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Effect of heat processing on refrigerated shelf-life of concentrated soymilk beverage.

Author(s) : NSOFOR L. M., ANYANWU K. B.

Type of article: Article

Summary

Visible coagulation time of beverage decreased with increased concentration of its total solids. Heat sterilization alone or in combination with simmering generally produced instant coagulation in soy beverage of 32% total solids and short shelf-life in beverages of 16 and 21% solids content. Combination of simmering and pasteurization produced visible coagulation time of 10 weeks in 32% solids beverage stored in air-tight container. Linear correlation coefficient of -0.89 was deduced between visible coagulation time and pH of freshly coagulated beverage. Simmering plus pasteurization generally produced lower pH at coagulation compared to other heat treatment combinations.

Details

  • Original title: Effect of heat processing on refrigerated shelf-life of concentrated soymilk beverage.
  • Record ID : 1993-0997
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 1
  • Publication date: 1992/01
  • Document available for consultation in the library of the IIR headquarters only.

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