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CHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF HOMEMADE SOY MILK
Abstract
The objective of this work was to evaluate the physical, chemical and rhelogical characteristics of vegetable milk of soybean (soymilk homemade prepared, and some types of soymilk purchased from Romanian supermarkets). Soymilk is an alternative to dairy products and it has long been a traditional drink in China, Japan and other parts of Asia. The soybean (Glycine max) is the most important bean in the world, providing a wide range of vegetable proteins. Soybean is an important source of many bioactive compounds, which are important for the health benefits conferred. Soymilk is a colloidal solution obtained in the form of water extract from swollen and ground soybeans. Soymilk is rich in protein, calcium and has no saturated fat. It is low in calories, being the perfect alternative for people with lactose intolerance. This kind of drink is especially used for vegetarian people, people with lactose intolerance, and those who hold religious fasting. The soymilk has been prepared from analyzed grains and then some chemical and physical characteristics of milk have been assessed. We investigated moisture and total dry content substance (TDC), total mineral content- ash content, macronutrients content (fat, protein and carbohydrates content) for soybeans and soymilk samples. For soymilk, we established total solid content (brix grade), pH, sensory evaluation, and some rheological characteristics.
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