DEVELOPMENT OF FLAVOURED SOYMILK FROM HARIT SOYA AND ITS WASTE UTILIZATION
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Date
2021-11
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Journal ISSN
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Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled, “Development of flavoured soymilk from Harit
soya and its waste utilization” was carried out during the year 2019-2021 in the Department
of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry,
Nauni, Solan (HP). Harit soya seeds are rich source of protein (37.77 %), total chlorophyll
(14.73 mg/100 g), fibre (8.52 %) and antioxidant activity (45.58 %) whereas, minerals
(4.88 %), total phenols (4.35 mg GAE/g) and ascorbic acid (5.33 mg/100 g) are present in
good amounts. The concentration of 10.00 per cent sugar was found to be best to sweeten
soymilk. Sweetened soymilk was found to contain considerable amount of protein (3.66 %),
antioxidants (17.28 %) and total phenols (22.87 mg GAE/g). To produce flavoured soymilk,
cinnamon, cardamom, ginger and cocoa powder can be used at 0.60, 0.80, 0.40 and 0.60 per
cent, respectively. The fruit pulp (mango, banana and guava) can be blended at 15 per cent
level with sweetened soymilk to develop fruit flavoured milk. An increase in functional
properties such as total phenols and antioxidant activity of soymilk was observed by the
addition of flavouring agents. The flavoured soymilk can be stored safely for a period of 60
days in glass bottles under refrigerated condition with minimum changes in quality. The
residue left after the extraction of soymilk i.e. okara (wet) as well as okara flour were noted to
be excellent source of protein (6.12 and 34.08 %), fibre (0.60 and 3.35 %), calcium (157.60
and 875.60 ppm), phosphorus (125.88 and 699.34 ppm), potassium (222.80 and 1237.80 ppm)
and magnesium (128.75 and 715.26 ppm) besides other nutrients. Potato tikki can be
supplemented with wet okara up to 40 per cent while okara flour can be utilized to replace
cereal flour (whole wheat and rice flour) up to 25 per cent for preparation of pancake (chilla).
The incorporation of wet and dried okara was seen to enhance the nutritional properties of
these products with respect to protein, fibre and minerals. Therefore, the present study
concluded that Harit soya seeds which otherwise have not yet been utilized for processing
into different products has great potential for conversion into soymilk. Further okara
(soy residue) can be successfully incorporated for the production of value added snacks such
as tikki and pancakes of enhanced nutrition and at a remunerative cost.