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31 .   Study on soymilk flavoring to increase its acceptability

Authors: Sonia Amariei, Georg Gutt, Maria Poroch-Serițan, Ana Leahu, Cristina Elena Hrețcanu, Anca Liliana Găină

Volume 22, Issue 3;
Pages: 194-200; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The aim of this paper is to mask the taste of soymilk by adding a vanilla flavored beverage with the same acceptability as cow milk, in order to obtain the same flavor. The analyzed and compared samples were 1.5 wt% fat cow milk and soymilk, both products existing on the Romanian market, being flavored by 0.1, 0.2 and 0.3 wt% vanilla. Density, conductivity, pH and color of the aromatized samples as well as of the reference ones were measured. After analyzing the physical and chemical properties, as well as color and taste, we determined the optimal weight percentage of vanilla in soymilk for obtaining an equal flavor as in cow milk.

Keywords: soymilk, color, taste, smell, acceptability

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