Abstract

Recently, there has been a trend towards creating nutritious and functional bakery items that include ingredients aimed at improving health benefits. The soybean seed was subjected for soymilk production which was used as functional ingredients, especially lactose intolerance, for the preparation of soymilk bread. Bakery products are easily modified into therapeutic products. Therefore, the present study was planned to develop soymilk bread and evaluate its nutritional value. The soybean was soaked overnight, shell was removed, crushed into grinder, diluted in warm water, filtered to obtain the soymilk and store cooled. The soymilk was heated, cooled and used for bread preparation. On the bases of primary trials bread with different soymilk concentration i.e., 85, 90 and 95% replacement with water in the standard recipe served as treatments while bread with no soymilk served as control. All the breads were subjected to sensory appraisal by the panel of judges to use interior and exterior uniqueness on the next day of preparation. The bread prepared using 90% replacement of soymilk, ranked the highest in taste and aroma, texture and grain and overall acceptability thus considered as the optimized bread (i.e., soymilk bread) and analysed further for nutritional quality. The protein, fat, ash, iron and calcium content of soymilk bread was higher as compared to control by 26.45, 11.95, 33.50, 29.00 and 39.88%, respectively. The results are in confirmation with other study. As expected, there was about 1.26 times higher protein in soymilk bread than control. Calcium content of soymilk bread was higher (310.41 mg%) as compared to control (240.63 mg%). There was about 40% percent increase in iron content of optimized bread than normal bread. An acceptable bread with superior sensory quality and nutritional value could be developed using soymilk. Such other bakery products could be developed using soymilk.

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