Record Details

Development of flavoured whey-soya milk beverage

KrishiKosh

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Title Development of flavoured whey-soya milk beverage
 
Creator Upadhyay, Neelam
 
Contributor Dabur, Randhir Singh
 
Subject Milk products, Animal husbandry, Flavouring, Beverages, Proteins, Productivity, Soybeans, Acidity, Extraction, Storage
 
Description The present investigation had been done to use whey in the production of refreshing flavoured
whey-soya milk (FWSM) beverage. Whey and soybean are the two valued food materials, gaining lot of
importance these days. Neutalized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned,
dryed, dehulled, steamed soybean in soya milk extraction plant at about 100±5°C and 1.5±0.1kg/cm2.
Double extraction technique was selected for the extraction of WSM on the basis of yield of soymilk, okara
and sensory attributes. 10 percent sugar (out of 6, 8 and 10 per cent) and 1.5 percent cocoa powder (out of
1, 1.5 and 2 per cent) were selected on the basis of organoleptic evaluation for the final preparation of the
beverage. The beverage was homogenized, crown capped in bottles and autoclaved (15psi/ 15min). FWSM
was organoleptically compared with flavoured tonned milk (FTM) and was found to be at par. The
physico-chemical properties of FTM were higher than FWSM. The samples of FTM and FWSM were
stored at room temperature and analyzed for shelf life study on the basis of physico-chemical changes
(tyrosine value, peroxide value and pH) and organoleptic evaluation. The results revealed that the shelf-life
of the product (FWSM) is 3 months when stored under ambient conditions.
 
Date 2016-11-15T10:37:26Z
2016-11-15T10:37:26Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85538
 
Language en
 
Format application/pdf
 
Publisher CCSHAU