Development of Edamame Soy Milk

Tay, Jes Sie (2020) Development of Edamame Soy Milk. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Tay Jes Sie_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Plant-based milk or non-dairy milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow‟s milk supply are limited. Edamame [Glycine max (L.) Merr., Fabaceae], also called vegetable soybean, is a class of food-grade soybean varieties that are generally harvested before full maturity when bean pods are green and just before turning to yellow color, It can be consumed in its original form or processed into plant-based milk. In this study, edamame soy milk was developed as edamame is nutritious, has great taste, attractive color and because soy bean is one of the crops with largest production in world. The objectives of this project are (i) to develop edamame soy milk formulation (ii) to determine proximate analysis, physical analysis and microbiological analysis of edamame soy milk (iii) to evaluate the effect of different hydrocolloids on its taste and texture of edamame soy milk using sensory evaluation. Soy milk was used as the control sample. Proximate analysis, physical analysis including percentage of yield, pH, total soluble solid, color, flow behavior, shelf-life observation test and sensory evaluation were evaluated. The results showed that edamame soy milk had significant difference (p<0.05) in terms of moisture content (91.870±0.012%), crude ash (0.171±0.003%), crude protein (1.350±0.050%), crude fat (0.372±0.005%), crude fibre (0.027±0.003%) and available carbohydrate (2.31±0.05%) as compared with control sample. Edamame soy milk also showed significant difference (p<0.05) in percentage of yield (647.62±4.61%), pH (6.78±0.01), total soluble solid (8.20±0.00˚Brix), difference of color (4.12±0.09) as compared with control sample and edamame soy milk showed shear thinning behavior. For 9 –point hedonic test in sensory evaluation, the edamame soy milk sample added with carboxymethylcellulose showed significant difference (p<0.05) in term of aroma when comparing with control sample but no difference with other samples. The finding showed that edamame soy milk has protein content, low fat and can provide energy to help to fulfill daily nutrient requirement. Overall, green edamame plant-based milk is a potential dairy free alternative, further improvement can be exploited by food industry