EXTRACTION OF SOYA MILK FROM DIFFERENT VARIETIES OF SOYA BEANS AND COMPARATIVE STUDY FOR BETTER NUTRITION WITH BUFFALO MILK

Abstract

Soy foods have high plant protein content and contain polyphenol components, such as isoflavones. Different varieties of soya bean (Rawal 1, NARC 2, Ajmeri. William 82. Line 1 (SA-7260) and Line 2 (PSC-60) were compared and analyzed their nutritional and sensory characteristics. The better selected (William 82) variety of soya beans is compared with the buffalo milk, its nutritional values, taste and other parameters. This study examined the result of storage temperature on the shell-life of soya milk keep at 4 º C. The use of soybean for the assembly of soy milk was studied. Soy milk was extracted from whole and dehulled seeds. All soy milk samples were analyzed for proximate composition (moisture%, ash%, total solids, fat) and therefore the organoleptic tests (color, appearance, texture, taste, flavor and overall acceptability) of the soy milk samples were evaluated to work out the shelf-stability of the merchandise throughout refrigeration and temperature storage. Proximate analysis of soymilk and buffalo milk showed that there was little difference between soymilk and buffalo milk as showed in tables maximum nutritional values as protein, fat, milk yield and carbohydrates 4.81, 2.09, 93 and 6.28% respectively for soymilk and for buffalo milk maximum nutritional values as protein, fat, milk yield and carbohydrates 4.36- 4.78, 6.4, 94 and 5.26% respectively. The study was designed to examine the effect of temperature on the shell-life of soymilk stored at 4 º C. It also aimed at developing shelf stable soya milk.