Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend

Authors

  • Salim-ur-Rehman Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Haq Nawaz Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan
  • Muhammad Mushtaq Ahmad Ayub Agriculture Research Institute, Faisalabad, Pakistan
  • Sarfraz Hussain Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
  • Anjum Murtaza Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Shahid Hafeez Shahid Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan

DOI:

https://doi.org/10.3923/pjn.2007.283.285

Keywords:

Astringency, beany, flavour, skim milk, soymilk

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.

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Published

15.04.2007

Issue

Vol. 6 No. 3 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

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.

How to Cite

Salim-ur-Rehman, Nawaz, H., Ahmad, M. M., Hussain, S., Murtaza, A., & Shahid, S. H. (2007). Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend. Pakistan Journal of Nutrition, 6(3), 283-285. https://doi.org/10.3923/pjn.2007.283.285

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