Acceptability and keeping quality of soymilk in Tanzania
| Autor: | C. N. M. Nyaruhucha, A. P. Mnkeni |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
Quality Control
Food Handling Flavour Organoleptic Titratable acid Shelf life Tanzania Beverages Milk substitute Animals Humans Food science Chemistry Standard plate food and beverages Flavoring Agents Soy product Plain water Milk Chemistry (miscellaneous) Benzaldehydes Taste Food Microbiology Cattle Female Soybeans Trypsin Inhibitors Food Science |
| Zdroj: | Plant Foods for Human Nutrition. 46:175-180 |
| ISSN: | 1573-9104 0921-9668 |
| DOI: | 10.1007/bf01088770 |
| Popis: | Acceptability and keeping quality of two soymilk samples produced by hot water grinding and by presoaking in NaHCO3 was determined in Morogoro town. In terms of flavour and taste the two samples were significantly different from cow's milk (p0.05) but when vanilla was added (0.5 ml/l) the two samples were not significantly different from cow's milk. As estimated by using pH, titratable acidity and standard Plate Count, the milk samples could be kept at room temperature (25 +/- 2 degrees C) for up to 12 hours. The destroy 99% of the trypsin inhibitors in the soymilk samples, 45 minutes at 98 degrees C were needed for the alkaline presoaked milk while 75 minutes were needed for the plain water presoaked soymilk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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