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Evaluation of Physico-Chemical and Rheological Properties of Blend of Soy with Standardized Milk
The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T1 (100% soymilk), T2 (50% soymilk: 50% standardized milk), T3 (60% soymilk: 40% standardized milk), and T4 (70% soymilk: 30% standardized milk) and Control as T0 (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T1, T2, T3, T4 and T0, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.
Standardized Milk, Soymilk, Organoleptic, Rheological Properties.
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