Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding

Abstract

Soy milk is an attractive alternative to cow's milk because of its high protein content, lower fat content and being free of cholesterol and lactose (milk sugar), which millions of lactose-intolerant people are incapable of digesting properly. Nowadays, plant-based food products are gaining more popularity due to several health benefits. Soybean saponins are phytosterols found in soybeans, leading to an increase in excretion and preventing absorption, resulting in body cholesterol depletion. This study aimed to develop pudding by incorporating soymilk and assed its quality. Soybean was soaked, blanched, ground, and filters to extract soy milk. The chemical composition of soymilk and cow milk was analyzed. Five formulae were developed for soy pudding using 0, 25, 50, 75,and 100% soymilk and named A, B, C, D, and E, respectively. Processed soy pudding was analyzed for nutritional, textural, and sensory quality. The moisture and protein content was higher in soymilk whereas ash, fat, and carbohydrate content were higher in cow milk. Pudding containing soy milk had a higher amount of protein than the control samples. The level of protein content for soy pudding was E>D>C>B>A. Sample A showed the lowest hardness compared with the others. Calcium, phosphorous, sodium, and zinc content decreased (p<0.05) with the addition of soy milk. However, the opposite scenario was observed for iron, magnesium, and potassium. Moreover, soymilk fortification decreased L*-value of soy pudding and lessened viscosity relative to the control. Sensory analysis suggested that sample C (50% soymilk and 50% cow milk) and sample B (25% soymilk and 75% cow milk) were equally acceptable to consumers. So, it can be said that soymilk could be used for processing pudding at 25 and 50% levels.