Estimation and comparison of some physical and chemical properties of soybean milk with some types of powdered milk and liquid sold in the Libyan market in Sebha city

Abstract

Abstract: Milk is the first liquid food for humans and the only food in nature that is rich in nutrients that the body needs. It provides many nutrients necessary for the growth and maintenance of the human body. There are many types of milk that differ in their nutritional value, including cow and goat milk, which due to genetic factors, as well as the speed of contamination due to their sensitivity to environmental factors and the resulting health problems, are being replaced by expressed milk from plant-based sources such as soy milk, coconut milk and others. In this study, an estimated study of some components of soy-based milk, Nido, Bebelac and pasteurized milk (Elmazra and Juhayna) were estimated and compared.
The components of soybean powder were also estimated and compared to Nido and Bebelac milk powders. Some physical and chemical properties of 30 samples of milk powder and liquid milk collected from shops in Sebha city were estimated. The weight loss method was used to estimate moisture and total solids, while the acidity was calculated using by a pH meter, the specific gravity was calculated with a density flask, and the weight difference was calculated and the estimation of sodium, potassium and calcium in the wet digestion solution was carried out using a flame photometer. Results of analysis of dry and pasteurized samples based on statistical analysis of variance (ANOVA) and spss v 20 are discussed.
Dry samples had the highest moisture content, lowest total solids content, and the highest potassium concentration for soybean powder and the highest sodium and calcium concentration for Nido milk powder. Among the liquid milk samples, the highest pH and specific gravity were found in the milk from Elmazra, while the highest moisture content was found in soybean milk and the highest percentage of total solids and calcium in El Nido milk. The highest concentration of sodium was in Bebelac milk, and the highest concentration of potassium was in Juhayna milk. The moisture percentage of indicates that the soybeans was harvested according to the prescribed conditions (14-15%).
The lowest concentration of sodium and the highest concentration of potassium are found in soybeans, making them the best alternative to table salt. The pH of extracted soy milk, Nido, Bebelac, Elmazra pasteurized milk and Juhayna was almost neutral and closest to that of Elmazra milk. The specific gravity results indicated that not all samples were fresh.

Statistically, there was no significant difference for the sodium concentration in any of the samples. Juhayna milk had the highest concentration of potassium. From the results, we found that the sodium concentration in Bebelac milk was low, and this decrease was compensated by a high potassium concentration. The ingredients of soybean milk do not differ from the ingredients of the milk samples examined, and surpass them due to the possibility of freshly preparing and drinking them, even in terms of safety.