EFFECT OF TOTAL SOLID ON PROPERTIES OF ACIDIFIED SOY-COW MILK BLEND DRINKS

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MAZAHERI TEHRANI M.; YASAMINI FARIMANI T.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:6 | Issue:4 Page(s): 241-246

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Title

EFFECT OF TOTAL SOLID ON PROPERTIES OF ACIDIFIED SOY-COW MILK BLEND DRINKS

Author(s)

MAZAHERI TEHRANI M. | YASAMINI FARIMANI T. | Issue Writer Certificate

Keywords

ACIDIFIED MILK DRINKQ2

SOYMILKQ2

HIGH METHOXYL PECTINQ2

STABILITYQ4

TOTAL SOLIDQ3

SENSORY PROPERTIESQ3

Abstract

The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 TOTAL SOLID (TS). HIGH METHOXYL PECTIN was added to the drinks at concentrations of 0.25 and the samples were evaluated for physical and SENSORY PROPERTIES and serum separation. Results showed that protein content, viscosity and instability of samples were increased by increasing of soy milk in formulation. And TOTAL SOLID was effective on increasing of viscosity and STABILITY. Results suggested that use of soy milk in level of 30% with 6/5 % TOTAL SOLID can produce beverages with appropriate content of protein, viscosity and STABILITY.

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APA: Copy

MAZAHERI TEHRANI, M., & YASAMINI FARIMANI, T.. (2011). EFFECT OF TOTAL SOLID ON PROPERTIES OF ACIDIFIED SOY-COW MILK BLEND DRINKS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 6(4), 241-246. SID. https://sid.ir/paper/143471/en

Vancouver: Copy

MAZAHERI TEHRANI M., YASAMINI FARIMANI T.. EFFECT OF TOTAL SOLID ON PROPERTIES OF ACIDIFIED SOY-COW MILK BLEND DRINKS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;6(4):241-246. Available from: https://sid.ir/paper/143471/en

IEEE: Copy

M. MAZAHERI TEHRANI, and T. YASAMINI FARIMANI, “EFFECT OF TOTAL SOLID ON PROPERTIES OF ACIDIFIED SOY-COW MILK BLEND DRINKS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 6, no. 4, pp. 241–246, 2011, [Online]. Available: https://sid.ir/paper/143471/en

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