| Autor: |
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 |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Heliyon, Vol 8, Iss 10, Pp e11267- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2405-8440 |
| DOI: |
10.1016/j.heliyon.2022.e11267 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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