Studies on Physicochemical and Sensory Attributes of Spiced Soymilk

Soybean (Glycine max [L.] Merrill), a famous legume crop of Southeast Asia is considered as golden bean for 20th century due to its exceptionally high nutritional profile. As it’s from plant origin, so can be a good replacement of cow milk especially for lactose intolerants as well as a novel and economical source of protein, fat, carbohydrates and minerals for vegetarians. This study was aimed to enhance the acceptability of locally produced soymilk by blanching treatment and improving the flavor by using lemongrass extract and ginger juice. Four different treatments was conducted using 5% lemongrass with 0.5%, 0.75%, 1.0% and 1.25% ginger juice and results were compared with control. Proximate analysis (moisture, crude protein, crude fat, ash and crude fiber) were done forraw soybean. Samples of spiced soymilk were stored at 4 ℃ refrigeration for 15 days of storage period and were examined for total soluble solids (TSS), pH, acidity, specific gravity and total plate count on every 5th day. The results showed decreasing trend in mean value of pH 6.8 (0 day) to 5.47 (15th day) while acidity showed increasing trend with mean value 0.08 (0 day) to 0.14 (15th day). Total soluble solids and specific gravity of spiced soymilk didn’t show a significance change during storage. Total plate count showed an increasing trend of microbial load during storage. Spiced soymilk was tested against color measurements and mineral analysis. Sensory evaluation of treatments T0, T1, T2, T3 and T4 was done for measuring parameters of color, flavor, mouthfeel and overall acceptability and T4 was considered the best treatment on 9 point hedonic scale