Quality And Shelf-Life Assessment Of Almond Flavored Soymilk

Abstract

Soybean (Glycine max L. Merrill.) a legume crop belongs to the family Fabaceae. It is used in many products due to having multiple health benefits like anti-cancerous, boosts heart and digestive health and helps in controlling diabetes. So, almond flavored soymilk is one of its products that is the best alternative of cow milk for the lactose intolerant people and best source of protein who are vegetarians. The objective of this study was to eliminate the beany flavor of soymilk to enhance its quality and shelf life by using different blanching and temperature treatment combinations with addition of almond flavor. Five treatments T₀, T₁, T₂, T₃ and T₄ were prepared by blanching with different concentrations of NaHCO₃ at 1.25%, 1.5%, 1.75% and 2% for 25, 20, 15 and 10 minutes at a temperature of 100℃ respectively and results were compared with a control sample blanched for 30 minutes without using NaHCO₃. Proximate analysis like moisture, crude protein, crude fat, crude fiber and ash were performed on raw soybean. Physicochemical were performed on flavored soymilk by every 4 days intervals during the storage of 12 days. Titratable acidity, TSS and color measurement (l, a, b) showed increasing trend from 0 day to 12^th day (0.45-0.69), (3.67-3.81) and (l, a, b; 19.93-44.76, 0.88-1.41, 5.07-12.16) respectively. While pH showed decreasing trend (8.93-5.73) but specific gravity (1.03-1.03) was not affected noticeably during storage. Mineral analysis was performed to check the concentration of (Na, K, Ca and Mg) in soymilk. Sensory evaluation was done by trained panel of judges to check different parameters i.e. color, taste, aroma and overall acceptability on a 9-point hedonic scale. Among all the five treatments, T₄ represented the best results.