Formulation and evaluation of phytomilk from soybean (Glycine max L) as an alternative to dairy milk

Abstract

Phytomilk made from soybean was prepared in distilled water and in 4% aqueous gum Arabic solution. The two products, as well as peak milk (standard dairy milk product) were analyzed for their physical and chemical characteristics and compared. Taste enhancement with sweeteners, Vanilla and Banana flavours were tested. The shelf life of the product with, and without the addition of ascorbic acid and selenium salt were also tested. Relative viscosity and emulsion stability were higher in samples that contained gum Arabic solution, than in those made with distilled water only. The gum Arabic preparation also has higher levels of free reducing sugars, soluble peptides, total lipids, and amino acids. Result of the sensory evaluation of the samples; indicated that the preparation containing banana flavour appeared to be most acceptable to the panelist compared to that containing vanilla flavour and that without any flavour. Addition of ascorbic acid (0.05%) or selenium (0.01%) to the pasteurized sample significantly reduced the rate of change in pH irrespective of storage condition, whether ambient or at 4^oC