DEVELOPMENT OF ACCEPTABLE SOY BASED BEVERAGES USING DIFFERENT ADDITIVES

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Date
2005
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
Abstract
Functional foods contribute bioactive components to human diet and play significant role in the prevention and treatment of diseases. The world market for functional foods has been growing at a rate of 15 to 20 % per cent per year. Considering the need of functional foods an attempt has been made in the current study to develop a soy based beverage with functional attributes. Soy based beverages were developed using different additives. Soy milk and dairy milk were blended at the rate of 70% and 30 % respectively. Soy curd was made by fermenting the blend and the curd formed was diluted 3 times. Carrot juice and tomato juice were added to it at the rate of 5% and 2% respectively. At this stage the acceptability of adding different additives like oleo resin extract of ginger, essential oil extracts of cumin seeds and coriander seeds, asafoetida, rock salt and sugar were tested in various combinations. After conducting initial sensory evaluation, soy based beverage (P4) with 5% carrot juice, 2% tomato juice, 0.01% ginger extract and 1% rock salt was selected as most acceptable product. The most acceptable product P4 was analysed for proximate composition and subjected to storage studies along with butter milk as control product (P1) for a period of 15 days at refrigeration temperature and room temperature. During storage study, soy based beverage P4 and control product P1 were subjected to chemical analysis and sensory evaluation at weekly intervals. The microbial quality of the product (yeast and mold count) was checked both at refrigeration and room temperatures at weekly intervals. The results obtained in storage study revealed that soy based beverage had better shelf life than the control. The sensory evaluation of the products at weekly intervals revealed that the scores for all attributes of soy based beverage were better than the control during storage. The quality of both control and soy based beverage decreased after 7th day and the deterioration in quality was more at 15th day. Storage studies revealed that the microbial quality of soy based beverage was better than the control. Taking the results obtained during storage study into consideration a shelf life period of 4 days at 4-6oC was suggested for soy based beverage. The approximate cost per unit (200ml) of soy based beverage was estimated to be Rs.5, which can be regarded as value for money, when the health benefits of the product are taken into consideration.
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DEVELOPMENT, ACCEPTABLE, SOY BASED, BEVERAGES, DIFFERENT, ADDITIVES,
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