标题：5. EFFECTIVE UTILISATION OF SOYBEAN IN PREPARING SOY AMRAKHAND AND STUDY OF ITS SENSORY ATTRIBUTES by B. D. RUDRAWAR1, R. S. SHARMA2 AND G. B. SHINDE3
期刊名称：Liminalities : a Journal of Performance Studies
电子版ISSN：1557-2935
出版年度：2017
卷号：84
页码：34 to 45-34 to 45
语种：English
出版社：Liminalities
其他摘要：In present investigation an attempt has been made for utilization of soymilk for the production of Soy-amrakhand, effectively as value addition as it is not easily consumed because of its beany flavour. It was observed that shrikhand sample SM prepared in the percent ratio of soy chakka:sugar:mango pulp was (45:36:18) found most acceptable by panel members as compared to sample SS (50:50:0) (added strawberry emulsion) and sample S (50:50:0) (control) in terms of colour, taste and overall acceptability. pH and titrable acidity of soy amrakhand was done at an interval of 0th day, 10th day, 20th day, 30th day and 40th day of its storage life. The data obtained were recorded and changes in properties of soy amrakhand were studied for Sample SM only as it was found most acceptable by panel members during sensory analysis. During storage of Soy amrakhand there was a fall in pH value was observed from 4.1 to 3.9. Gradual decrease in pH was observed in soy amrakhand after 10 days of storage affecting flavour i.e. (increasing beany flavour). Addition of mango pulp decreases beany flavour of soybean upto 10 days of storage period but after 10 days due to change in acidity and pH again beany flavour appears. This change in beany flavour may be due to formation of compounds such as aldehydes, ketones andalcohols by microorganisms during storage. While gradual increase in titrable acidity from 0.60 % to0.63 % in terms of lactic acid of the soy amrakhand was observed after 10 days of storage period.KEY WORD: Soy-amrakhand, Emulsion, Aldehydes, Ketones, Beany flavour.
