A Review based study on Soymilk: Focuses on production technology, Prospects and Progress Scenario in last Decade
Aarushi Saini and Sonia Morya
Soy food has been consumed for more than a thousand years, but only in the last 15 years they have made way for Western cultures and diets. Soymilk is a cheap, decent protein source that does not contain lactose. It replaces bovine milk as well. Though, soy milk protein is less digestible and more anti-nutrient than milk protein, it resolves the lactose intolerance problem and acts as a vegan milk supply. Soy milk is typically divided into two categories: fermented and unfermented. In comparison with unfermented one, fermented soy milk is less favorable. But there are also some inconveniences, such as low stability, shorter shelf-life and anti-nutritional causes. Different technology should overcome all these disadvantages such as Ultra high temperature, Microwave processing, Ultra-high pressure homogenization, Pulsed electric field and High pressure processing. Besides both of these soy milk, bioactive compounds like isoflavones, genistein, daidzein, and glycitein can also be minimized by thermal processing. A brief description of the importance, production technology, nutritional properties and development concerns over the decade has been discussed in this article.