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Vol. 11, Issue 11 (2022)

Effect of processing methods on nutritional and organoleptic properties of soy milk beverage

Shinde SB, Kshirsagar RB, Agarkar BS and Patil BM
The purpose of this study was to improve the food quality of soy milk and to increase its functional qualities by germination during processing. Soy milk sample was examined for protein, fat, carbohydrate, moisture, ash, pH, total solids and sensory qualities. The moisture protein, fat, carbohydrate, ash, dietary fiber content of germinated soy milk samples was 93.14±0.46, 3.11+0.19, 1.45±0.22, 1.15±0.06, 0.63±0.14, 0.52±0.10 (%) respectively while those made with sodium bicarbonate method was 91.34±0.20, 2.54±0.05, 2.66±0.04, 2.29±0.06, 0.61±0.10, 0.56±0.01 (%) respectively. The pH, (%) acidity and total solids content of milk by germination method was 6.7, 0.13%, 6.86 mg/100 gm. And that of milk with sodium bicarbonate treatment was6.9, 0.11%, 8.66 mg/100 gm of liquid soy milk. The soy milk made with germination method was liked much by the people as per its taste, colour, texture, flavour and mean score for all attributes as per overall acceptability was 8.0 out of 10. Thus, Soy milk developed by germination method of soyabeans have enhanced functional attributes and improved the food quality.
Pages: 56-59  |  331 Views  93 Downloads

The Pharma Innovation Journal
How to cite this article:
Shinde SB, Kshirsagar RB, Agarkar BS, Patil BM. Effect of processing methods on nutritional and organoleptic properties of soy milk beverage. Pharma Innovation 2022;11(11):56-59.
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