Development of Models for Predicting the Yield and Quality of Soymilk

Abstract

Models were developed to predict the yield and quality of soymilk, one of soybean products. The quality characteristics investigated were total solids, protein content and fat content. The processing parameters considered were Amount of water added during grinding per Kg of dry seed, AW; Blanching time, BT and Heating time, HT.
The models developed had coefficient of determination ranging from 0.78 to 0.99. Predicted values of the dependent variables compared quite well with the observed values when plotted against the independent variables. The predicted coefficients were also statistically significant (P< 0.05). Results showed that the yield and quality characteristics were affected by all the processing parameters. Hence, the production process must be effectively monitored to process soymilk of high yield and quality.


J Food Tech in Africa (2002) 7, 55-58