The use of soy milk in the production of functional Kashk powder and determining its characteristics

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RASHIDI H.; Moatamedshariaty P.; GHODS ROHANI M.; HAKIMZADEH V.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:109 Page(s): 65-73

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Title

The use of soy milk in the production of functional Kashk powder and determining its characteristics

Author(s)

RASHIDI H. | Moatamedshariaty P. | GHODS ROHANI M. | HAKIMZADEH V. | Issue Writer Certificate

Keywords

Kashk powderQ2

Soy MilkQ2

Functional foodQ1

Sensory CharacteristicsQ1

Physico-Chemical CharacteristicsQ1

Abstract

Soybean and its products have been considered as functional products. Due to applying of functional properties of Soy Milk, a mixture of cow milk and Soy Milk in different proportions (zero, 20, 40, 60, 80 and 100% Soy Milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by a spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3. 1% to 3. 96% and 29. 2% to 65. 57% respectively and the amount of acidity decreased from 1. 72% to 0. 8% in the 100% Soy Milk sample compare to 0% Soy Milk Kashk (P ≤ 0. 05). The increase in Soy Milk also increased the viscosity and consistency of the reconstituted Kashk. Adding Soy Milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding Soy Milk at levels higher than 40% caused a significant reduction (P ≤ 0. 05) in taste and color score. Soy Milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of Soy Milk.

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APA: Copy

RASHIDI, H., Moatamedshariaty, P., GHODS ROHANI, M., & HAKIMZADEH, V.. (2021). The use of soy milk in the production of functional Kashk powder and determining its characteristics. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(109 ), 65-73. SID. https://sid.ir/paper/378536/en

Vancouver: Copy

RASHIDI H., Moatamedshariaty P., GHODS ROHANI M., HAKIMZADEH V.. The use of soy milk in the production of functional Kashk powder and determining its characteristics. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(109 ):65-73. Available from: https://sid.ir/paper/378536/en

IEEE: Copy

H. RASHIDI, P. Moatamedshariaty, M. GHODS ROHANI, and V. HAKIMZADEH, “The use of soy milk in the production of functional Kashk powder and determining its characteristics,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 109 , pp. 65–73, 2021, [Online]. Available: https://sid.ir/paper/378536/en

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