Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظیفیة ودرجه التقبل لمثلج لبن فول الصویا المدعم بالکیوى او الباباظ

Functional characterization of milk componwnt soy isolate blends

Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk.

Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be produc...

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk.

Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a p...

Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soy Flour

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...