Development of flavoured whey-soya milk beverage
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Date
2010
Authors
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Publisher
CCSHAU
Abstract
The present investigation had been done to use whey in the production of refreshing flavoured
whey-soya milk (FWSM) beverage. Whey and soybean are the two valued food materials, gaining lot of
importance these days. Neutalized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned,
dryed, dehulled, steamed soybean in soya milk extraction plant at about 100±5°C and 1.5±0.1kg/cm2.
Double extraction technique was selected for the extraction of WSM on the basis of yield of soymilk, okara
and sensory attributes. 10 percent sugar (out of 6, 8 and 10 per cent) and 1.5 percent cocoa powder (out of
1, 1.5 and 2 per cent) were selected on the basis of organoleptic evaluation for the final preparation of the
beverage. The beverage was homogenized, crown capped in bottles and autoclaved (15psi/ 15min). FWSM
was organoleptically compared with flavoured tonned milk (FTM) and was found to be at par. The
physico-chemical properties of FTM were higher than FWSM. The samples of FTM and FWSM were
stored at room temperature and analyzed for shelf life study on the basis of physico-chemical changes
(tyrosine value, peroxide value and pH) and organoleptic evaluation. The results revealed that the shelf-life
of the product (FWSM) is 3 months when stored under ambient conditions.
Description
Keywords
Milk products, Animal husbandry, Flavouring, Beverages, Proteins, Productivity, Soybeans, Acidity, Extraction, Storage