Soy Milk

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  • 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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