EFFECT OF TREATMENTS, CMC AND STORAGE CONDITIONS ON SENSORIAL QUALITY OF MANGO FLAVOURED SOYMILK

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August – September 2014, vol 4, no. 1
pages: 6-9
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2014.4.1.6-9
Abstract: In the present research work effect of different treatments on physico-chemical and sensory properties of soymilk was studied. Also, effect of Sodium carboxymethyl cellulose (CMC), sucrose and mango flavor on quality of soymilk was determined. Soymilk samples were prepared by three different methods. The control sample (sample A) was prepared as per the standard procedure reported in literature. The other two samples were prepared by slight modification in the process use for control sample preparation. Microwave treatment at 2450 MHz for 5 min prior to grinding was given in sample B. Sample C was prepared by giving autoclave treatment to the soaked soybeans and grinding was performed with the use of hot water. Among all the treatments autoclave treatment gave best quality soymilk (Sample C) with respect to flavor, taste and overall acceptability. The quality of soymilk (Sample C) was further improved by using 0.2% CMC with respect to viscosity and mouth feel. Also, mango flavored soymilk containing 0.2% CMC, 15% sucrose and 0.1% mango essence scored maximum sensory score among all formulations with respect to color, flavor, taste, mouth feel and overall acceptability and was stable for consumption for about 25 days at room temperature storage and 60 days at refrigeration temperature storage.
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