The cholesterol-lowering efficacy of plant stanol ester (STAEST) added to fat- or milk-based products is well documented. However, their efficacy when added to nondairy liquid drinks is less certain. Therefore, we have investigated the cholesterol-lowering efficacy of STAEST added to a soymilk-based minidrink in the hypercholesterolemic subjects. In a randomized, double-blind, placebo-controlle...

Soy-based foods are rich in high quality proteins, essential amino acids, minerals, vitamins etc. thus they provide a range of health benefits. In this study, growth and α-galactosidase activity of bifidobacteria (Bifidobacterium lactis Bb-12, B. longum Bb-46, B. bifidum B3.2, B. bifidum B7.1 and B. breve B9.14) were investigated. All tested bifidobacteria strains showed αgalactosidase activity...

Soybeans are a good source of protein and functional nutrition for humans used in the production many foods, such as soymilk tofu, which popular Asia. Soymilk is beverage with milky appearance produced by grinding soybeans water; this raw then filtered heated. can be to produce gelatinous food, process that generally involves coagulating, forming, pressing soymilk. Tofu also ingredients, isofla...

Appreciated for its exotic flavor and considered a nutrient-rich food, Brazil nut is composed mostly of unsaturated fatty acids and high biological value proteins. The aim of this study was to evaluate the profile of amino acids in Brazil nut powdered milk using an HPLC system. The Brazil nut powdered milk was featured and the aminoacid profile was evaluated. The amino acids values of glutamic ...

The coagulation of β-conglycinin (7S), glycinin (11S) and isoflavones induced by calcium chloride was investigated. Approximately 92.6% of the soymilk proteins were coagulated into the soymilk pellet fraction (SPF) after the addition of 5 mM calcium chloride. SDS-PAGE and two-dimensional electrophoresis analysis indicated that most of the 7S (α', α and β), 11S acidic (A1a, A1b, A2, A3 and A4) a...

It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve the equivalent level in cow’s milk (1.2 mg/g) causes instability soymilk. In order produce acceptable calcium-enriched with great stability, three different kinds chelating agents were added, namely tripotassium citrate (TPC), trisodium (TSC), and sodium hexametaphosphate (SHMP). this study, addit...

Soymilk is one of the plant-based milk products containing great nutritional content and has an unpleasant beany flavour low calcium content. In this study, different grinding methods salts fortification were applied to improve flavour, content, stability soymilk upon addition. According results, preparing using anaerobic method significantly reduced lipid oxidation (0.4781 meq peroxide/kg) inc...

Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower synere...

This study evaluated the effect of adding ginger flour on storage stability soymilk. Fresh rhizome was processed to by oven drying (OD), sun (SD) and ambient (AD).The were incorporated into soymilk at 1 g 2 levels, respectively obtain spiced soymilk, which stored for 21 days. The chemical composition microbiological load determined. pH ranged from 6.6 4.7. values decreased as time progressed. T...