Flavored soymilk for adults use
1993
Javidullah | Muneer, S. | Bakhtiar, H. | Saeed, M. (NWFP Agricultural Univ., Peshawar (Pakistan))
Flavored and unflavored soymilk samples were prepared, pasteurized at 180 degree Fahrenheit for 12 minutes, cooled and organoleptically evaluated for over all acceptability. Both the samples were found acceptable. The pasteurized flavored and unflavored soymilk samples were stored at 40 degree Fahrenheit. Storage time and temperature had in significant (p0.5) effect on total solids, protein and fat content but there was found a significant increase in titratable acidity and decrease in pH value of both the samples during storage. The stored samples were also compared to freshly prepared pasteurized soymilk for over all acceptability but there was found in significant differences (p0.5) among the samples. The stored samples were acceptable only for two week but coagulated after 4 week storage at 40 degree Fahrenheit.
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