The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk
Background: Soymilk is a plant-based protein-rich beverage that is produced from soybeans. It is a steady emulsion of water, oil, and protein. Along with similar vegetable-based milk, soymilk can be utilized as an alternative for dairy milk by individuals who are lactose intolerant or vegan. It can...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jinnah University for Women
2021-12-01
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| Series: | RADS Journal of Biological Research & Applied Science |
| Subjects: | |
| Online Access: | http://jbas.juw.edu.pk/index.php/JBAS/article/view/399 |
| _version_ | 1818890094356987904 |
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| author | Muhammad Dawood Shahzor Gul Khaskheli Asif Irshad Amir Ali Pawan Kumar Muhammad Ishaq Abdul Raheem |
| author_facet | Muhammad Dawood Shahzor Gul Khaskheli Asif Irshad Amir Ali Pawan Kumar Muhammad Ishaq Abdul Raheem |
| author_sort | Muhammad Dawood |
| collection | DOAJ |
| description | Background: Soymilk is a plant-based protein-rich beverage that is produced from soybeans. It is a steady emulsion of water, oil, and protein. Along with similar vegetable-based milk, soymilk can be utilized as an alternative for dairy milk by individuals who are lactose intolerant or vegan. It can also be a decent swap for cow's milk where cow milk is not accessible in adequate amounts.
Objectives: To evaluate the sensory characteristics of soymilk under different storage conditions i.e., refrigerator, chiller, and room temperature.
Methodology: Examined soybean seeds were rinsed and soaked in the water multiple times the volume of the beans, for around 10hrs. The soaked beans were parboiled (partial cooking) in boiling water for a few moments with steady fomentation. The boiled beans were cooled, de-husked, washed, and after that, the seeds were homogenized with clean water into a stable paste. After that obtained paste was drawn out, (sieved) by utilizing a perfect muslin cloth to isolate the filtrate from the paste. Then the obtained milk was boiled to eliminate the beany flavor and was packed in sterilized glass bottles, stored, and coded as T1 (refrigerator temperature, 7°C ±1°C), T2 (chiller temperature, 4°C ±1°C), and T3 (room temperature, 25°C ±2°C).
Results: The results of the study showed that the maximum score of color, flavor, taste, aroma, and overall acceptability of soymilk recorded as 8.06, 8.22, 8.45, 8.54, and 8.57, respectively on chiller temperature (4°C ±1°C). While the lowest score of color, flavor, taste, aroma, and overall acceptability of soymilk was recorded 7.36, 7.55, 7.78, 7.65, and 7.65, respectively at room temperature (25°C ±2°C).
Conclusion: It was observed from the present study that in between the stored samples, sensory attributes such as color, flavor, taste, aroma, and overall acceptability perceived better scoring for T2, T1, and T3, respectively. Also, during storage, a little decrease in sensory attributes was observed among all treatments mostly from treatments stored at room temperature. |
| first_indexed | 2024-12-19T17:19:27Z |
| format | Article |
| id | doaj.art-e385d6703c2447579cf93f68c90aee93 |
| institution | Directory Open Access Journal |
| issn | 2305-8722 2521-8573 |
| language | English |
| last_indexed | 2024-12-19T17:19:27Z |
| publishDate | 2021-12-01 |
| publisher | Jinnah University for Women |
| record_format | Article |
| series | RADS Journal of Biological Research & Applied Science |
| spelling | doaj.art-e385d6703c2447579cf93f68c90aee932022-12-21T20:12:45ZengJinnah University for WomenRADS Journal of Biological Research & Applied Science2305-87222521-85732021-12-0112210.37962/jbas.v12i2.399The Effect of Different Storage Conditions on The Sensory Attributes of SoymilkMuhammad Dawood0Shahzor Gul Khaskheli1Asif Irshad2Amir Ali3Pawan Kumar4Muhammad Ishaq5Abdul Raheem6Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Hyderabad, Pakistan.Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Hyderabad, Pakistan.Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Hyderabad, Pakistan.Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan.Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Hyderabad, Pakistan.Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Hyderabad, Pakistan.Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Hyderabad, Pakistan.Background: Soymilk is a plant-based protein-rich beverage that is produced from soybeans. It is a steady emulsion of water, oil, and protein. Along with similar vegetable-based milk, soymilk can be utilized as an alternative for dairy milk by individuals who are lactose intolerant or vegan. It can also be a decent swap for cow's milk where cow milk is not accessible in adequate amounts. Objectives: To evaluate the sensory characteristics of soymilk under different storage conditions i.e., refrigerator, chiller, and room temperature. Methodology: Examined soybean seeds were rinsed and soaked in the water multiple times the volume of the beans, for around 10hrs. The soaked beans were parboiled (partial cooking) in boiling water for a few moments with steady fomentation. The boiled beans were cooled, de-husked, washed, and after that, the seeds were homogenized with clean water into a stable paste. After that obtained paste was drawn out, (sieved) by utilizing a perfect muslin cloth to isolate the filtrate from the paste. Then the obtained milk was boiled to eliminate the beany flavor and was packed in sterilized glass bottles, stored, and coded as T1 (refrigerator temperature, 7°C ±1°C), T2 (chiller temperature, 4°C ±1°C), and T3 (room temperature, 25°C ±2°C). Results: The results of the study showed that the maximum score of color, flavor, taste, aroma, and overall acceptability of soymilk recorded as 8.06, 8.22, 8.45, 8.54, and 8.57, respectively on chiller temperature (4°C ±1°C). While the lowest score of color, flavor, taste, aroma, and overall acceptability of soymilk was recorded 7.36, 7.55, 7.78, 7.65, and 7.65, respectively at room temperature (25°C ±2°C). Conclusion: It was observed from the present study that in between the stored samples, sensory attributes such as color, flavor, taste, aroma, and overall acceptability perceived better scoring for T2, T1, and T3, respectively. Also, during storage, a little decrease in sensory attributes was observed among all treatments mostly from treatments stored at room temperature.http://jbas.juw.edu.pk/index.php/JBAS/article/view/399Soybean, Soymilk, Sensory attributes, Storage conditions, Temperature. |
| spellingShingle | Muhammad Dawood Shahzor Gul Khaskheli Asif Irshad Amir Ali Pawan Kumar Muhammad Ishaq Abdul Raheem The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk RADS Journal of Biological Research & Applied Science Soybean, Soymilk, Sensory attributes, Storage conditions, Temperature. |
| title | The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk |
| title_full | The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk |
| title_fullStr | The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk |
| title_full_unstemmed | The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk |
| title_short | The Effect of Different Storage Conditions on The Sensory Attributes of Soymilk |
| title_sort | effect of different storage conditions on the sensory attributes of soymilk |
| topic | Soybean, Soymilk, Sensory attributes, Storage conditions, Temperature. |
| url | http://jbas.juw.edu.pk/index.php/JBAS/article/view/399 |
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