The goal of this study was to investigate changes in physicochemical, microbiological, and sensory properties of flavored soymilk under refrigeration storage. The soymilk contained 85.7% moisture, 10.5% carbohydrates+ash, 2.2% protein, and 1.6% fat. Sensory analysis showed that chocolate and almond flavorings improved the aroma of soymilks (P < 0.05). Addition of gum partially masked the beany flavor and off-flavor. All the soymilks had less than 10 CFU/mL of total aerobic, coliform, and E. coli counts. After one month's storage, TBARS decreased by about 20% (P < 0.05). All soymilk samples exhibited a pseudoplastic flow, and addition of 0.05% iota-carrageenan increased their viscosity and shear stress (P < 0.05). Overall, flavored soymilks had improved desirable attributes and reduced undesirable characteristics over plain soymilk, and all were stable for one month at refrigeration condition.
|Number of pages||14|
|Journal||Journal of Food Quality|
|State||Published - Dec 2001|
ASJC Scopus subject areas
- Food Science
- Safety, Risk, Reliability and Quality