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Production and Characterization of Soymilk Using Locally Prepared Date Paste (Phoenix Dactylifera), White Sugar and Glycerol as Sweeteners

Paul Sh, Adeniyi Od and Olutoye Ma
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Olutoye Ma: Department of Chemical Engineering, Federal University of Technology Minna, Nigeria

Current Trends in Biomedical Engineering & Biosciences, 2017, vol. 7, issue 2, 39-42

Abstract: The production and characterization of soymilk using locally prepared Phoenix dactylifera pastes and glycerol as sweetener was investigated. Three equal portions of soymilk were employed and the nutritional quality was determined through proximate and sensory analyses. Key nutrient parameters such as percentage energy value, proteins value carbohydrate and glucose contents were determined and compared. The results show that soymilk prepared with date paste, white sugar and glycerol have 13.21%, 14.26%, and 13.97% protein, while carbohydrate, glucose and energy values, 10.54%, 8.43% and 58.72%; 4.78%, 4.40% and 35.86% and, 5.49%, 5.20% and 39.23%, respectively. The medicinal and food applications revealed Phoenix dactylifera as not only an effective substitute to white sugar but also a better alternative in economy, environmental friendliness and health advantages thus, it can be concluded that it serves an effective substitute to white sugar in food applications.

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Date: 2017
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:adp:jctbeb:v:7:y:2017:i:2:p:39-42

DOI: 10.19080/CTBEB.2017.07.555709

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