KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7280
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Tripathi MK, Mangaraj S, Manoj Kumar, Sinha LK, Giri SK and Ali N. | en_US |
dc.date.accessioned | 2018-09-26T10:41:35Z | - |
dc.date.available | 2018-09-26T10:41:35Z | - |
dc.date.issued | 2015-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/7280 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Soymilk is a water extract of soybean and contains good-quality proteins, fat, minerals and phytochemicals. Regular use of soymilk enhances and protects human health. However, soymilk prepared by traditional method of cold-water grinding has a characteristic beany flavour which may not be acceptable to all consumers. This flavour could be minimized using appropriate processing technology. The present study shows that soymilk with almost negligible flavour could be produced using hot-water grinding and deodorization. Shelf-life of soymilk is about a week when it is pasteurized and stored in a refrigerator. The sensory quality parameters such as appearance, flavour, taste and overall acceptance of soymilk prepared by hot-water grinding followed by deodorization were good, indicating high consumer acceptance. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | soybean milk, quality | en_US |
dc.title | Effect of processing condition on the quality and beany flavour of soymilk. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Current Science | en_US |
dc.publication.volumeno | 109 (6) | en_US |
dc.publication.pagenumber | 1164-1171. | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://www.researchgate.net/publication/284897135_Effect_of_processing_condition_on_the_quality_and_beany_flavour_of_soymilk | en_US |
dc.publication.authorAffiliation | ICAR-Central Institute of Agricultural Engineering, Bhopal | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 6.73 | - |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.