FORMULATION OF SELECTED SOY PRODUCTS FOR WOMEN’S HEALTH

• Published in: Journal of experimental biology and agricultural sciences Vol. 9; no. Spl-1- GCSGD_2020; pp. S161 - S168
• Main Authors: C, Anitha, Rani, Vasantha Esther
• Format: Journal Article
• Language: English
• Published: 25.03.2021
• ISSN: 2320-8694; 2320-8694
• DOI: 10.18006/2021.9(Spl-1-GCSGD_2020).S161.S168

Soybean differs from other cereals and legumes by containing the highest amount of complete protein. Tofu, soy milk, soy meat are nonfermented products of soybean. Soy contains chemical compounds are unique because of its high concentration of isoflavones, a type of plant estrogen. Women entering the menopausal stage are recommended to consume soya bean because this plant estrogen would benefit them. The study aims to inculcate the consumption of soy products through standardized recipes. The popular soy milk product is Tofu. It is prepared by curdling fresh hot soy milk with a coagulant. On milling, soybean yielded a nutritious product called Soy flour, which is available in two types namely full-fat soy flour (FFSF) and defatted soy flour (DFSF). When the soybean oil is extracted, the by-product called Soy Chunks is produced. In current study, soy products namely Tofu, Defatted Soy Flour, and Soy Chunks were used to standardize few recipes by incorporating them in commonly consumed recipes or using them wholly. Further, for this, Tofu with pasta and sandwich, Chunks in kurma and nuggets, DFSF with besan omelette, and cakes were incorporated and standardized. Along with this, organoleptic evaluations were carried out for the developed products and were standardized. The nutritive values for DFSF and storage stability of standardized cakes were also carried out.