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SECOND INTERNATIONAL SYMPOSIUM
ON THE ROLE OF SOY
IN PREVENTING AND TREATING CHRONIC DISEASE

September 15-18, 1996
Brussells, Belgium

POSTER ABSTRACTS

Potential Nutritional and Health Benifits of Newly Developed Fermented Soy Milk Desserts
Lathia, D.; Krüchten, S.
Faculty of Nutrition, FH Niederrhein, Richard-Wagner-Str. 101, 41065 Mînchengladbach, Germany.

Over consumption of calories, salt, sugar, fat and cholesterol is linked with cardiovascular diseases, hypertension, diabetes and obesity. Recent increased public awareness of the role of nutrition in prevention and cure of several diseases has affected food consumption behavior. Soy milk is low in cholesterol, sodium, fat, calories and high in protein and polyunsaturated fatty acids. It is also a very good alternative protein source for those who are allergic to cow milk protein.
In general yoghurt and other fermented milk products are nutritionally dense foods compared to non milk common foods. They have also very high therapeutic values. The objective of this study is to evaluate the nutritional and therapeutic qualities of newly developed fermented soy milk desserts.

Materials and Methods
Fermented soy milk was prepared on laboratory scale by incubating the soy milk with yoghurt and other cultures. Two desserts were developed by adding fresh fruits and dry fruits respectively. Total protein, fat, carbohydrates, sodium, dietary fiber, cholesterol and in vitro protein digestibility were estimated using standard analytical methods. The sensory evaluation of both desserts was also caried out.

Results
The results of our study are summerised in Table 1.

Table 1
Total nutrient content of the desserts analysed

Dessert I Dessert II
Total nutrient apple + dryfruits fresh blueberries

Protein in g % 2,324 2,877
Fat 0,790 1,0974
Saccharose " 0,438 0,230
Glucose " 1,468 0,976
Dietary fiber " 0,517 0,443
Sodium " 0,084 0,134
Cholesterol in mg % 1,67 0,447
in vitro protein-
digestibility 75,5 % 80,6 %

Conclusion
Data of our study suggest the high nutritional and therapeutic values of these newly developed
fermented soy milk products.

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