Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend
Abstract
Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100 o C for 1h produced soymilk with mild beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60 percent of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.
Keywords:
Astringency, beany, flavour, skim milk, soymilkArticle Metrics
License
Copyright (c) 2007 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Article Citation Metrics
How to Cite
