Short Communication Development of value Added Bakery Products using Soy Milk Padmavathi D.1 and Prabhavathy Devi. N. 1Department of Food and Nutrition, Mother Teresa Women's University, Kodaikanal, INDIA 2Department of Home Science, Queen Mary's College, Chennai, INDIA Available online at: www.isca.in Received 7th March 2012, revised 2nd April 2012, accepted 25th November 2012 Abstract 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. Introduction Soymilk 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 cowpea1. 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 value2. So, in the preparation of bakery items, soymilk was incorporated due to its, high nutritional value, and analysed for their nutritional value. Material and Methods In 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 A1 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 C2 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 Duke4. Estimation of Calcium: The calcium content of the bakery products were determined as per Breeze5. 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. Table-1 Composition of Standard Samples and soymilk fortified Bakery products Items MaidaSaltSugarButterYeastWaterPreservativesBaking powderBread500 g10 g20 g10 g7 g300 mlSugar & Vinegar-Biscuit100 g10 g80 g60 g-200 mlSugar & Vinegar1/4 tsp.Cake250 g10 g250 g250 g-250 mlSugar & Vinegar2 tsp. Table-2 Composition of Experimental Samples S. NoBakery products samples (Bread, Biscuits and cake)Amount of soymilk used (ml)Amount of class one preservatives Sugar (g)Vinegar (ml)IStandard Sample A (Bread) ---1.Experimental Sample A11005022.Experimental Sample A21505023.Experimental Sample A32005024.Experimental Sample A42505025.Experimental Sample A5300502IIStandard Sample B (Biscuit) ---1.Experimental Sample B11005022.Experimental Sample B21255023.Experimental Sample B31505024.Experimental Sample B41755025.Experimental Sample B5200502IIIStandard Sample C (Cake) ---1.Experimental Sample C11005022.Experimental Sample C21205023. Experimental Sample C31305024.Experimental Sample C41405025.Experimental Sample C5150502 Table-3 Nutritional value of Bread samples Energy (Kcals)Protein (g)Fat (g)CHO (g)Fe (mg) Calcium (mg)Moisture (g)Control Sample A 3247.03.064.14.00.02125.0Experimental Sample A1 3317.25.260.44.120.02525.2 The above table - 3 shows the nutrient composition of bread of control sample A and experimental sample A1. The calorific value of control sample A is 324 Kcals, whereas it was slightly increased in the experimental sample A1 protein and fat content of experimental sample A1 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 A1 (60.4 g). The iron content of control sample A is about 4.0 mg whereas it was increased in the experimental sample A1 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 B2. There is slight difference noticed in calcium and moisture between the standard sample B and experimental sample B2. Carbohydrate content of control sample B is about 62.3 g whereas it was slightly lesser in the experimental sample B2 61.2 g. The iron content has increased from 4.3 mg to 4.36 mg in the experimental sample. Table-4 Nutritional value of Biscuits Energy (K.cal)Protein (g)Fat (g)CHO (g)Fe (mg)Calcium (mg)Moisture (g)Control Sample B 3287.14.862.34.3 0.02525.7Experimental Sample B2 3357.55.661.24.360.02726.1 Table-5 Nutritional Value of Cakes Energy (Kcals)Protein (g)Fat (g)CHO (g) Fe (mg)Calcium (mg)Moisture (g)Control Sample C 3206.854.7961.34.40.02825.2Experimental Sample C2 3307.05.260.14.420.02425.27 In cake, the proportion of soymilk incorporated was about 120 ml in the preparation of experimental sample C2. 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 qualities6. 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 foods7. 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 fat8. 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. Publications and Printers, 3-12 (2003) 6. Sivashankar, Text book on food processing and preservation, Revised 2nd Edition, Hall count publications and printers, 97 - 106 (2002) 7. Picciano, Fortification of food products in soymilk, Journal of American soybean association, 25-45 (2004) 8. Mary, Nutritional value of soymilk, Journal of Nutrition, 322-330 (2000) Research Journal of Chemical Sciences _______________________________________________________ ISSN 2231-606X Vol. 1(5), 1-7, Aug. (2011) Res.J.Chem.Sci. International Science Congress Association 3 Research Journal of Recent Sciences _________________________________________________ ISSN 2277-2502 Vol. 1(12), 64-66, December (2012) Res.J.Recent Sci. International Science Congress Association 64 Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502 Vol. 1(12), 64-66, December (2012) Res. J. Recent Sci. International Science Congress Association 66 Research Journal of Chemical Sciences________________________________________________ ISSN 2231-606X Vol. 1(5), 1-7, Aug. (2011) Res.J.Chem.Sci International Science Congress Association 5