Studies on shelf-life of fresh soymilk

Khodke, S. U.; Shinde, Kiran S.; Yenge, Govind

doi:10.15740/has/ijppht/5.2/120-126

Cited by 3 publications

(2 citation statements)

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“…Means within a column with the same superscript were not significantly (P>0.05) different higher levels of suspended particles in the treated samples. These results were in line with findings of Ajala et al [32] on physicochemical and sensory qualities of spiced soy-corn milk. It is also in line with the work of Amadou et al [10] on the effect of ginger extract on the physicochemical and sensory properties of yoghurt.…”

Section: Total Solid Content (Ts) Of Ginger Spiced Soymilk During Sto...supporting

confidence: 93%

“…Similar increasing trend of titratable acidity with a decrease in pH was observed in soymilk samples preserved with local spices during storage" by [25]. "These values were in line with the values reported for soy-corn milk (0.063 and 0.057% in white and yellow maize, respectively)" by [32]. The high titratable acidity of control sample compared to spiced samples could indicate a positive effect of ginger on the preservation of soymilk.…”

Section: Total Titratable Acidity Of Ginger Spiced Soymilk During Sto...supporting

confidence: 84%

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Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

Lemnyuy

Eke

Adie

et al. 2023

AFSJ

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This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, respectively to obtain ginger spiced soymilk, which was stored for 21 days. The chemical composition and microbiological load of the soymilk were determined. The pH ranged from 6.6 to 4.7. The values decreased as storage time progressed. Total titratable acidity (TTA) ranged from 0.0015 to 0.0698 % and increased with storage time. Total soluble solids (TSS) decreased from 26.60 to 3.99 oBrix as storage time increased. Total solids (TS) decreased from 7.76 to 0.31 % during storage. The total viable counts of the control sample increased from 4.0×103 to 71×103cfu/mL while those of the treated samples increased from 0 to 33×103 cfu/mL, Coliform was not detected. Yeast and mould growth did not occur from day 0 to day 7 but increased from 2.0×103 to 5.0×103 cfu/mL on day 14 and 21, respectively. The highest microbial load was obtained in the control soymilk sample. Two grams of ginger flour preserved the soymilk better than one gram. As conclusion, the incorporation of ginger flour affected the chemical composition and microbial load of soymilk during storage at refrigeration conditions.

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Section: Total Solid Content (Ts) Of Ginger Spiced Soymilk During Sto...supporting

confidence: 93%

Section: Total Titratable Acidity Of Ginger Spiced Soymilk During Sto...supporting

confidence: 84%

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

Lemnyuy

Eke

Adie

et al. 2023

AFSJ

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Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk

Zhao

Zhang

Wang³

et al. 2020

International Journal of Food Microbiology

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Effet De La Technologie, Du Cultivar Et De La Durée De Conservation Sur La Stabilité Et La Qualité Du Lait De Soja (Glycine maxima)

Houssou

Agbobatinkpo

Ahoyo

et al. 2018

ESJ

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Three technologies named D (wet dehulled soybeans seeds), B (boiled soybean seeds before dehulling) and T (roasted soybean seeds before dehulling) for stabilized soymilk production were tested with TGX (large grain size) and Jupiter (small grain size) cultivars. Production yields, sensory, physicochemical and microbiological characteristics of produced milks were determined over a period of 3 months. . The bottled milk was sterilized at a temperature of 115°C under a pressure of 0.7 bar for one hour. The milks were stored at temperature storage place 27°C (for 3 months). The milk yield for technology D is 90.87 % for the jupiter and 92.01 % for the TGX. These yields are higher than the other technologies. Whatever the technology, the TGX cultivar gives a better yield 92.01 %. Sensory analysis revealed that the milk produced with technology D and jupiter cultivar is more appreciated by the 77 % panelist. This milk has a pH of 7.14 at the day of production and decreases to 6.83 after 3 months of storage. Protein, fat and Dry Soluble Matter (DSM) content decreased after storage by 4.30 to 4.13 %, 1.7 to 1.2 % and from 11.68 to 10.28 °Brix respectively. The viscosity was 1.24 cp at the beginning and 1.38 cp after storage. After 3 months of storage, the milk is stable and its microbiological quality complies with accepted standards in relation to spores, coliforms, yeasts and molds.

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Studies on shelf-life of fresh soymilk

Cited by 3 publications

References 0 publications

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk

Effet De La Technologie, Du Cultivar Et De La Durée De Conservation Sur La Stabilité Et La Qualité Du Lait De Soja (Glycine maxima)

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