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- Title
Preparation and Quality Evaluation of Soymilk Carrot Blend.
- Authors
Saddozai, Ambreen Akhtar; Mumtaz, Amer; Rauf, Naseem; Raza, Saeeda; Siddiqui, Nouman Rashid; Safdar, Muhammad Naeem; Shibli, Sahar; Ibrahim, Muhammad Suhail; Akhtar, Muhammad; Rehan, Muhammad Saad
- Abstract
Shelf life of carrot supplemented soya milk was studied at two different temperatures to improve its pro vitamin A profile. Soymilk being potential source of protein was used as a carrier of pro- vitamin A. Carrot powder was blended in soya milk at three different concentrations levels 2%, 4% and 6% and packed in sterilized bottles. The product was kept at two different temperatures (ambient and refrigerated temperature) for 14 days to assess its shelf life. During the storage period the samples were analyzed for different chemical parameters total soluble solids, pH, total carotenoids, protein contents and antimicrobial analysis. On the basis of quality attributes it was observed that plain and carrot supplemented soymilks remained acceptable up to 7 days at refrigerated temperature. Plain soymilk had lower TPC at both temperatures than carrot supplemented milk. pH, TSS, carotenoids and protein contents in samples were decreased with increased time at both the temperatures. Highest protein and carotenoid content was detected in 6% carrot supplemented milk.
- Subjects
CARROTS; SOYMILK; BETA carotene; SOYBEAN; CAROTENOIDS
- Publication
Pakistan Journal of Agricultural Research, 2021, Vol 34, Issue 1, p85
- ISSN
0251-0480
- Publication type
Article
- DOI
10.17582/journal.pjar/2021/34.1.85.90