Physicochemical and sensory characteristics of flavored soymilk during refrigeration storage

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.