ICAR Research Data Repository for Knowledge Management
Effect of processing condition on the quality and beany flavour of soymilk
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of processing condition on the quality and beany flavour of soymilk
Not Available |
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| Creator |
M. K. Tripathi, S. Mangaraj, Manoj Kumar, L. K. Sinha, S. K. Giri and N. Ali
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| Subject |
Beany flavour, deodorization, lipoxygenase, phytochemicals, soymilk
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| Description |
Not Available
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. Not Available |
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| Date |
2021-08-16T10:11:00Z
2021-08-16T10:11:00Z 2015-01-01 |
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| Type |
Research Paper
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| Identifier |
16
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/57328 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
CURRENT SCIENCE
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