Please use this identifier to cite or link to this item: http://hdl.handle.net/10266/4722
Title: Novel Method for Soymilk Production & its Nutritional Survey
Other Titles: Enzymes assisted soymilk production and its nutritional survey
Authors: Bedi, Simran
Supervisor: Rani, Jyoti
Kiran, Ravi
Keywords: Novel processing;Soybean;Soymilk;Enzyme assisted soymilk extraction;Cellulase & Pectinase
Issue Date: 21-Aug-2017
Publisher: Thapar University, Patiala
Citation: N.A
Series/Report no.: M.Tech;
Abstract: Standardization of mechanical soymilk extraction method vs enzyme assisted soymilk extraction (cellulase of Trichoderma viride source and pectinase enzyme of source Rhizopus spp. of Hi-Media at varied concentration, temperature and time combinations) method were studied. Majorly, the effect of soaking time of soybean seeds and boiling methods variation on the milk yield as well on the quality was focused. Two of the methods compared in the study, resulted in exactly double milk yield from enzyme assisted soymilk extraction method (cellulase enzyme was found substantial effective in milk extraction to that milk extraction from pectinase enzyme) to the mechanical soymilk extraction method. Observations for different quality tests for the cellulase enzyme assisted soymilk were pH (6.75), proteins (56mg/ml), fat (12mg/ml), carbohydrates (5.9mg/ml), Solid not fat (SNF:2.1mg/ml), acidity (0.35%), non-reducing sugars (20mg/ml), flavonoids (640mg/ml) and total soluble sugars (5.5%) while for pectinase assisted soymilk observed with pH (6.82), proteins (45mg/ml), fat (13mg/ml), carbohydrates (6.2mg/ml), Solid not fat (SNF:3.1mg/ml), acidity (0.30%), nonreducing sugars (7mg/ml), flavonoids (610mg/ml) and total soluble sugars (5.0 %) and at last the mechanical extracted soymilk had pH (7.2), proteins (26mg/ml), fat (14.2mg/ml), carbohydrates (4.9mg/ml), Solid not fat (SNF:5.2mg/ml), acidity (0.36%), non-reducing sugars (10mg/ml), flavonoids (590mg/ml) and total soluble sugars (6%). From the quality analysis, the cellulase enzyme can be a boon to the soymilk production with higher percentage of proteins, flavonoids with decreased fat, carbohydrates, SNF, acidity, total solids and pH. Beside good nutrition, the enzyme assisted extracted soymilk showed higher sensory score in taste, colour, texture, and flavor on a 9-point hedonic scale to that of mechanical soymilk extraction method (the mean score of overall acceptance of each of formulation from mechanical method (5.80), pectinase (4.87) and cellulase (7.47) showed the significant difference within and between the groups with the F value of 45.793 along with homogeneity of variance with a significant value of 0.557) and also cellulase enzyme assisted soymilk extraction method has shown the significant results within and in between the groups with the LSD value at 5 per cent were protein (0.9), fat(0.2), carbohydrates (0.1), acidity (0.1), flavonoids (0.2), non reducing sugars (0.3) and SNF (0.3) where as mechanical and pectinase enzyme assisted soymilk extraction method has shown non-significant results and also cellulase assisted soymilk extraction method has shown significant positive correlation within and between the quality factors where as the mechanical has shown non-significant correlation within and between the quality factors. Thus, enzyme assisted extraction method which has shown the positive results can be considered as a novel processing method for soymilk extraction with enriched nutritional quality, double milk yield and less of by product (OKARA). As a whole de-hulled soybean can be completely converted to milk. A health survey on soymilk consumption has been done simultaneously along with laboratory production to find out whether people like or prefer soymilk over the lacteal milk or not at all in Jalandhar area. Various key points studied include to find individual consumption of soymilk in percentage to study the awareness about soymilk and the factors which has to be inherent part of marketing of soymilk. The survey was conducted in Jalandhar city and in Thapar University, Patiala. We found that people are very much aware and prefer soymilk as compare to other milk and we also found that age group (23-30) years, income range of (10-50 thousand) and both the genders prefer soymilk. These factors could be targeted in future to increase the sale of soymilk and also came to know about different factor to be kept in mind and need improve to increase the marketing of soymilk.
Description: M.Tech Biotechnology Thesis
URI: http://hdl.handle.net/10266/4722
ISSN: N.A
Appears in Collections:Masters Theses@DBT

Files in This Item:
File Description SizeFormat 
4722.pdf2.46 MBAdobe PDFThumbnail
View/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.