Effect of flour processing on the quality characteristics of a soy-based beverage.
Summary of "Effect of flour processing on the quality characteristics of a soy-based beverage."
Four treatments (roasting, germination, autoclaving and an application of 0.5% EDTA+0.5% sodium hydroxide) were used to reduce the beany flavour of soya beans to produce a soy-based beverage. While germination significantly increased the protein level as compared to the other treatments, the maximum reduction of the beany flavour was achieved by the 0.5% EDTA+0.5% sodium hydroxide application. The soya beans that underwent this treatment were used during the second phase for optimized beverage formulation. During the second phase, a beverage was prepared according to different formulations and analysed for chemical composition and total viable count during a two-month storage period. During storage, the beverage samples exhibited variations in several parameters. The acidity, reducing sugars and total sugars increased, while the ascorbic acid, total soluble solids and pH decreased. Overall, chemical and microbial analyses showed the stability of the product during the storage period.
Affiliation
Department of Food Technology, PMAS-Arid Agricultural University , Rawalpindi , Pakistan.
Journal Details
This article was published in the following journal.
Name: International journal of food sciences and nutrition
ISSN: 1465-3478
Pages:
Links
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/22574665
- DOI: http://dx.doi.org/10.3109/09637486.2012.687365
Medical and Biotech [MESH] Definitions
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That component of SPEECH which gives the primary distinction to a given speaker's VOICE when pitch and loudness are excluded. It involves both phonatory and resonatory characteristics. Some of the descriptions of voice quality are harshness, breathiness and nasality.
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