2022
Optimization of food process engineering process parameters for shelf stable SOYLEIC™ milk, SOYLEIC™ yogurt, SOYLEIC™ tofu and SOYLEIC™ extruded okara products fortified with Vitamin B12
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Contributor/Checkoff:
Missouri Soybean Merchandising Council
Category:
Food
Keywords:
Human foodHuman health
Parent Project:
Optimization of food process engineering process parameters for shelf stable SOYLEIC™ milk, SOYLEIC™ yogurt, SOYLEIC™ tofu and SOYLEIC™ extruded okara products fortified with Vitamin B12
Lead Principal Investigator:
Kiruba Krishnaswamy, University of Missouri
Co-Principal Investigators:
Azlin Mustapha, University of Missouri
Project Code:
441-22
Contributing Organization (Checkoff):
Missouri Soybean Merchandising Council
$58,701
Institution Funded:
University of Missouri
$58,701
Brief Project Summary:

Researchers have found that SoyLEIC™ milk cold be an ideal carrier for vitamin B12. They aim to optimize processing parameter for developing value added products from Soyleic™.

Unique Keywords:
#foods use
Information And Results
Project Deliverables

This proposal addresses this challenge to develop optimized formulations that will be very specific to SOYLEIC™ soybeans. Based on the formulations, we will be able to design a process flow diagram to set up a food processing industry for developing value-added products from SOYLEIC™ soybeans.

Final Project Results

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.