The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

ABSTRACT This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of soy milk was studied. Soy milk was extracted from whole and dehulled seed, pasteurized and fermented. All soy milk samples were analyzed for proximate composition (moisture%, ash %, total solids, fat) and the organoleptic tests (color, thickness, appearance, body, texture, taste, smell, flavor and overall acceptability) of the soy milk samples were evaluated to determine the shelf-stability of the produc…