Physico-Chemical Characteristic and Sensory Evaluation of Soy-Cow Milk Blend
Physico-Chemical Characteristic and Sensory Evaluation of Soy-Cow Milk Blend
No Thumbnail Available
Date
2008
Authors
Mohammed Ibrahim Mohammed Madani
Journal Title
Journal ISSN
Volume Title
Publisher
University of Khartoum
Abstract
The aim of the present work was to study the physicochemical
characteristics of the soy-cow milk blend products, as well as to
investigate the sensorial attributes and acceptability of these products.
Moisture, oil, crude protein, carbohydrates and ash contents for soy bean
grain were estimated. For cow milk, soy milk and soy-cow milk blends,
moisture, oil, crude protein, carbohydrates, ash and minerals contents as
well as sugar content were determined. Also the organoleptic attributes
for these products were evaluated.
The statistically analyzed results indicated that the protein content of soy
bean grain was high (38.87%). The results also showed that both cow and
soy milk contain no glucose and fructose sugars; however, sucrose
content was low in soy-milk (1.33%). The additions of soy-milk to the
cow milk improved the protein and iron content of cow milk. The soycow
milk 60% blend was the highest in protein (3.96%) and iron (0.50%)
content and the lowest in lactose content (2.03%). The organolyptic
results showed that, the colour score of soy-cow milk blends when
compared with cow milk, was excellent, however, for the other sensory
attributes, the cow milk was more acceptable than soy-milk and the
blends, also the results revealed that, as the amount of soy-milk increased
the sensory properties of the cow milk blends decreased.
In conclusion, although soy milk blends nutritionally are excellent, more
work is needed to improve its unacceptable flavor and taste.
Description
A thesis
Submitted to the University of Khartoum in partial Fulfillment of the
requirements for the degree of M.Sc.
In food Science & Technology
Keywords
University of Khartoum
Physico-Chemical Characteristic
Sensory Evaluation
Soy-Cow Milk
Food Science and Technology
Citation
Mohammed Ibrahim Mohammed Madani, Physico-Chemical Characteristic and Sensory
Evaluation of Soy-Cow Milk Blend. – Khartoum : University of Khartoum, 2009. - 53 P. : illus., 28 cm., M.Sc.