Figure 1 - uploaded by Ravindra Kale
Content may be subject to copyright.
Source publication
In present investigation the efforts have been made to prepare orange juice fortified soya milk beverage. The
blends were prepared by using different proportions of orange juice and soya milk as 10:90, 20:80, and 30:70
up to 90:10. The different blends were homogenized and pasteurized at 8000 rpm for 2 min and 85°C for 10
minutes respectively. The...
Similar publications
This study aimed to use the Temporal Dominance of Sensations (TDS) in conjunction with consumer acceptance to identify the drivers of liking of orange juice and to verify the influence of the preservation method in the sensory profile of this product as well as their acceptability. Five brands of Brazilian orange juice (100% pure) subject to differ...
This study was carried out to formulate a drink " Pina soy " by blending different proportions of soybean milk and pineapple juice with the aim of firstly suppressing the " beany flavor " associated with soymilk. The blends were prepared using different proportions of pineapple juice and soya milk in the ratio 20/80, 40/60, 50/ 50, 60/40, 80/20 in...
Citations
... However, higher the whey protein content, the more undesirable was the taste of samples (Goudarzi et al., 2015). Orange juice fortified soy milk beverage was developed by Kale et al (2012). The blends were prepared by using different proportions of orange juice and soy milk as 10:90, 20:80, and 30:70 up to 90:10. ...
Functional food and beverage sector is one of the leading sectors in food processing industry. Development of fruit and vegetable based functional beverages using suitable raw material is a prerequisite for achieving this demand. The selection of fruit and vegetables for specific bioactive compound which has a functional role in human body and retaining that bioactive compound during processing and preservation is a challenge. Even though novel processing technologies help to retain the bioactive compounds to a large extent, the bioaccesability and bioavailability of these compounds is essential to obtain the functionality of the product. Addition of other compounds into beverages from plant foods, such as the use of millets and their extracts to improve the bioavailability of specific nutrients and/or to impart functionality is an interesting area of current research. Another promising way of adding functionality to fruit beverages is the use of probiotics. The strategies for developing probiotic fruit beverages include microencapsulation, addition of prebiotics, flavor masking, spray drying, stress adaptation of the probiotic cells etc. One added advantage of probioication is the de novo synthesis and biotransformation of bioactives during the process.
... The main factor which hampers utilization of soymilk is the "beany flavor" that results from lipoxygenase-catalyzed reaction of polyunsaturated lipids especially linoleic acid producing products such as aldehydes, ketones and alcohols (Rehman et al., 2007). These oxidation products are the main causes of undesirable objectionable flavor of soymilk and they are major hindrances on the acceptability of soymilk (Rehman et al., 2007;Kale et al., 2012). Other important demerits to the acceptability of soymilk are the astringency (throat catching factor) of soymilk which is related with flavor sensation. ...
Value addition efforts in respect of using soybean in various food applications are scarce in Ethiopia. The effect of processing methods was investigated on nutritional composition of improved soybean varieties for soymilk production. The experiment was carried out in a factorial design, improved soybean variety as the first factor (Didessa, Katta and Korme) and processing methods as a second factor of three levels (Illinois, Cornel and Traditional method), replicated three times. The Cornel processing method gave the highest ash content (0.32%) from Korme and the lowest (0.27%) from Didessa and Katta varieties. The highest (2.60%) crude protein content was recorded from Didessa and the lowest (2.13%) from Katta, using Cornel processing methods. The highest carbohydrate content (13.21%) was recorded from Didessa and the lowest (6.87%) from Korme. The highest (75.93 kcal/100 g) energy content was recorded from Didessa and the lowest (51.77 kcal/100 g) from Korme, by Cornell processing method. Generally, Cornel processing method was the best of the three processing methods for improved variety of soybean. From the three varieties of improved soybean, Didessa had higher nutritional composition and could be used in different food product development efforts and can contribute in addressing the food security problems of Ethiopia.
... Table I shows the production technology of last ten years with challenges and innovations in production technology with reported health benefit. Enhance hair growth Strengthen blood vessel integrity Improve immunity Kale et al., 2012 [54] Soybean, clean and de-hulled -Soaking in water(with 1%NaHCO3) -Wet grinding with hot water and volume make-up -Boiling for 15-20 min.-Filtration through Muslin Cloth -Residue (Okara) -Soymilk ...
Soy food has been consumed for more than a thousand years, but only in the last 15 years they have made way for Western cultures and diets. Soymilk is a cheap, decent protein source that does not contain lactose. It replaces bovine milk as well. Though, soy milk protein is less digestible and more anti-nutrient than milk protein, it resolves the lactose intolerance problem and acts as a vegan milk supply. Soy milk is typically divided into two categories: fermented and unfermented. In comparison with unfermented one, fermented soy milk is less favorable. But there are also some inconveniences, such as low stability, shorter shelf-life and anti-nutritional causes. Different technology should overcome all these disadvantages such as Ultra high temperature, Microwave processing, Ultra-high pressure homogenization, Pulsed electric field and High pressure processing. Besides both of these soy milk, bioactive compounds like isoflavones, genistein, daidzein, and glycitein can also be minimized by thermal processing. A brief description of the importance, production technology, nutritional properties and development concerns over the decade has been discussed in this article.
... with increase in storage period. A comparable range of pH value (3.9-5.6) was however recorded for varying blends of soy-enriched orange juice (Kale et al., 2012). The observed increase in pH value with the storage period in this study could be attributed to a decline in the level of acidity due to acid-sugar conversion as the storage period increased. ...
... The control sample had the lowest values (0.49-0.27%) throughout the storage period while the highest values varied between 0.65 to 0.38% among the fortified samples. The values presented in this study compared favourably with the range (0.64-0.064%) reported for soy-enriched orange juice (Kale et al., 2012). The report of Bhardwaj and Nandal (2014) shows a decrease in pH values of Kinnow mandarin juice blends. ...
Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.
... 2015). Rasa "beany" menimbulkan ketidaknyamanan rasa dari susu kedelai yang tidak disukai, sehingga perlu adanya komposisi lain seperti buah-buahan untuk menambahkan cita rasa yoghurt (Kale, et al., 2012;Grace, et al., 2019) serta dapat meningkatkan nilai gizi yang terkandung (Kumar, 2014). Pada saat ini terdapat banyak yoghurt kedelai yang dikombinasikan dengan berbagai rasa jus buah (Rostango, et al., 2007). ...
Yoghurt merupakan suatu produk susu fermentasi yang dapat dibuat dari bahan nabati tinggi protein salah satunya kedelai. Yoghurt susu kedelai memiliki kandungan gizi cukup tinggi yang sangat bermanfaat bagi tubuh. Dewasa ini, muncul inovasi baru dari perkembangan yoghurt kedelai salah satunya dengan penambahan variasi rasa dari buah-buahan, jagung, serta pemanis alami. Penambahan variasi rasa pada yoghurt kedelai bertujuan untuk menambahkan rasa manis serta lebih meningkatkan kandungan gizinya. Hal tersebut mengakibatkan terjadinya perubahan karakteristik sensorik yoghurt kedelai. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dari yoghurt kedelai dengan berbagai variasi rasa. Metode yang digunakan dalam penelitian ini adalah literature review. Hasil dari penelitian ini adalah penambahan komposisi lain berpengaruh terhadap warna, aroma, pH, dan sineresis yoghurt kedelai.
... For example, Davles (1987) carried a study to remove the off flavor by reducing lipoxygenase genetically to improve soybean products acceptability. Orange juice, pineapple and banana have also been used to improve the taste of soybean milk (Kale et al., 2012;Laswai et al., 2009). However, not much has been done on the use of essential oils for improving soybean flavor. ...
Essential oils are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. However, not much has been done on their use in soymilk. The aim of the study is to determine the compounds of five essential oils by GC-MS and their effect on fungal growth inhibition and sensory acceptability of soymilk. The components of the essential oils of five spices, namely citronella, basil, cinnamon, eucalyptus and mint were analysed by gas chromatography-mass spectrometry (GC-MS). The minimum inhibitory concentration (MIC) of the essential oils was tested on the fungus Aspergillus flavus 3.4408 on PDA (agar dilution method). Sensory evaluation of soymilk flavored with the essential oils of citronella, basil and mint at different concentrations was done by ten member panelists using a 9-point hedonic scale. The main compound for basil was eugenol 83.26%. Cinnamon contained cinnamaldehyde (97.3%). The main compounds in citronella (Cymbopogon nardus) were limonene (38.51%), citronellal (30.29%). Eucalyptus (Eucalyptus globulus) essential oil mainly contained eucalyptol/cineole (76.70%), and Mint (Mentha arvensis): Menthol 42.72%, Menthone 25.72%. The MICs of citronella, basil, cinnamon, eucalyptus and mint were 5-10 µl/ml, 0.5-1 µl/ml, ≤0.1 µl/ml, >>10 µl/ml and 10-20 µl/ml, respectively. Thus, cinnamon was the most effective in inhibiting fungal growth, while eucalyptus was the least effective. These essential oils improved the soymilk flavor. Mint was the most preferred flavor, followed by citronella and basil. Thus, essential oils especially mint and citronella can be used for improving acceptability of soymilk at low concentration.
... A common method for soybean processing involves soaking the soybeans overnight prior to milk extraction (Hosken, 1999;Niyibituronsa et al., 2014;Nyagaya, 2008). To reduce the odor and increase acceptability of soymilk, a number of treatments or combinations of treatments have been developed for inactivation of lipoxygenase, involving heating and modification of pH (Ashraf, 1979;Kale, Pandhare, Satwase, & Goswami, 2012;Krishnan & Darly-Kindelspire, 2013;Yan, Huan, Xin, Liang, & Shu, 2011). However, the effect of these treatments on nutrient extraction into the soymilk, and the response of different soybean varieties to nutrient extraction by these methods are not well established. ...
... In the third method of cooking, 25 g soybean was soaked in 5% NaHCO 3 for 16 hr at room temperature (25°C), followed by scrubbing and subsequent hot water treatment in a water bath (100°C, for 20 min). The beans were then ground with 200 ml of boiled water 98°C followed by cooking at 90°C for 10 min, homogenization, and separation of insoluble and soluble portion using muslin cloth (Kale et al., 2012). ...
Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and
health. However, this product is not widely accepted due to an objectionable beany
flavor. Several methods involving heat treatment and soaking in basic solutions prior
to soymilk extraction have been reported to reduce the objectionable flavor.
However, the effects of such treatments on the nutritional value and isoflavone content
of soymilk, and the responses of different soybean varieties to nutrient extraction by these methods is not well studied. The aim of this study was to determine the effect of three processing methods on protein, fat, minerals, and isoflavone content in soymilk from six soybean varieties grown in Rwanda (Peka-6, SB 24, Sc. Sequel, Sc, Squire, and a local variety) to find the best variety and processing method. The first method (M1) involved soaking soybeans in water for 12 hr prior to milk extraction, M2 involved blanching in NaHCO3 prior to extraction and M3 involved soaking in NaHCO3 solution for 16 hr and subsequent cooking prior to extraction. M1 resulted in significantly higher nutrient and isoflavone extraction than M2 and M3. Thus, M1 extracted more nutrients and can be recommended for soymilk production. However, where consumers prefer soymilk obtained by M2 or M3, Sc Squire and the local variety may be recommended. Sc. Squire has another advantage of higher isoflavone content than the other varieties. Further comprehensive studies on the sensory acceptability of products made from different varieties by different methods among different consumer categories will be necessary.
... This is the major market problem experienced by the women soy milk producers association in Jimma, Ethiopia. The beany or nutty flavor is mainly due to lipoperoxidation of polyunsaturated fatty acids (PUFA) mediated by the lipoxygenase enzyme (Kale et al., 2011). The soy milk "beany" flavor and chalky mouth feel may be minimized by blending the soy milk with different fruit or vegetable juices and some spice and herb extracts, or other ingredients such as artificial flavors and sweeteners (Mojatahedi et al., 2013). ...
... The soy milk "beany" flavor and chalky mouth feel may be minimized by blending the soy milk with different fruit or vegetable juices and some spice and herb extracts, or other ingredients such as artificial flavors and sweeteners (Mojatahedi et al., 2013). Some reported blends are soy milk blended with ingredients such as chocolate and peanut (Deshpande et al., 2008), corn milk (Olusola et al., 2000;Omueti and Ajomale, 2005), cereals and grape must (Coda et al., 2012), coffee (Felberg et al., 2010), kunnu (Sowonola et al., 2005); orange juice (Kale et al., 2011); wild blueberry (Potter et al., 2007). Some of these blending studies have been successful in improving consumer attitude and acceptance regarding products made from soy beans (Zulueta et al., 2007). ...
... The soy milk-based beverages were blended according to different ratios, based on Table 1. Each beverage was blended using a blender for two minutes at high speed (Kale et al., 2011). Blended samples were poured into transparent glass bottles, sealed with crown caps, pasteurized for 30 minutes at 71 ±2°C and stored at 4°C in a refrigerator for further analysis (Kabiru et al., 2012). ...
Background. Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the 'beany' flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage. Materials and methods. This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties. Fourteen combinations of formulations were determined by D-optimal mixture simplex lattice design, by using Design expert. The blended beverages were prepared by mixing the three basic ingredients with the range of 60-100% soy milk, 0-25% mango nectar and 0-15% sucrose solution. The prepared blended beverage was analyzed for selected physicochemical and sensory properties. The statistical significance of the terms in the regression equations were examined by Analysis of Variance (ANOVA) for each response and the significance test level was set at 5% (p < 0.05). Results. The results showed that, as the proportion of mango nectar and sucrose solution increased, total color change, total soluble solid, gross energy, titratable acidity, and beta-carotene contents increased but with a decrease in moisture, ash, protein, ether extract, minerals and phytic acid contents was observed. Finally, numerical optimization determined that 81% soy milk, 16% Mango nectar and 3% sugar solution will give by a soy milk blended beverage with the best physicochemical and sensory properties, with a desirability of 0.564. Conclusion. Blending soy milk with fruit juice such as mango is beneficial, as it improves sensory as well as selected nutritional parameters.
... This is the major market problem experienced by the women soy milk producers association in Jimma, Ethiopia. The beany or nutty flavor is mainly due to lipoperoxidation of polyunsaturated fatty acids (PUFA) mediated by the lipoxygenase enzyme (Kale et al., 2011). The soy milk "beany" flavor and chalky mouth feel may be minimized by blending the soy milk with different fruit or vegetable juices and some spice and herb extracts, or other ingredients such as artificial flavors and sweeteners (Mojatahedi et al., 2013). ...
... The soy milk "beany" flavor and chalky mouth feel may be minimized by blending the soy milk with different fruit or vegetable juices and some spice and herb extracts, or other ingredients such as artificial flavors and sweeteners (Mojatahedi et al., 2013). Some reported blends are soy milk blended with ingredients such as chocolate and peanut (Deshpande et al., 2008), corn milk (Olusola et al., 2000;Omueti and Ajomale, 2005), cereals and grape must (Coda et al., 2012), coffee (Felberg et al., 2010), kunnu (Sowonola et al., 2005); orange juice (Kale et al., 2011); wild blueberry (Potter et al., 2007). Some of these blending studies have been successful in improving consumer attitude and acceptance regarding products made from soy beans (Zulueta et al., 2007). ...
... The soy milk-based beverages were blended according to different ratios, based on Table 1. Each beverage was blended using a blender for two minutes at high speed (Kale et al., 2011). Blended samples were poured into transparent glass bottles, sealed with crown caps, pasteurized for 30 minutes at 71 ±2°C and stored at 4°C in a refrigerator for further analysis (Kabiru et al., 2012). ...
ABSTRACT
Background. Soy milk-based beverages play an important role as a healthy food alternative for human
consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to
consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose
solution for the best quality soy milk-based beverage.
Materials and methods. This study was designed to develop a soy milk blended beverage, with mango
nectar and sucrose solutions, with the best physicochemical and sensory properties. Fourteen combinations
of formulations were determined by D-optimal mixture simplex lattice design, by using Design expert. The
blended beverages were prepared by mixing the three basic ingredients with the range of 60−100% soy milk,
0–25% mango nectar and 0–15% sucrose solution. The prepared blended beverage was analyzed for selected
physicochemical and sensory properties. The statistical significance of the terms in the regression equations
were examined by Analysis of Variance (ANOVA) for each response and the significance test level was set
at 5% (p < 0.05).
Results. The results showed that, as the proportion of mango nectar and sucrose solution increased, total
color change, total soluble solid, gross energy, titratable acidity, and beta-carotene contents increased but
with a decrease in moisture , ash, protein, ether extract, minerals and phytic acid contents was observed. Finally,
numerical optimization determined that 81% soy milk, 16% Mango nectar and 3% sugar solution will
give by a soy milk blended beverage with the best physicochemical and sensory properties, with a desirability
of 0.564.
Conclusion. Blending soy milk with fruit juice such as mango is beneficial, as it improves sensory as well as
selected nutritional parameters
... In relation to overall acceptability, significant differences were detected in group FSMPC containing 5% sucrose (Figure 5b) in comparison with group FSMPCF containing 15% sucrose ( Figure 5c) because it had better acceptation by panellists compared to Yakult â . This pattern agrees with that noted by Kale et al. (2012), where blends made with the highest concentration of orange were those that achieved the overall best acceptability. Interestingly, for the mixed beverages with 5% strawberry-flavour, the highest overall acceptability were those with 15% sucrose, perhaps due to the smooth texture being associated with a more natural drink and therefore perceived as healthier. ...
Sensory evaluation is an important task for manufacturers to improve the product quality of new functional fermented milk drinks (FFMD) containing angiotensin-converting enzyme inhibitory (ACE-I) bioactive peptides produced during milk processing by enzymatic/mechanical hydrolysis. Herein, a fermented reconstituted skim milk (RSM) was made with Lactobacillus helveticus supplemented with Flavourzyme® using a bioreactor to improve cell viability and levels of ACE-I bioactive peptides. Sensory evaluations of three different fermented RSM drink samples were conducted by 20 trained panellists. There were no significant differences in flavour, bitterns, appearance and acceptance of FFMD compared to the commercial product Yakult®. Addition of sucrose and flavour provided positive changes in terms of acceptability by consumers.
