Salim-ur-Rehman .
Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Haq Nawaz
Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Mushtaq Ahmad
Ayub Agriculture Research Institute, Faisalabad, Pakistan
Sarfraz Hussain
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
Anjum Murtaza
Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Shahid Hafeez Shahid
Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
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 100oC 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.
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
DOI: 10.3923/pjn.2007.283.285
URL: https://scialert.net/abstract/?doi=pjn.2007.283.285