Nutritional and in vitro antioxidant activity analyses of formulated soymilk dessert
Md. Munnaf Hossen,
Md. Nazim Uddin,
Md. Shafiqul Islam Khan,
S.M. Hedaytul Islam,
Md. Hasanuzzaman,
Ummey Hafsa Bithi,
Md. Abu Tareq,
Md. Nazmul Hassan,
Abu Sayeed,
Rahat Bin Robbani,
Kanika Mitra
Affiliations
Md. Munnaf Hossen
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh; Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Md. Nazim Uddin
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh; Corresponding author.
Md. Shafiqul Islam Khan
Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
S.M. Hedaytul Islam
Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Md. Hasanuzzaman
Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Ummey Hafsa Bithi
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh
Md. Abu Tareq
Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Md. Nazmul Hassan
Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Abu Sayeed
Department of Post-harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Rahat Bin Robbani
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail 1902, Bangladesh
Kanika Mitra
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh; Corresponding author.
Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study’s objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it’s to commercial desserts (CODs). Results indicated that the CODs contain substantial amounts of cholesterol while SOD does not. Soymilk dessert has more protein, and vitamin E than CODs, but less fat and calcium. In addition, the result also highlighted that SOD has higher number of amino acids compared to CODs. The total antioxidant, flavonoids and phenolics content of SOD were significantly higher than CODs. Furthermore, the in vitro antioxidant activity of SOD and CODs by DPPH and ABTS methods revealed that the IC50 of SODs significantly (p < 0.001) lower than CODs, and lower IC50 indicated the higher free radical scavenging power of SODs than CODs. These findings indicated that this non-dairy SOD may provide beneficial protein, as well as minerals, and antioxidants to support the body’s various physiological functions.
