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2013 (Vol. 5, Issue: 05)
Article Information:

Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk

J.K. Ikya, D.I. Gernah, H.E.Ojobo and O.K. Oni
Corresponding Author:  D.I. Gernah 

Key words:  Flavour, processing, sensory analysis, soybean, soymilk, total viable counts, varying temperatures
Vol. 5 , (05): 543-546
Submitted Accepted Published
November 09, 2012 January 07, 2013 May 05, 2013

The effect of different processing temperatures on some quality characteristics of soymilk was determined. Soybean was processed at varying temperatures (80, 90 and 110C), to produce soymilk samples A, B and D, with product processed using the normal boiling temperature of 100C (sample C) as standard. The soymilk products were subjected to physiochemical, microbiological and sensory analyses using standard analytical methods. The moisture and crude fat contents decreased significantly (p<0.05) with increase in temperature from 92.05 to 89.78% and 2.26 to 2.04% respectively; while the converse was true of crude protein, crude fibre, ash and carbohydrate contents, which all increased significantly (p<0.05). Total solids and pH increased from 7.95 to 10.90 and 6.50 to 6.58 respectively. The Total Viable Count (TVC) ranged from 1.4103-2.3103 CFU/mL, while yeast and mould count ranged from 0.3102 to 1.2102 CFU/mL, with the lowest values coming from the products processed at 110C, thus making sample D microbiologically safer than the others. Mean sensory scores for colour and flavour ranged from 5.90 to 7.00 and 5.87 to 8.33, respectively. Though all the soy milk products were acceptable, milk processed at 100C (sample C) had the highest acceptability score (8.33) followed by samples B (6.60), A (5.89) and D (5.87) in that order. Processing at 100C gave the best product in terms of all the attributes measured and is therefore, recommended for soy milk processors.
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  Cite this Reference:
J.K. Ikya, D.I. Gernah, H.E.Ojobo and O.K. Oni, 2013. Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk.  Advance Journal of Food Science and Technology, 5(05): 543-546.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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