文章基本信息

标题：Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend
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作者：Salim-ur-Rehman ; Haq Nawaz ; Muhammad Mushtaq Ahmad 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2007
卷号：6
期号：3
页码：283-285
DOI：10.3923/pjn.2007.283.285
出版社：Asian Network for Scientific Information
摘要：Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100^oC for 1h produced soymilk with mild beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60% of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.