Studies on the sensory evaluation, hunter color values and total microbial count of canned sweetened intermediate moisture soy concentrates during storage
1993
Khan, R. | Durrani, M.J. | Wahab, S. (NWFP Agricultural Univ., Peshawar (Pakistan)) | Wei, L.S. (Illinois Univ. (USA). Dept. of Food Science) | Saeed, M.
Intermediate moisture canned sweetened soy concentrates were formulated using fructose and sucrose/glucose (7:3). The desludged canned soy concentrate formulated with these two sweeteners were evaluated to be superior in taste and flavor than whole soy concentrate with the same sweeteners. The hunter color values indicated that the color of desludged soy concentrates were comparatively darker than the whole soy. The prolong heating of soy slurry during evaporation have an adverse effect on the color of the formulations. The microbial studies revealed no evidence of spoilage during four months storage. The protein content of the formulations were slightly lower than the commercial sweetened condensed cow's milk.
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