Research Journal of Recent Sciences _________________________________________________ ISSN 2277-2502 Vol. 1(12), 64-66, December (2012) Res.J.Recent Sci. International Science Congress Association 64 Short Communication Development of value Added Bakery Products using Soy MilkPadmavathi D.1 and Prabhavathy Devi. N. Department of Food and Nutrition, Mother Teresa Women’s University, Kodaikanal, INDIA Department of Home Science, Queen Mary’s College, Chennai, INDIAAvailable online at: www.isca.in Received 7th March 2012, revised 2nd April 2012, accepted 25th November 2012Abstract Nutrient analysis is the science of judging the quality as well as the quantity of nutrients present in the food. Specific analysis may be carried out for essential nutrients such as energy, protein, fat, carbohydrate, vitamins and minerals. The present study aims at analyzing the nutritional value of bakery products such as bread, biscuits and cakes by the addition of soymilk. The best accepted soymilk fortified experimental samples of each categories was found out from the organoleptic evaluation, and analysed for their nutrient content. Results show that there is a noticeable increase in nutritional value of bakery products, due to the addition of soymilk, which has become popular among the students. Keywords: Bakery products, fortification of soymilk, nutritional value. IntroductionSoymilk is an excellent economic source of nutrient and the cheapest source of protein for rural households in a nutritional and economic comparative analysis when compared with other major sources of proteins like eggs, beef, milk and cowpea. Soymilk is a good source of many required vitamins and minerals. The nutritional value of soymilk is roughly equivalent to that of animal protein of high biological value. So, in the preparation of bakery items, soymilk was incorporated due to its, high nutritional value, and analysed for their nutritional value. Material and MethodsIn the present study soymilk is used as an effective fortificant, in the preparation of bakery items. The composition of standard and experimental samples and the level of soy milk is given in table 1 and 2. The best accepted recipes of each categories were selected for nutrient evaluation, along with their standard samples. Selection of taste panel : Women in the age group of 20-25 years were selected as taste panelist for conducting organoleptic evaluation. From the organoleptic evaluation, the following recipes were selected for nutrient evaluation along with their standard samples. The results are discussed elsewhere. Bread (Sample A): In bread, sample A is considered as the best sample and it posses high mean ratio for all sensory criteria, which was prepared using 100 ml of soymilk. Biscuits (Sample B): Experimental sample B2 with 125ml of soymilk, showed best acceptance. Cake (Sample C): Experimental sample C posses highest mean ratio . The nutrient analyses were done as per the following procedures. Estimation of Energy: Analytical methods using calorimeter is followed for the estimation of Energy. Estimation of Protein: Protein content of the bakery items were estimated by Biuret method 3. Estimation of Fat: The concentration of fat was calculated from Reichert – Meissl – Wolleny value (R). Estimation of Carbohydrates: The total carbohydrate content of the various bakery products were estimated as per Duke. Estimation of Calcium: The calcium content of the bakery products were determined as per Breeze. Estimation of total and Ionizable Iron: The total and ionizable iron content of the bakery products were estimated by Spectrophotometric and radioisotopic methods respectively. Moisture Content: The moisture content of a food is determined by using calorimetric method. Results and Discussion Nutrient composition of most acceptable soymilk fortified experimental samples are presented in the tables 3, 4 and 5. Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502Vol. 1(12), 64-66, December (2012) Res. J. Recent Sci. International Science Congress Association 65 Table-1 Composition of Standard Samples and soymilk fortified Bakery products Items Maida Salt Sugar Butter Yeast Water Preservatives Baking powder Bread 500 g 10 g 20 g 10 g 7 g 300 ml Sugar & Vinegar - Biscuit 100 g 10 g 80 g 60 g - 200 ml Sugar & Vinegar 1/4 tsp. Cake 250 g 10 g 250 g 250 g - 250 ml Sugar & Vinegar 2 tsp. Table-2 Composition of Experimental Samples S. No Bakery products samples (Bread, Biscuits and cake) Amount of soymilk used (ml) Amount of class one preservatives Sugar (g) Vinegar (ml) I Standard Sample A (Bread) - - - 1. Experimental Sample A 1 100 50 2 2. Experimental Sample A 2 150 50 2 3. Experimental Sample A 3 200 50 2 4. Experimental Sample A 4 250 50 2 5. Experimental Sample A 5 300 50 2 II Standard Sample B (Biscuit) - - - 1. Experimental Sample B 1 100 50 2 2. Experimental Sample B 2 125 50 2 3. Experimental Sample B 3 150 50 2 4. Experimental Sample B 4 175 50 2 5. Experimental Sample B 5 200 50 2 III Standard Sample C (Cake) - - - 1. Experimental Sample C 1 100 50 2 2. Experimental Sample C 2 120 50 2 3. Experimental Sample C 3 130 50 2 4. Experimental Sample C 4 140 50 2 5. Experimental Sample C 5 150 50 2 Table–3 Nutritional value of Bread samples Energy (Kcals) Protein (g) Fat (g) CHO (g) Fe (mg) Calcium (mg) Moisture (g) Control Sample A 324 7.0 3.0 64.1 4.0 0.021 25.0 Experimental Sample A 1 331 7.2 5.2 60.4 4.12 0.025 25.2 The above table – 3 shows the nutrient composition of bread of control sample A and experimental sample A. The calorific value of control sample A is 324 Kcals, whereas it was slightly increased in the experimental sample A protein and fat content of experimental sample A is about 7.0 g and 5.2 g respectively. It was slightly higher than control sample A. This may be due to the addition of soymilk. Carbohydrate content of control sample A is about 64.1 g whereas the carbohydrate content was reduced in the experimental sample A (60.4 g). The iron content of control sample A is about 4.0 mg whereas it was increased in the experimental sample A about 4.1 mg. There is not much noticeable difference in the calcium and moisture content between the standard and experimental sample. From table 4 it is known that, there is increase in energy, Protein, fat as well as ash content in the experimental sample . There is slight difference noticed in calcium and moisture between the standard sample B and experimental sample B. Carbohydrate content of control sample B is about 62.3 g whereas it was slightly lesser in the experimental sample B61.2 g. The iron content has increased from 4.3 mg to 4.36 mg in the experimental sample. Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502Vol. 1(12), 64-66, December (2012) Res. J. Recent Sci. International Science Congress Association 66 Table–4 Nutritional value of Biscuits Energy (K.cal) Protein (g) Fat (g) CHO (g) Fe (mg) Calcium (mg) Moisture (g) Control Sample B 328 7.1 4.8 62.3 4.3 0.025 25.7 Experimental Sample B 2 335 7.5 5.6 61.2 4.36 0.027 26.1 Table–5 Nutritional Value of Cakes Energy (Kcals) Protein (g) Fat (g) CHO (g) Fe (mg) Calcium (mg) Moisture (g) Control Sample C 320 6.85 4.79 61.3 4.4 0.028 25.2 Experimental Sample C 2 330 7.0 5.2 60.1 4.42 0.024 25.27 In cake, the proportion of soymilk incorporated was about 120 ml in the preparation of experimental sample C. Nutrient composition values show that there is increase in energy, protein and fat content in the experimental sample than standard sample. Experimental sample posses high moisture value as 25.27 g, than that of standard sample 25.2 g. carbohydrate content of control sample C is about 61.3 g whereas the carbohydrate content was mildly reduced in the experimental sample 60.1 g. The iron content of control sample is about 4.4 mg whereas it had increased in the experimental sample to 4.42 mg. Conclusion Food safety is a global challenge to meet the requirements of hygienic and nutritional qualities. Organoleptic and nutritional evaluation of food quality should achieve aesthetic appeal with food laws and environmental safety regulation. Soy a versatile bean used mostly in Asia is found in foods like soymilk, soysauce, tempeh, miso and tofu. Whole soy foods are a great source of protein and contain fat 19.5 grams and carbohydrates 21 grams per 100 grams. Other nutrients such as fiber, B – vitamins and omega – 3 – fatty acids are present in soy foods. Soymilk in powdered or liquid form is included in beverages, smoothies, cultured soy, frozen desserts, puddings, non – dairy creamers and sauces and gravies. Spray dried soymilk contains 54 percent protein and 16 percent fat. Spray dried soymilk has a shelf life of 18 months. Liquid soymilk contains 54 percent protein and 16 percent fat. Hence, the present showed that fortification has increased the Soymilk the nutritional quality of food items therefore it serves as an effective fortificant in the preparation of bakery items. References 1.Ogundipe, Industrial use of soybean, Journal of Food Digest, 208 – 230 (2006) 2.Young, www.talksoy.com (2002) 3.Shanmugam, Estimation of protein by biuret method, Essentials of analytical chemistry, 30 – 35 (2003) 4.Duke S., Text book on agriculture regulating technical aspects, ICRC Press; 220 – 249 (2003) 5.Breeze, Text book on food safety and Environmental studies, 2nd Edition, R.S. 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