Tests on the Elaboration of Soybean milk, Derivatives, and Industrial Feasibility Project

Citation data:

Brigham Young University - Provo

Publication Year:
1997
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Repository URL:
https://scholarsarchive.byu.edu/etd/5446; https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=6445&context=etd
Author(s):
Valdivia, Ciro Pablo Kopp
Publisher(s):
Brigham Young University - Provo
Tags:
Soymilk; Malnutrition; Enzyme activation; Life Sciences; Plant Sciences
thesis / dissertation description
This work was done with the purpose of evaluating different forms of soybean milk processing, the product acceptance by the public, and to do a study on the feasibility for the production of milk at a small scale to be used as a nutritional supplement in school breakfasts. The soybean milk was prepared with 2 varieties "(Cristalina and Doko)" and two periods of enzymatic inactivation (Before and After) of the grain mush. The "organoleptic" quality was evaluated through surveys and its posterior statistical analysis. Parameter quality was also considered just as did the microbiologic analysis and the conservation tests. The surveys showed that the products obtained were of regular acceptance. The statistical results indicate that the best treatment was that of the variety "doko" with its enzymatic inactivation previous to the trituration. The degree of microbiologic contamination is moderate, it is within the ranges permitted by human consumption. The conservation tests showed that soybean milk without conservatives can have, if refrigerated, a duration similar to that of cow's milk. The financial economic analysis showed that it is possible for the installation of small rural soybean milk processing plants (VAN=2058.68, TIR=34.8). Finally, it is concluded that soybean milk can be constituted as part of a fundamental basic food to lighten the high malnutrition present in the rural and urban areas of our country.