Skip to main content
SpringerLink
Log in

Formulation and physico-chemical analysis of whey-soymilk dahi

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The present investigation was undertaken to use whey for the production of nutritious whey-soya milk dahi. Neutralized whey (pH 7.0 ± 0.2) was used to extract soya milk from cleaned, dried, dehulled and steamed soybean in soya milk extraction plant. Whey-soya milk was extracted having whey to soybean ratio of 5:1. It was further diluted with whey to get different whey to soybean ratios i.e. 9:1, 8:1, 7:1 and 6:1. To set dahi, skim milk powder was added to whey-soya milk so as to make the final total solid concentration of 16, 18 and 20 %. Dahi was prepared by inoculating different whey-soya milk ratios with vita brand of dahi. Results revealed that whey-soya milk having whey to soybean ratio of 5:1 and 20 % total solids was found to be most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 h) and sensory evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi was found to be at par with milk dahi (control) based on the sensory scores. Whey-soya milk dahi and milk dahi samples were stored at refrigeration temperature and evaluated for changes in physico-chemical (fat, protein, total sugar, total solids, pH, viscosity and syneresis) and sensory (color and appearance, flavor, consistency and overall acceptability) properties at an interval of 2 days up to 10 days. The results of the study revealed that whey-soya milk dahi could be stored up to 10 days with good sensory quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Anderson JW, Johnstone BM, Cook-Newll ME (1995) Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med 333:276–282

    Article  CAS  Google Scholar 

  • Anderson JW, Smith BM, Washnock CS (1999) Cardiovascular and renal benefits of dry bean and soybean intake. Am J Clin Nutr 70:464S–474S

    CAS  Google Scholar 

  • Anthony MS, Clarkson TB, Bullock BC, Wagner JD (1997) Soy protein versus soy phytoestrogens in the prevention of diet-induced coronary artery atherosclerosis of male cynomolgus monkeys. Arterioscler Thromb Vasc Biol 17:2524–2531

    Article  CAS  Google Scholar 

  • AOAC (1995) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, D.C

    Google Scholar 

  • Asif M, Achaya M (2013) Phytochemicals and nutritional health benefits of soy plant. Int J Nutr Pharmacol Neurol Dis 3:64–69

    Article  CAS  Google Scholar 

  • BIS (1989a) Chemical examination of milk. 21. Handbook of food analysis part XI: dairy products. Bureau of Indian Standards, New Delhi

    Google Scholar 

  • BIS (1989b) Other methods. 56. Handbook of food analysis part XI: dairy products. Bureau of Indian Standards, New Delhi

    Google Scholar 

  • Buono M, Setser C, Erickson LE, Fung DYC (1990) Soymilk yoghurt: sensory evaluation and chemical measurement. J Food Sci 55:528–531

    Article  Google Scholar 

  • Chung IM, Seo SH, Ahn JK, Kim SH (2011) Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chem 127:960–967

    Article  CAS  Google Scholar 

  • Cruz NS, Capellas M, Jaramillo DP, Trujillo AJ, Guamis B, Ferragut V (2009) Soymilk treated by ultrahigh pressure homogenization: acid coagulation properties and characteristics of a soy-yogurt product. Food Hydrocoll 23:490–496

    Article  CAS  Google Scholar 

  • Denkova ZR, Murgov ID (2005) Soy milk yoghurt. Biotechnol Biotechnol Equip 19(1):193–195

    Article  CAS  Google Scholar 

  • Favaro Trindade CS, Terzi SC, Trugo LC, Della Modesta RC, Couri S (2001) Development and sensory evaluation of soymilk based yoghurt. Arch Latinoam Nutr 51:100–104

    Google Scholar 

  • Ghosh D, Chattoraj DK, Chattopadhyay P (2011) Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability. J Food Sci Technol. doi:10.1007/s13197-011-0421-1

    Google Scholar 

  • Grover U, Singh S, Mittal BK (1983) Studies on extending the shelf life of soybean curd. J Food Sci Technol 20(6):298–301

    CAS  Google Scholar 

  • Hooper L, Kroon PA, Rimm EB, Cohn JS, Harvey I, Le Cornu KA (2008) Flavonoids, flavonoid-rich foods, and cardiovascular risk: a metaanalysis of randomised controlled trials. Am J Clin Nutr 88:38–50

    CAS  Google Scholar 

  • Horton BS (1995) Whey processing and utilization. Int Dairy Fed Bull 308:2–6

    Google Scholar 

  • I.S. 1166–1973 (1991) Specification for condensed milk- modified Lane and Eynon volumetric method/Pearson’s composition and analysis of foods, 9th edn. p297

  • Joo SI, Kim JE, Lee SP (2011) Physicochemical properties of whole soybean curd prepared by microbial transglutaminase. Food Sci Biotechnol 20(2):437–444

    Article  CAS  Google Scholar 

  • Jooyandeh H (2011) Soy products as healthy and functional foods. Middle-East J Sci Res 7(1):71–80

    Google Scholar 

  • Kovalenko IV, Briggs JL (2002) Textural characterization of soy-based yogurt by the vane method. J Texture Stud 33(2):105–118

    Article  Google Scholar 

  • Li YY, Yu RC, Chou CC (2010) Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd. J Agric Food Chem 58(8):4888–4893. doi:10.1021/jf904600a

    Article  CAS  Google Scholar 

  • Marshall RJ (1982) An improved method for measurement of syneresis of curd formed by rennet action on milk. J Dairy Res 49:329–336

    Article  CAS  Google Scholar 

  • Modified I.S 12333 (1997) I.S.O 6731–1989 Milk, cream and evaporated milk - determination of total solid content – reference method/pearsons composition and analysis of foods, 9th edn. Page 570

  • Nande P, Tapadia P, Jain K, Lodhaya F, Vali SA (2008) A study on soymilk as a substitute for animal milk. J Dairy Foods Home Sci 27(1):1–10

    Google Scholar 

  • Obatolu VA (2008) Effect of different coagulants on yield and quality of tofu from soymilk. Eur Food Res Technol 226:467–472

    Article  CAS  Google Scholar 

  • Parseeda R, Nanu E (2007) Keeping quality of curd under refrigeration. J Food Sci Technol 44(4):400–403

    Google Scholar 

  • Puranik DB, Rao HGR (1996) Potentiality of whey protein as a nutritional ingredient. Indian Dairym 48(11):17–21

    Google Scholar 

  • Rani N, Kalia M, Sharma A, Malhotra SR (2007) Bio-chemical changes in soy yoghurt containing different proportions of soy-milk. Beverage Food World 34(2):52–53

    Google Scholar 

  • Saxena S, Singh G (1997) Suitability of new soybean cultivars in the production of soy milk. J Food Sci Technol 34(2):150–152

    CAS  Google Scholar 

  • Shendurse AM, Arora S, Patil MR, Gawande HM, Khedkar CD (2009) Low calorie whey beverages. Indian Dairym 61(1):52–58

    Google Scholar 

  • Sheoran OP (2010) Online Statistical Analysis (OPSTAT). www.hau.ernet.in. Last accessed on 04/07/2010

  • Speer E (1998) Milk and dairy product technology. Marcel Dekker, New York

    Google Scholar 

  • Taku K, Umegaki K, Sato Y, Taki Y, Endoh K, Watanabe S (2007) Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11 randomised controlled trials. Am J Clin Nutr 85:1148–1156

    CAS  Google Scholar 

  • Trindade F, Terzi SC, Trugo LC, Modesta RC, Couri S (2001) Development and sensory evaluation of soy milk base yoghurt. Arch Latinoam Nutr 51:100–104

    CAS  Google Scholar 

  • Tripathi AK, Misra AK (2005) Soybean- a consummate functional food: a review. J Food Sci Technol 42(2):111–119

    CAS  Google Scholar 

  • Upadhyay N, Dabur RS, Rathi M (2011) Development and shelf life study of flavoured whey-soya milk beverage. Indian J Dairy Sci 64(2):92–101

    CAS  Google Scholar 

  • Yadav DN, Chauhan GS, Chauhan OP, Sharma P, Bajpai A (2003) Quality evaluation of curd prepared from milk-soymilk blends. J Food Sci Technol 40(4):403–405

    Google Scholar 

  • Yadav H, Jain S, Sinha RP (2007) Evaluation of changes during storage of probiotic dahi at 7 °C. Int J Dairy Technol 60(3):205–210

    Article  CAS  Google Scholar 

  • Zhang YC, Albrecht D, Bomser J, Schwartz SJ, Vodovotz Y (2003) Isoflavone profile and biological activity of soy bread. J Agric Food Chem 51:7611–7616

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Center of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India, 125004

    Mamta Rathi

  2. 41-D, M.I.G., D.D.A. Flats, Shivam Enclave, Opp. Vishwas Nagar, Delhi, India, 110032

    Neelam Upadhyay

  3. Livestock Products Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India, 125004

    R. S. Dabur

  4. H. No.140, Jawahar Ganj, Gangoh, Distt Saharanpur, Uttar Pradesh, India, 247341

    Ankit Goyal

Authors
  1. Mamta Rathi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Neelam Upadhyay
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. S. Dabur
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ankit Goyal
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Neelam Upadhyay.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Rathi, M., Upadhyay, N., Dabur, R.S. et al. Formulation and physico-chemical analysis of whey-soymilk dahi. J Food Sci Technol 52, 968–975 (2015). https://doi.org/10.1007/s13197-013-1074-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-1074-z

Keywords

Search

Navigation