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The Effect of Processing Methods on the Quality of Soy Milk a) South Sulawesi Assessment Institute for Agricultural Technology. Abstract One of the most favorable processed soy product in public is soy milk. Various soy milk processing technologies are used to eliminate the unpleasant taste of soy milk, including soaking the soybean before grinding, peeling the soybean shells, heating, and flavoring. The objectives of this study were: 1) to determine the effect of soaking treatment and the use of soybean with and without skin on the protein content of soy milk- 2) to determine the level of consumer preference for soy milk by using various processing methods and flavor variants. The study was conducted using a completely randomized design (CRD) with 3 treatments and 3 replications. The first treatment is soaking the soybean seeds using hot and cold water. The second treatment is the use of soybean with and without skin. The third treatment is the use of 3 flavors (vanilla, chocolate and coffee). The organoleptic test was carried by 25 semi-trained panelists while the acquired data were analyzed using ANOVA, and if significant difference was found, it will be proceeding with the DMRT test (95% confidence level). The results showed that the highest protein content was found in soy milk using immersion processing methods using cold water and without peeling soybean that is 2.38% while the control was 1.71%. Organoleptic tests for color, aroma, viscosity, and taste parameters ranged from normal to favorable for all treatments. For the parameter of unpleasant taste in soy milk, the control sample had the highest level of unpleasant taste. In term of organoleptic, coffee and chocolate flavor variants is proven to reduce the level of unpleasant taste of soy milk. Keywords: soybean skin, unpleasant taste, hot water soaking, soy milk Topic: Genetically Modified Foods, Food Safety, and Product Development |
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