. However, there would be a possibility of
instability of fats resulting in rancidity. Soy and soy/coconut
milks stored for over a year have shown no flavor reversion or
rancidity based on taste tests.
- Soy-corn
milk was produced from 75% soybean and 25% maize. Milk samples were
analyzed for protein, moisture, ash, fiber and fat contents,
microbiological assays and sensory attributes.
-
Fortification of soymilk with corn did not produce any significant
changes in the microbial count and profiles of soy-corn milk.
However, adding maize to soybean for the production of soy-corn milk
significantly (P<0.05) improved its taste, aroma, consistency and
overall acceptability when compared with soymilk.
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