Spray Dried Soymilk and its Quality Assessment

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Authors

  • Sanjeev Bhange
     Soybean Precessing and Utilization Center, Central Institute of Agricultural Engineering, Bhopal ,IN
  • Pradeep Dwivedi
     Soybean Precessing and Utilization Center, Central Institute of Agricultural Engineering, Bhopal ,IN
  • A. P. Gandhi
     Soybean Precessing and Utilization Center, Central Institute of Agricultural Engineering, Bhopal ,IN
  • Krishna Jha
     Soybean Precessing and Utilization Center, Central Institute of Agricultural Engineering, Bhopal ,IN

Abstract

Soybean with 40 per cent good quality protein and 20 per cent oil assumes the most predominant position in solving the food shortages created by the ever expanding population in India. Soyproducts like oil and nuggets from defatted flour are already available in the market. Other products such as full fat soy flour, medium fat soy flour, defatted soy flour, soy milk, soy paneer, soy fortified baked products and soy fermented foods are also being developed and popularized. Among them soy milk and its analogues have a great potential. The soy milk contains about 4 per cent protein and 2 per cent fat. It is completely free from lactose to which many children are allergic.

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Published

2003-10-01

How to Cite

Bhange, S., Dwivedi, P., Gandhi, A. P., & Jha, K. (2003). Spray Dried Soymilk and its Quality Assessment. The Indian Journal of Nutrition and Dietetics, 40(10), 369–373. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6674

Issue

Volume 40, Issue 10, October 2003

Section

Original Articles

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