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Kinetics of various deteriorative changes during storage of UHT soy beverage and development of a shelf-life prediction model.

Author(s) : NARAYANAN K. R. A., KUMAR A., PATIL G. R.

Type of article: Article

Summary

The shelf-life of UHT soy beverage stored at 5, 25, 35, and 45 deg C was determined. Various physico-chemical and sensory changes in soy beverage were monitored during storage. The viscosity, proteolysis, lipolysis, oxidation and browning were found to increase and pH, reflectance and sensory scores found to decrease during storage. The rates of these reactions were found to be highly temperature-dependent, the rates being higher at high temperature. The activation energy and other activation parameters were determined. The interrelationships between sensory and physico-chemical changes were established. The proteolytic changes alone could explain 97 and 98% variation in flavour and total score of the beverage, respectively.

Details

  • Original title: Kinetics of various deteriorative changes during storage of UHT soy beverage and development of a shelf-life prediction model.
  • Record ID : 1994-1052
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 3
  • Publication date: 1993

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