Development and quality evaluation of soy-walnut milk drinks
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Date
2018-10-14
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Publisher
International Food Research Journal
Abstract
Beverages are used to quench thirst, and are taking with snacks as lunch in some countries. In
many developing countries, beverages are commonly produced from cereals and starchy roots
but rarely from legumes and nuts, which are rich in protein and other nutrients. Thus, most
local beverages in developing countries are low in nutrient and not nutritionally beneficial to
consumers. Imported beverages on the other hand are expensive and calorie dense. They are
mostly produced from synthetic colorants, flavorings and sweeteners, which could be toxic to
the body. In this study, soy-walnut milk drinks were produced from various proportions (0:100;
10:90; 30:70; 50:50) of un-malted or malted soymilk and walnut milk blends. The proximate
composition, mineral content, physicochemical properties and sensory attributes of the soy walnut drinks were evaluated. The range of the proximate composition of the soy-walnut
milk drinks were 86.93-90.67%, 1.96-2.87%, 3.08-5.09% , 0.14-0.30%, and 2.18-6.89%,
for moisture, proteins, fat, ash and carbohydrate, respectively. The mineral content of the
soy-walnut milk drinks ranged from 0.97-2.38 ppm for iron, 22.13- 59.51 ppm for magnesium,
26.08-35.08 ppm for calcium, 2.71-3.25 ppm for sodium and 1.38-2.14 ppm for zinc. The
physicochemical contents ranged from 4.95 -5.36%, 9.34-13.17%, 3.4-3.9% and 0.25 – 0.42%,
for pH, total solid, total soluble solid, and total titratable acidity, respectively. Results of the
sensory attributes indicated that soy-walnut drinks produced from 10% un-malted and 30%
malted soymilk substitution were most preferred to consumers. Soy-walnut milk drinks could
help in solving the problem of protein malnutrition and micronutrient deficiency problems in
developing countries and increase the utilization of walnut in Africa.
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