International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Shelf-Life of Fresh Soymilk


Affiliations
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India
     

   Subscribe/Renew Journal


Fresh soymilk was inspected for quality attributes like viscosity, TSS, titrable acidity, pH, standard plate count, yeast and mould count daily for sample stored in refrigerated condition and at the regular interval of 4 hrs for sample stored in ambient condition. On the basis of the quality attributes, it was observed that fresh soymilk samples were acceptable upto 5 days in refrigerated condition while same samples were acceptable upto 16 hrs in ambient temperature condition from the day of preparation. Thus, the study reveals that, fresh soymilk sample stored at refrigerated condition has better shelf-life.

Keywords

Soymilk, Refrigeration, Storage, Shelf Life.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Achouri, A., Boye, J.I. and Zamani, Y. (2007). Changes in soymilk quality as a function of composition and storage. J. Food Quality, 30 (5): 731-744.

  • A.O.A.C. (1995). Official methods of analysis. Association of Official Analytical Chemists, (15thEd.) Washington D.C.

  • Chinyere, I.I. and Kenneth, E.U. (1997). Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. J. Food Chem., 59(3): 373-379.

  • Fahmi, R., Khodaiyan, F., Pourahmad, R. and Djomeh, Z.E. (2011). Effect of ultrasound assisted extraction upon the protein content and rheological properties of the resultant soymilk. Adv. J. Food Sci. & Technol., 3(4): 245-249.

  • Farinde, E.O., Obatolu, V.A., Oyarekua, M.A., Adeniran, H.A., Ejoh, S.I. and Olanipekun, O.T. (2010). Physical and microbial properties of fruit flavoured fermented cow milk and soy milk (yoghurt-like) under different temperature of storage. African J. Food Sci. & Technol., 1(5): 120-127.

  • Gandhi, A.P. (2000). Soymilk : A potential supplement for dairy milk. Indian Food Industry, 19: 392-397.

  • Gandhi, A.P. (2009b). Review article on quality of soybean and its food products. Internat. Food Res. J., 16: 11-19.

  • Harjai, N. and Singh, G. (2007). Evaluation of different soybean varieties for manufacture of soymilk. Internat. J. Food Sci., Technol. & Nutrition, 2(2): 71-77.

  • Harjai, N. and Singh, G. (2009). Physicochemical characteristics and composition of new soybean cultivars. Internat. J. Food Technol. & Nutrition, 3(1-2): 25-30.

  • Hayes and Boor (2001). Introduction and problem statement, page 6.

  • Hepburn, J.S., Sohn, K.S. and Devlin, L.P. (1930). Biochemical studies of soybean milk and chicken protein. American J. Pharmacy, 570: 213-221.

  • ISI (1969 a). Indian standard method for total plate count in food stuff (LS-5402), Manak Bhavan, NEW DELHI (INDIA).

  • ISI (1969 b). Indian standard method for yeast and mould count in food stuff (LS-5403), ManakBhavan, NEW DELHI (INDIA).

  • Kamaly, K.M. (1997). Bifidobacteria fermentation of soybean milk. Food Res. Internat., 30(9): 675-682.

  • Kanawjia, S.K. and Singh, S. (2002). Technological advances in paneer making. Indian Dairyman, 52 (10): 45-50.

  • Kumar, V., Rani, A., Tindwani, C. and Jain, M. (2003). Lipoxygenase isozymes and trypsin inhibitor activities in soybean as influenced by growing locations. Food Chem., 83 (1): 79-83.

  • Liu, Z.S., Chang, S.K.C., Li, L.T. and Tatsumi, E. (2004). Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties. Food Res. Internat., 37 (8): 815-822.

  • Liu, J.G. and Lin, T.S. (2008). Survival of listeria monocytogenes inoculated in retail soymilk products. Food Control, 19 (9): 862-867.

  • Lozano, P.R., Drake, M., Benitez, D. and Cadwallader, K.R. (2007). Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soymilk. J. Agril. & Food Chem., 55 (8): 3018-3026.

  • Mnkeni, A.P. and Nyaruhucha, C.N.M. (1994). Acceptability and keeping quality of soymilk in Tanzania. Plant Foods for Human Nutrition, 46 (2): 175-180.

  • Momoh, J.E., Udobi, C.E. and Orukotan, A.A. (2011). Improving the microbial keeping quality of homemade soymilk using a combination of preservatives, pasteurization and refrigeration. British J. Dairy Sci., 2(1): 1-4.

  • Nik, A.M., Tosh, S., Poysa, V., Woodrow, L. and Corredig, M. (2008). Physicochemical characterization of soymilk after step-wise centrifugation. Food Res. Internat., 41 (3): 286-294.

  • Onuorah, C.E., Adejare, A.O. and Uhiara, N.S. (2007). Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods. Nigerian Food J., 25(2): 28-38.

  • Osman, M.M.D. and Razig, K.A.A. (2010). Quality attributes of soy-yoghurt during storage period. Pakistan J. Nut., 9(11): 1088-1093.

  • Rehman, S.U., Nawaz, H., Ahmad, M.M., Hussain, S., Murtaza, A. and Sashid, S.H. (2007). Physico-chemical and sensory evaluation of ready to drink soy-cow milk blend. Pakistan J. Nut., 6(3): 283-285.

  • Schaefer, M.J. and Love, J.J. (1992). Relationship between soybean components and tofu texture. J. Food Quality, 15 (1): 536-539.

  • Smith, K., Mendonca, A. and Jung, S. (2009). Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk. Food Microbiol., 26 (8): 794-800.

  • Wang, H.J. and Murphy, P.A. (1994). Isoflavone composition of American and Japanesesoybeans in Iowa; effect of variety, crop year and location. J. Agricultural & Food Chem., 42: 1674-1677.

  • Wang, C. and Chang, K. (1995). Physico-chemical properties and tofu quality of soybean cultivars. J. Agric. & Food Chem., 43 (12): 3029-3034.

  • Weingartner, K.E., Singh, S.R., Rachie, K.O. and Dashiell, K.E. (1987). Processing, nutrition and utilization of soybeans. Soybeans for the Tropics, 149-178.

  • Yuan, S., Chang, S.K.C., Liu, Z. and Xu, B. (2008). Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing. J. Agril & Food Chem., 56 (17): 7957-7963.

  • Anonymous (2011). Statistics of oilseeds, fats, and oils. http://www.nass.usda.gov/Publications/Ag_Statistics/2011/Chapter03.pdf.

  • Khan, B. (2011). Soybean monthly report. http://web.angelbackoffice. com/Research_ContentManagement/commodity- report/SoybeanMonthlyReport - 14th July 2011.Pdf


Abstract Views: 585

PDF Views: 2




  • Studies on Shelf-Life of Fresh Soymilk

Abstract Views: 585  |  PDF Views: 2

Authors

Smita U. Khodke
Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Kiran S. Shinde
Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Govind B. Yenge
Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India

Abstract


Fresh soymilk was inspected for quality attributes like viscosity, TSS, titrable acidity, pH, standard plate count, yeast and mould count daily for sample stored in refrigerated condition and at the regular interval of 4 hrs for sample stored in ambient condition. On the basis of the quality attributes, it was observed that fresh soymilk samples were acceptable upto 5 days in refrigerated condition while same samples were acceptable upto 16 hrs in ambient temperature condition from the day of preparation. Thus, the study reveals that, fresh soymilk sample stored at refrigerated condition has better shelf-life.

Keywords


Soymilk, Refrigeration, Storage, Shelf Life.

References