Download Tag: SOYMILK PROCESSING AND STORAGE

ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A    Hot extraction method Cold extraction method Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and ...

CHAPTER ONE INTRODUCTION His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Soja hispide moech. It is not known when this remarkable legume, soybean was first cultivated in China. However as the first legume of which a written record was made. This was in the books ...

ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A         Hot extraction method B.        Cold extraction method C.        Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples ...

ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A         Hot extraction method B.        Cold extraction method C.        Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples ...