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Effect of flour processing on the quality characteristics of a soy-based beverage

Arif, Sara, Ahmad, Asif, Masud, Tariq, Khalid, Nauman, Hayat, Imran, Siddique, Farzana and Ali, Muhammad 2012, Effect of flour processing on the quality characteristics of a soy-based beverage, International journal of food sciences and nutrition, vol. 63, no. 8, pp. 940-946, doi: 10.3109/09637486.2012.687365.

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Title Effect of flour processing on the quality characteristics of a soy-based beverage
Author(s) Arif, Sara
Ahmad, Asif
Masud, Tariq
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Hayat, Imran
Siddique, Farzana
Ali, Muhammad
Journal name International journal of food sciences and nutrition
Volume number 63
Issue number 8
Start page 940
End page 946
Total pages 7
Publisher Informa
Place of publication Abingdon, Eng.
Publication date 2012-12
ISSN 1465-3478
Keyword(s) Beverages
Colony Count, Microbial
Food Handling
Food Preferences
Food Preservatives
Food Quality
Food Storage
Germination
Gram-Negative Bacteria
Gram-Positive Bacteria
Humans
Hydrogen-Ion Concentration
Microbial Viability
Pakistan
Physicochemical Phenomena
Seeds
Sensation
Soy Foods
Soybeans
Taste
Summary Four treatments (roasting, germination, autoclaving and an application of 0.5% EDTA+0.5% sodium hydroxide) were used to reduce the beany flavour of soya beans to produce a soy-based beverage. While germination significantly increased the protein level as compared to the other treatments, the maximum reduction of the beany flavour was achieved by the 0.5% EDTA+0.5% sodium hydroxide application. The soya beans that underwent this treatment were used during the second phase for optimized beverage formulation. During the second phase, a beverage was prepared according to different formulations and analysed for chemical composition and total viable count during a two-month storage period. During storage, the beverage samples exhibited variations in several parameters. The acidity, reducing sugars and total sugars increased, while the ascorbic acid, total soluble solids and pH decreased. Overall, chemical and microbial analyses showed the stability of the product during the storage period.
Language eng
DOI 10.3109/09637486.2012.687365
Field of Research 090805 Food Processing
0908 Food Sciences
1111 Nutrition And Dietetics
Socio Economic Objective 860110 Soy Products
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2012, Informa UK
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086077

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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