Fruit-Flavored Soybean Milk

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Soybean milk is usually produced in its natural flavor. Consequently, its appeal to consumers is limited. A technique to add flavor, especially fruit flavors, has been devised to provide greater varieties of soybean milk, and more nutritional value for consumers. The goal is to attract additional young and aged people to drink more soybean milk which has high protein, vitamin C, calcium, and a healthy substance known as isoflavone, which acts like estrogen hormones that reduce the risk of cancer, heart disease and calcium-deficiency in aged women following menopause.
Generally, soybean milk has a natural beany flavor, which is not popular among some consumers. Milk manufacturers have therefore started to add various flavors by blending it with passion fruit, guava ( Fig. 1), or lime juice. Soybean milk is high in protein, and tends to become silted when acid fruit juice is blended. The silting depends on the level of acidity in each type of fruit. Usually, the protein in soybean milk will silt at pH 4.5 (isoelectric point). If blended with fruit juice, it becomes more silty. However, a proteolytic enzyme can be employed to slow down the silting and stabilize the protein.

Authors: 
Department of Agriculture, Thailand
Publisher: 
Food and Fertilizer Technology Center (FFTC)
Year: 
2005