Formulation powdered soybean milk

Authors

  • Blanca Espinosa Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Gonzalo Martínez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Lourdes Valdes Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Alvaro Garcia Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Marbelis Valdes Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

Keywords:

formulated foods, powders, spray-dried soymilk powder

Abstract

The formulation of soymilk was defined with added vegetable fat using a spray-drying technology. The product formulation included solids of soybean, vegetable fat lacto-350, sugar and fine salt. Three experimental runs were carried out to determinate the formulation. In each run 500 kg of the product were employed to define the formulation by sensory evaluation tests using a scale of points for attributes. The physical-chemical and microbiological properties of the powdered product were determined. The obtained product was used as substitute of powdered milk in milk for consumption and in powdered mixtures for ice creams. The obtained food product presented good microbiological and nutritional quality and sensory acceptance.
Keywords: formulated foods, powders, spray-dried soymilk powder.

Author Biography

  • Blanca Espinosa, Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

    Chemical Engineer, (ISPJAE, 1981). Researcher Added. Address of Lacteos. Master in Food Science and Technology (IFAL, 1999). Its main lines of work are: Production of milk products and products of soya liquids, concentrates, sterilized and powder. Products for special feeding regimes.

References

Ergon, L Nutrición en la infancia y la adolescencia. Madrid. Ed. Acribia. 1998. pp 79–108.

Zamora, E. y Duarte, C. Procedimiento analítico para el control de la calidad sensorial de productos lácteos. La Habana. IIIA. 2002.

NC: 78-12-02. Determinación de materia grasa. Cuba.1989

NC: 78-12-02. Determinación de proteínas. Cuba.1983.

NC: 77-10-01. Métodos de análisis. Leche y sus derivados. Cuba.1980

NC: 76-04-01, Guía general para la enumeración de mesofilos viables. Cuba.1982.

NC ISO 7954: 2002 Microbiología de alimentos de consumo humano y animal. Guía

General para la enumeración de levaduras y mohos. Técnica de placa vertida a 25 ª Cuba, 2002.

NC ISO 4832: Microbiología de alimentos de consumo humano y animal. Guía General para la enumeración de coliformes. Técnica de placa vertida. Cuba, 2002.

Downloads

Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Formulation powdered soybean milk. (2014). Ciencia Y Tecnología De Alimentos, 24(3), 12-14. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/330

Similar Articles

11-20 of 583

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 > >>