BHARAT TECHNOLOGY

TOPIC :- SEMINER ON SOY PRODUCTPRESENTED

BY :- TUHIN SAMANTA

pH no- 9732659761

INTRODUCTION

Q.1) What Is SOY ?Soy, a versatile bean, is found in foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is kind of like a soy cake), and tofu. Soy is also sometimes added to foods like breads, cereals, and meat products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot dogs.Whole soy beans (edema) and foods that contain whole soy are a good source of protein.

What Are the Benefits of SOY?

Many Americans have added more soy to their diets because of increased availability and scientific studies that have shown that soy may offer health benefits, including lowering blood cholesterol and reducing the risk of certain cancers.

The real health benefits of soy might lie in its nutritional content and the fact that people often use soy foods as a replacement for less-healthy foods. Soy foods are a great source of protein and contain other important nutrients, such as fiber, B vitamins, and omega-3 fatty acids. Foods containing soy protein are also a healthy alternative to meats and other animal products that contain cholesterol and saturated fat.

 

EDAMAME

INTRODUCTIONEdamame or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. The pods are boiled or steamed and served with salt. In Japan, it is usually blanched in 4% salt water and not served with salt.The Japanese name, edamame is used commonly to refer to the dish. It literally means, "stem bean" (eda = "branch" or "stem" + mame = "bean"), because the beans were often sold while still attached to the stem.

Nutrient content

The United States Department of Agriculture states that edamame beans are, "a soybean that can be eaten fresh and are best known as a snack with a nutritional punch".Edamame is rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K .The balance of fatty acids in 100 grams of edamame is 361 mg of omega-3 fatty acids to 1794 mg of omega-6 fatty acids.As a significant source of plant protein, edamame beans are under research to establish whether a relationship exists for soy consumption with reduction of disease risk.

SOY MILK

IntroductionSoy milk is a plant milk produced by soaking dried soybeans and grinding them in water.A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water and protein. Soy milk can be produced at home using a soy milk machine.

Health & NutritionSoy milk is a complete protein and has about the same amount of protein as cow's milk; it can replace animal protein and other sources of dietary fiber, vitamins and minerals. Soy milk contains little digestible calcium because calcium is bound to the bean's pulp, which is indigestible by humans. To counter this, manufacturers enrich their products with calcium carbonate. Unlike cow's milk, soy milk has little saturated fat and no cholesterol.

Products There are some products are made from Soy Milk are listed below :

Soy Cheese Soy Yogurt

Tofu Tempeh

TOFU

INTRODUCTIIONTofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

PRODUCTIONTofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans. Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants.

NUTRITION & HEALTH

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

REFERENCE

• Dubey R.C., A Textbook of Biotechnology, S. Chand & Company Ltd., New Delhi, 2013, Page :- 428-433

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