Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).
ABSTRACT
Soymilk prepared from 12 hours
steeped and 72 hours sprouted soybeans was stabilized with different levels
(1%, 2%, 3%) of modified starches from yellow root cassava, Irish potato and
yam. -Physico-chemical properties of stabilized soymilk were evaluated on two
days intervals using standard methods. Proximate compositions of the samples
were evaluated using standard methods. Sensory attributes were also evaluated
using 20 judges on a 9-point Hedonic scale. Soymilk stabilized with gelatinized
yam starch at 1%, 2% and 3% all sediment within 4 weeks. The sample
stabilized with gelatinized potato starch at 1% sediment within 4 week.
Samples with 2% gelatinized potato starch sediment within 6 weeks and the
sample stabilized with 3% gelatinized potato starch sediment within 8 weeks.
Soymilk stabilized with gelatinized cassava starch at 1%, 2% sediment after
10 weeks of storage. The Soymilk was best stabilized with gelatinized cassava
starch at 3% which lasted for 12 weeks without any sedimentation observed. The
result from proximate composition showed protein content ranged from 3.40 to
6.3 5%, fat 2.60 to 3.60%, ash ranged from 0.30 to 0.45%, moisture content
ranged from 87.53 to 91..80%, dry matter ranged from 10.57 to 12.41%, pH ranged
from 4.00 to 4.78 while viscosity ranged from 4.37 to 13.67cp and 1.77 to 13.00
cp for the day 0 and after 2 days respectively. The results revealed
significant improvement of these attributes with addition of starch. Sensory
evaluation showed that the control sample was accepted more by the panelists in
all the sensory attributes evaluated. However, all the blends produced
acceptable soymilk in terms of overall acceptability.
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ISAAC, M (2021). Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/development-and-stabilization-of-soymilk-from-sprouted-soybean-with-modified-starch-from-yellow-cassava-manihot-esculenta-irish-potatoe-solanum-tubrosum-and-yam-dioscorea-cayenesis-7-2
MFON, ISAAC. "Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis)." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/development-and-stabilization-of-soymilk-from-sprouted-soybean-with-modified-starch-from-yellow-cassava-manihot-esculenta-irish-potatoe-solanum-tubrosum-and-yam-dioscorea-cayenesis-7-2. Accessed 25 Nov. 2024.
MFON, ISAAC. "Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/development-and-stabilization-of-soymilk-from-sprouted-soybean-with-modified-starch-from-yellow-cassava-manihot-esculenta-irish-potatoe-solanum-tubrosum-and-yam-dioscorea-cayenesis-7-2 >.
MFON, ISAAC. "Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis)." Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/development-and-stabilization-of-soymilk-from-sprouted-soybean-with-modified-starch-from-yellow-cassava-manihot-esculenta-irish-potatoe-solanum-tubrosum-and-yam-dioscorea-cayenesis-7-2