International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Development of value Added Bakery Products using Soy Milk

    ,

Author Affiliations

  • 1Department of Food and Nutrition, Mother Teresa Women’s University, Kodaikanal, INDIA
  • 2 Department of Home Science, Queen Mary’s College, Chennai, INDIA

Res. J. Recent Sci., Volume 1, Issue (12), Pages 64-66, December,2 (2012)

Abstract

Nutrient analysis is the science of judging the quality as well as the quantity of nutrients present in the food. Specific analysis may be carried out for essential nutrients such as energy, protein, fat, carbohydrate, vitamins and minerals. The present study aims at analyzing the nutritional value of bakery products such as bread, biscuits and cakes by the addition of soymilk. The best accepted soymilk fortified experimental samples of each categories was found out from the organoleptic evaluation, and analysed for their nutrient content. Results show that there is a noticeable increase in nutritional value of bakery products, due to the addition of soymilk, which has become popular among the students.

References

  1. Ogundipe, Industrial use of soybean, Journal of Food Digest, 208 – 230 (2006)
  2. Young, www.talksoy.com(2002)
  3. Shanmugam, Estimation of protein by biuret method, Essentials of analytical chemistry, 30 – 35 (2003)
  4. Duke S., Text book on agriculture regulating technical aspects, ICRC Press; 220 – 249 (2003)
  5. Breeze, Text book on food safety and Environmental studies, 2nd Edition, R.S. Publications and Printers, 3–12 (2003)
  6. Sivashankar, Text book on food processing and preservation, Revised 2nd Edition, Hall count publications and printers, 97 – 106 (2002)
  7. Picciano, Fortification of food products in soymilk, Journal of American soybean association, 25–45 (2004)
  8. Mary, Nutritional value of soymilk, Journal of Nutrition, 322–330 (2000)