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- Title
A study on quality parameters and shelf stability of sweetened condensed vegetable milks produced from four varieties of soybeans (Glycine max).
- Authors
Olaoye, O. A.
- Abstract
This study was aimed at producing sweetened condensed soymilk (SCS) from three improved soybean varieties TGx1740-2F, TGx1987-10F and TGx1987-62F which were obtained from a research institute. SCS was also produced from a local variety and used for comparison with those from improved varieties. The present study was undertaken with the view to improving utilization of the soybeans in developing countries like Nigeria. The SCS samples were canned and stored at room temperature (30oC) for four months, during which certain quality parameters and shelf stability indicators, including proximate properties, amino acid composition and sensory quality were evaluated. The pH values of the samples, during storage period, were within 6.5 to 7.0 while crude fibre (%) varied between 1.34 and 2.14. The highest contents (%) of 2.44 (for TGx1740-2F variety) and 19.82 (for TGx1987-62F) were recorded for ash and protein respectively in the SCS. No significant difference (P>0.05) was observed in the proximate properties during storage. Analysis of amino acid composition indicated that there was presence of essential amino acids such as leucine, isoleucine, threonine and valine at concentrations (g/16 g N) of 11.69, 10.14, 10.57 and 9.58 respectively. Result of sensory evaluation of the SCS showed that they were acceptable in the quality attributes of colour, mouth feel, flavour, taste and viscosity as mean scores of above 5.0 were recoded for each of the attributes. The SCS obtained from TGx1740-2F variety recorded the highest mean score in terms of general acceptability. It was concluded that shelf stable and good quality SCS can be produced from improved and local soybeans varieties. Production of sweetened condensed soymilk from soybeans may therefore promote utilization of the vegetable crop in Nigeria.
- Subjects
NIGERIA; SOYMILK; NONFERMENTED soyfoods; SOYBEAN; GLYCINE
- Publication
International Food Research Journal, 2015, Vol 22, Issue 6, p2212
- ISSN
1985-4668
- Publication type
Article