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Abstract This research was designe~ to study the possibility of using some dairy byproducts enriched with soybean in manufacturing new non traditional products- The proposed four beverages and ice products were as follows: four 1,2. Soy-whey beverages or ice -products fortified with either skim milk powder or butter milk powder. 3,4- Soy b4ttermilk beverages or ice products fortiied with either skim milk powder or buttermilk powder. The composition and properties of the used material as well as the preparation of the extracts and the end products Mere investigated and recordeA- MeanMhile, the relevant control of each of the .anufactured products was .ade fro. the natural COM _ilk using the sa.. fortifying agent and the other additives. Results could be summarized as follows: A- Beveraaes: The applied sucrose was 7S and the stabilizing agent was 0-3% in all beverages- All beverages were higher than the control in nts~ while they were lower phosphorus contethan the control protein~ ashy calcium and in fat~ lactose and greatly lower in cholesterol Viscosity of the doubled compared new beverages were almost to the control- Wheras the Sp- gr.~pH values and calorific very closevalues were The body and te~ture of the beverages as well as the appearance were al.ost si.ilar to the control. HD”.v.r~ the flavour gained so.e what lower s~res. with no objectionable 1’lavours- The~e we~e no changes in quality cha~acteristics ove~ 7-days of ~ef~igeration, either in neW beverages or their controls- B- Ice p~oducts: The ice mixes of soy-whey as well as soy buttermilk ice mixes had 2~ fat, 17% sugar, 0-5% stabilizer. There were differences in the other constituents as they had about 5.4 and 7.5% protein, 5.8 and 5.3% lactose, 1-02 and 1.1/ash 31.7 and 33.5% total solids in the soy-whey ice mixes and soy buttermilk ice mixes respectivelly. The calo~ific value was 129 and 136 calories/l00g. in the some Order- Compairing these mixes with the control,theyare higher in protein and ash contents while they were lower in fat than the controland lactose contents Regarding physical properties, point was identical in all the freezing ice and control being-2.8 c-. were higher in the viscosity and sp-gr- than the control as well as the resistant point of the ice product. But they were lower in overrun than the controlsomewhat Organoleptic characteristics of all ntal ice products gave high scores were similar to the control except experimeand they slightly lower points in the flavour than the control- Generally it should be pointed out that: i- Constituents of each broduct was acquired from the contribution of its original componentse ii- Using dairy by-products as a waste materials in .anufacturing such broducts of high nutritive value popular organoleptic properties, and stable storage time at low cost is of great national interestiii- Moreover, these products are of high protein, 10- ~at, low lactose and low cholesterol contents (and similar caloritic value) compared to their r-elevant interesting from the of vie •••• public health very point control- These characteristics are iv- So~ soy-whey or soy buttermilk extracts can be successfully used as a substitute of cow~s milk when needed to produce economic beverage or ice desert with high protein and ash contents- |