Preparation and Evaluation of Fruit Flavored Soymilk

Abstract

Soymilk was prepared by soaking soybeans fortnight with sodium bicarbonate (baking soda), drained, and then blanched to inactivate lipoxygenase enzyme. Beans were passed through blender and extract was squeezed through muslin cloth, adjusted TSS of the remaining milk to 12% with distilled water, and homogenized. The milk was sweetened with 5% cane sugar and divided to four equal lots. Three lots were flavoured separately with most acceptable quantity (10%) of mango, banana and guava fruit pulp and one lot was kept as control. All the samples were pasteurized at 161ï‚°F for 16 minutes, cooled packed in 250ml sterilized glass bottles and stored in refrigerator (40-45ï‚°F). All the samples were analyzed for pH, acidity, TSS, protein and fat and organoleptically evaluated at an interval of one week till coagulation. It was observed that pH decreased while acidity and TSS significantly (P<0.05) increased in all samples. There was no effect of storage on protein content of all samples. The fat content remained almost the same. The score for color and flavour significantly (P<0.05) decreased during storage. All the samples coagulated after four week storage.