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Development, Evaluation And Characterization Of Protein-Isoflavone Enriched Soymilk, Janette Ethel-Pessi Saidu
Development, Evaluation And Characterization Of Protein-Isoflavone Enriched Soymilk, Janette Ethel-Pessi Saidu
LSU Doctoral Dissertations
Adequate provision of soy isoflavone and protein in soybean products is essential in meeting the soy health claim and the promotion of a healthy product. Commercial soymilks contain inadequate amounts of protein and isoflavone to meet the FDA recommended 25g and 40-50mg/day level, respectively, in 1-2 servings. This research study set out to investigate the possibility of producing a protein-isoflavone enriched (PIE) soymilk by incorporating soy germ in soymilk to provide the recommended FDA level in 1-2 servings. Three PIE soymilks containing 25 (SG25), 30 (SG30), and 35% (SG35) germ were prepared and compared to 100% whole soybean milk (WSB-control) …