Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics

2014 ◽  
Vol 39 (6) ◽  
pp. 574-582 ◽  
Author(s):  
Nazanin Fatemeh Rahmati ◽  
Mostafa Mazaheri Tehrani
Keyword(s):  
Sensory Characteristics ◽  
Soy Milk

Study on Change in Ripening of Cheddar-Type Cheese with Application of Biomaterials - Cowmilk and Soymilk Blends from Different Starters

2012 ◽  
Vol 578 ◽  
pp. 137-141
Author(s):  
Li Li ◽  
Xu Yan Zong ◽  
Zhen Nai Yang ◽  
Li Zhang
Keyword(s):  
Significant Influence ◽  
Soy Protein ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Soy Milk ◽  
Chinese Consumers

In this paper, the application of biomaterials soy protein and experiment starters effected the composition, proteolysis, and sensory properties of Cheddar-type cheese. The result showed the addition of soy protein increased the content of protein, decreased the content of fat, Experiment starters reached the similar proteolysis capability to commercial starters, and had significant influence on sensory characteristics of the adding soy milk cheese. Adding soy milk cheese used experiment starters had been successfully produced, and got the highest protein hydrolyze and sensory scores to Chinese consumers.

scholarly journals Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

2017 ◽  
Vol 26 (3) ◽  
pp. 749-757 ◽  
Author(s):  
Reza Mohammadi ◽  
Mojtaba Yousefi ◽  
Zahra Sarlak ◽  
Nagendra Prasad Shah ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Cow Milk ◽  
Soy Milk ◽  
Commercial Culture

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

Soy milk and avocado juice: what is the best to reduce cholesterol among obesity children?

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Rizki Agustin Purwaningtyas ◽  
Kustiningsih Kustiningsih
Keyword(s):  
Physical Activity ◽  
Cholesterol Level ◽  
Male Student ◽  
Control Group ◽  
P Value ◽  
Soy Milk ◽  
High Cholesterol ◽  
Central Java ◽  
Equivalent Control ◽  
Central Java Province

Children with obesity have high risk to have abnormal cholesterol rate. Obesity and high cholesterol rate can cause cardiovascular disease at a later time. Children have normal rate of cholesterol if the cholesterol rate in the blood is <170 mg/dL, the threshold category between 170-199 mg/dL, and high category is >200 mg/dL. Soy Milk and avocado juice are the ways of non pharmacological care that can be applied to reduce cholesterol rate. This study aims to compare Soy Milk and avocado juice giving toward cholesterol rate in children with obesity in State Elementary School 1 and 2 of Katerban, Central Java Province, Indonesia. The study used quasi experiment design with non-equivalent control group framework. Samples of the study were 30 children taken by use purposive sampling. Soy Milk and avocado juice effective to reduce cholesterol level in obesity children (p value=0,000, p<0,05), but neither soy milk and avocado juice there’re no one that more effective to decrease cholesterol level (p value=0,902, p>0,05). 60% of respondent were male student age 11 years (36,7%). Father education were high. Soya milk and avocado juice are able to reduce cholesterol rate. Parents must give attention to children’s dietary intake to reduce cholesterol and obesity, also motivate them to do physical activity.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

2020 ◽  
pp. 31-38
Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin
Keyword(s):  
Older Adults ◽  
Cerebrovascular Diseases ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Eating Patterns ◽  
Soy Milk ◽  
Geriatric Population ◽  
Dietary Preference ◽  
Chemical Evaluation ◽  
Nutritional Needs

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

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