Effect of Different Storage Conditions on The Sensory Attributes of Soymilk

Abstract

Background: Soymilk is a plant-based protein-rich beverage that is produced from soybeans. It is a steady emulsion of water, oil, and protein. Along with similar vegetable-based milk, soymilk can be utilized as an alternative for dairy milk by individuals who are lactose intolerant or vegan. It can also be a decent swap for cow's milk where cow milk is not accessible in adequate amounts.

Objectives: To evaluate the sensory characteristics of soymilk under different storage conditions i.e., refrigerator, chiller, and room temperature.

Methodology: Examined soybean seeds were rinsed and soaked in the water multiple times the volume of the beans, for around       10hrs. The soaked beans were parboiled (partial cooking) in boiling water for a few moments with steady fomentation. The boiled beans were cooled, de-husked, washed, and after that, the seeds were homogenized with clean water into a stable paste. After that obtained paste was drawn out, (sieved) by utilizing a perfect muslin cloth to isolate the filtrate from the paste. Then the obtained milk was boiled to eliminate the beany flavor and was packed in sterilized glass bottles, stored, and coded as T₁ (refrigerator temperature, 7°C ±1°C), T₂ (chiller temperature, 4°C ±1°C), and T₃ (room temperature, 25°C ±2°C).

Results: The results of the study showed that the maximum score of color, flavor, taste, aroma, and overall acceptability of soymilk recorded as 8.06, 8.22, 8.45, 8.54, and 8.57, respectively on chiller temperature (4°C ±1°C). While the lowest score of color, flavor, taste, aroma, and overall acceptability of soymilk was recorded 7.36, 7.55, 7.78, 7.65, and 7.65, respectively at room temperature (25°C ±2°C).

Conclusion: It was observed from the present study that in between the stored samples, sensory attributes such as color, flavor, taste, aroma, and overall acceptability perceived better scoring for T₂, T₁, and T₃, respectively. Also, during storage, a little decrease in sensory attributes was observed among all treatments mostly from treatments stored at room temperature.