Process technologies for soy based multifunctional probiotic milk powder

Background

The literature review indicates that most of the work has been carried out for development of plant powders or milk powders from dairy and use of soymilk is limited. Soymilk is free of cholesterol, low in sat. fat, good source of proteins, minerals and vitamin-E and riboflavin and solving other problems associated with traditional milk products. Supermarkets have a wide range of different probiotic powder but not soy milk based probiotic powder is available (Probiotic market have risen up to $1732.8 million by 2019).  Hence, there is a need to explore the potential of probiotic soy based instant milk powder.

Technology Details

Probiotics were added to soy based milk based medium, and their physicochemical and sensory qualities, as well as probiotic viability, were studied during storage. When compared to control milk powder and soymilk powder, the addition of potential probiotics did not affect the physicochemical qualities. During storage, the viability of the promising probiotic Lactobacillus rhamnosus GG in milk chocolate was sufficient. The technology proposed here can be used in future to produce soy based probiotic milk powder in small and/or medium scale.