Research Article | OPEN ACCESS
Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk
1J.K. Ikya, 1D.I. Gernah, 1H.E.Ojobo and 2O.K. Oni
1Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
2Department of Food Science and Technology, University of Mkar, Mkar, Nigeria
Advance Journal of Food Science and Technology 2013 5:543-546
Received: November 09, 2012 | Accepted: January 07, 2013 | Published: May 05, 2013
Abstract
The effect of different processing temperatures on some quality characteristics of soymilk was determined. Soybean was processed at varying temperatures (80, 90 and 110
Keywords:
Flavour, processing, sensory analysis, soybean, soymilk, total viable counts, varying temperatures,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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