Development and Storage Studies of Soymilk Fat Spread

M. Rahman, V. A. Pimpley, T.S. Kulkarni, R. R. Naik

Abstract: 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

How to Cite?: M. Rahman, V. A. Pimpley, T.S. Kulkarni, R. R. Naik, "Development and Storage Studies of Soymilk Fat Spread", Volume 4 Issue 10, October 2015, International Journal of Science and Research (IJSR), Pages: 23-28, https://www.ijsr.net/getabstract.php?paperid=SUB158638, DOI: https://dx.doi.org/10.21275/SUB158638