Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend


	Pakistan Journal of Nutrition
	Year: 2007 \| Volume: 6 \| Issue: 3 \| Page No.: 283-285 DOI: 10.3923/pjn.2007.283.285

Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend

Salim-ur-Rehman , Haq Nawaz , Muhammad Mushtaq Ahmad , Sarfraz Hussain , Anjum Murtaza and Shahid Hafeez Shahid

Abstract: Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100^oC for 1h produced soymilk with mild beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60% of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.

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How to cite this article:

Salim-ur-Rehman , Haq Nawaz , Muhammad Mushtaq Ahmad , Sarfraz Hussain , Anjum Murtaza and Shahid Hafeez Shahid , 2007. Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend . Pakistan Journal of Nutrition, 6: 283-285.

DOI: 10.3923/pjn.2007.283.285

URL: https://scialert.net/abstract/?doi=pjn.2007.283.285

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