Hossen Md Munnaf, Uddin Md Nazim, Islam Khan Md Shafiqul, Islam S M Hedaytul, Hasanuzzaman Md, Bithi Ummey Hafsa, Abu Tareq Md, Hassan Md Nazmul, Sayeed Abu, Robbani Rahat Bin, Mitra Kanika
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.
Heliyon. 2022 Oct 25;8(10):e11267. doi: 10.1016/j.heliyon.2022.e11267. eCollection 2022 Oct.
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 antioxidant activity of SOD and CODs by DPPH and ABTS methods revealed that the IC of SODs significantly (p < 0.001) lower than CODs, and lower IC 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.
豆浆在营养上与牛奶几乎相当，且不含胆固醇、麸质和乳糖。本研究的目的是制作一种无胆固醇的豆浆甜点（SOD），并将其与市售甜点（COD）进行比较。结果表明，市售甜点含有大量胆固醇，而豆浆甜点不含。豆浆甜点比市售甜点含有更多的蛋白质和维生素E，但脂肪和钙含量较少。此外，结果还突出显示，与市售甜点相比，豆浆甜点的氨基酸数量更多。豆浆甜点的总抗氧化剂、类黄酮和酚类物质含量显著高于市售甜点。此外，通过DPPH和ABTS方法对豆浆甜点和市售甜点的抗氧化活性进行检测，结果显示豆浆甜点的半数抑制浓度（IC）显著低于市售甜点（p <
0.001），较低的半数抑制浓度表明豆浆甜点清除自由基的能力高于市售甜点。这些研究结果表明，这种非乳类的豆浆甜点可能提供有益的蛋白质、矿物质和抗氧化剂，以支持身体的各种生理功能。
