Study of Optimum Conditions for Soy Milk Production by Response Surface Methodology
Article Sidebar
Main Article Content
Abstract
The objective of this research was to study the optimum conditions for the production of soy milk by response surface methodology. Box-Behnken Design was utilized to study three factors affecting product quality including temperature, time and amount of carrageenan in soy milk production process. The temperature, time and amount of carrageenan used were 80-100°C, 15-30 min and 0.00-0.08%, respectively. Quality (physical, chemical and microbial) examination and sensory evaluation of the products were performed. Optimum points of the responses were predicted by using a statistical program to generate the response surface plot. From the experiments, it was found that in all conditions, total microorganisms, yeasts and molds were in the safety standards for consumers. The optimum conditions for soy milk production were boiling at 92.47°C for 24.56 minutes and using carrageenan with the amount of 0.041% resulting in soy milk with high protein content, viscosity acceptable to consumers and high overall acceptability. It was also found that the values of dependent variables (protein content and viscosity) predicted by the equation were similar to those obtained from the experiments.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
References
Saah, N., Chedoloh, R. and Adair, A. 2015. Production and properties of fish crackers substituted with soybean meal. Journal Development of Community and Life Quality. 3(3): 351-359. (in Thai)
Pichairat, D. and Mahae, N. 2017. Effect of fish meat substitution with soybean meal in Palaw Keropok. Rajamangala University of Technology Srivijaya Research Journal. 9(2): 197-211. (in Thai)
Verma, V., Chauhan, O.P. and Nanjappa, C. 2019. Optimization process for the development of soymilk-based strawberry rts beverages. Plant Archives. 19(Special): 972-5210.
Qin, P., Wang, T. and Luo, Y. 2022. A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research. 7: 100265.
Sangsopha, J. and et al. 2019. Optimization of pasteurized milk with soymilk powder and mulberry leaf tea based on melatonin, bioactive compounds and antioxidant activity using response surface methodology. Heliyon. 5(11): e02939.
dos Santos, D.C. and et al. 2019. Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory, and technological characteristics. LWT-Food Science and Technology. 104: 30-37.
Oyedeji, A.B., Mellemand, J.J. and Ijabadeniyi, O.A. 2018. Improvement of some quality attributes of soymilk through optimization ofselected soybean sprouting parameters using response surface methodology. CyTA-Journal of Food. 16(1): 230-237.
Yang, Y. and et al. 2020. Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu. RSC Advances. 10: 40625-40636.
Updiskul, S. 1994. Experimental Design 2. 2nd edition. Bangkok: Kasetsart University. (in Thai)
Association Official Analytical Chemists (AOAC). 2000. Official Method of Analysis of AOAC International. 17th edition. Gaithersburg, MD: AOAC International.
Chaiyarit, M., Techawongstien, S. and Nampila. R. 2018. Effect of peeling and citric acid on quality of Jerusalem artichoke (Helianthus tuberosus L.) Kaentawan #2 during storage. Khon Kaen Agriculture Journal. 46(6): 1115-1122. (in Thai)
Tang, J. 2013. Physicochemical and Sensory Properties of Soymilk from Five Soybean Lines. M.Sc. Thesis, University of Missouri-Columbia.
Akkarachaneeyakorn, S., Nititanatorn, S. and Likhitwanichakul, S. 2021. Effect of soybean preparation methods on physicochemical and sensory properties of soy milk and effect of drying temperatures and maltodextrin concentrations on quality of spray-dried soy milk powder. The Journal of Applied Science. 20(1): 137-153. (in Thai)
Thai Industrial Standards Institute, Ministry of Industry. 2015. Thai Community Product Standard: Soy Bean Milk (TCPS. 529/2015). Bangkok: Thai Industrial Standards Institute, Ministry of Industry. (in Thai)
Suphamityotin, P. 2011. Optimizing enzymatic extraction of cereal milk using response surface methodology. Songklanakarin Journal of Science and Technology. 33(4): 389-395.
Bai, Y., Wilson, L.A., and Glatz, B.A. 1998. Quality of commercial shelf-stable soymilk products. Journal of Food Protection. 61(9): 1161-1164.
Rattanachak, N. and et al. 2019. Development of healthy soy milk product by using sucralose and Hom Nin broken rice. The Science Journal of Phetchaburi Rajabhat University. 16(2): 49-59. (in Thai)
Taew-Teing, S. 2009. Soy Milk Product Mixed with Carrot Juice. M.Ed. Thesis: Rajamangala University of Technology Phra Nakhon. (in Thai)
Phoonphun, S. 2004. Effect of Gelling Agents on Quality Attributes of Strawberry Flavoured Milk Jelly Drink. M.Sc. Thesis: Silpakorn University. (in Thai)
