Investigation of Optimized Methods for Improvement of Organoleptical and Physical Properties of Soy milk
Journal Title: International Journal of Farming and Allied Sciences - Year 2013, Vol 2, Issue 10
Abstract
Soy milk is a water extract of soybeans that is a source of protein and calories for human consumption. Also, has been given considerable attention as an economical and nutritive beverage. The undesirable flavour of soybeans is described as beany flavour, bitter, grassy, and astringent. It is important that identification of off flavour agents and using of methods for improvement of soy milk quality. The objective of this study is identification and improvement of organoleptical and physical deficiencies associated with soy milk compositions and investigation of technological methods in order to better utilize the its health and nutritional benefits.
Authors and Affiliations
Touba Izadi, Zahra Izadi, Mostafa Mazaheri Tehrani, Mandana Ali pour, Mohammad Zamany Moghadam, Mohammad Ali Shariaty
Keywords
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