alexa The Effects of Different Processing Techniques on the O
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage

Oloye DA*

Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria

*Corresponding Author:
Oloye DA
Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria

Received date: 10 January 2014; Accepted date: 18 February 2014; Revised date: 15 February 2014

 

Abstract

Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: Hot extraction method , cold extraction method and soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Results obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and C this was no significant difference between sample A and C in terms of colour. The general acceptability of the sample showed that all the samples were acceptable.

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