Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015
Development and Storage Studies of Soymilk Fat Spread
M. Rahman, V. A. Pimpley, T.S. Kulkarni, R. R. Naik
An experiment was conducted to study the feasibility of blending soymilk and sunflower oil in combination with different natural flavouring components in the same ratios, for preparation of Soymilk Fat Spread. The Soymilk Fat Spread was analysed for its different chemical as well as sensory qualities by adopting 9 point Hedonic Rating Scale. Soybeans provide high quality proteins, while containing no cholesterol, lactose or gluten. Among different blended flavours of coffee, vanilla, mango and Indian blackberry for preparing Soymilk Fat Spread, the ratio of 12 soymilk oil added with coffee flavour and dry form of okara reached the highest sensory scores for overall acceptability i. e. , 8.7. The Soymilk Fat Spread was analysed for its chemical constituents for a storage period of 20 days. In this analysis a slight increase in pH and acidity was found whereas a slight decrease in other chemical constituents like protein, fat, carbohydrate, moisture, ash and iron was found. Microbial enumeration study has also proved that the product is self stable upto 20 days under refrigeration temperature.
Keywords: Soymilk Fat Spread, Soymilk, Sunflower oil, Okara, sensory analysis
Edition: Volume 4 Issue 10, October 2015
Pages: 23 - 28
How to Cite this Article?
M. Rahman, V. A. Pimpley, T.S. Kulkarni, R. R. Naik, "Development and Storage Studies of Soymilk Fat Spread", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB158638, Volume 4 Issue 10, October 2015, 23 - 28
Similar Articles with Keyword 'sensory analysis'
Effect of Incorporating Different Amounts of Chia to Develop a Nutritious Kulfi
Syeda Shaista Fathima, Shruti Kabra
Effect of Fortification with Shingada, Sabudana, and Rajgira Flour on quality of Fasting Biscuits
Karad K. A., Thorat A. V., Karad V. A.