Physicochemical and sensory characteristics of flavored soymilk during refrigeration storage

Baowu Wang, Youling L. Xiong, Changzheng Wang

Research output: Contribution to journalArticlepeer-review

34 Scopus citations


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.

Original languageEnglish
Pages (from-to)513-526
Number of pages14
JournalJournal of Food Quality
Issue number6
StatePublished - Dec 2001

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality


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