Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk 1

@inproceedings{Ikya2013EffectOC,
  title={Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk 1},
  author={J. K. Ikya and D. I. Gernah and H. E. Ojobo and Oluwasola Oni},
  year={2013}
}
The effect of different processing temperatures on some quality characteristics of soymilk was determined. Soybean was processed at varying temperatures (80, 90 and 110°C), to produce soymilk samples A, B and D, with product processed using the normal boiling temperature of 100°C (sample C) as standard. The soymilk products were subjected to physiochemical, microbiological and sensory analyses using standard analytical methods. The moisture and crude fat contents decreased significantly (p<0.05… CONTINUE READING
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