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original articleIssue 16 (4) 2017 pp. 379-391

Rahel Getu1,2, Yetenayet B. Tola1, Satheesh Neela1

1Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
2
Federal Technical and Vocational Education and Training Agency Addis Ababa, Ethiopia

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Abstract

Background. Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage.

Materials and methods. This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties. Fourteen combinations of formulations were determined by D-optimal mixture simplex lattice design, by using Design expert. The blended beverages were prepared by mixing the three basic ingredients with the range of 60−100% soy milk, 0–25% mango nectar and 0–15% sucrose solution. The prepared blended beverage was analyzed for selected physicochemical and sensory properties. The statistical significance of the terms in the regression equations were examined by Analysis of Variance (ANOVA) for each response and the significance test level was set at 5% (p < 0.05).

Results. The results showed that, as the proportion of mango nectar and sucrose solution increased, total color change, total soluble solid, gross energy, titratable acidity, and beta-carotene contents increased but with a decrease in moisture , ash, protein, ether extract, minerals and phytic acid contents was observed. Fi- nally, numerical optimization determined that 81% soy milk, 16% Mango nectar and 3% sugar solution will give by a soy milk blended beverage with the best physicochemical and sensory properties, with a desirability of 0.564.

Conclusion. Blending soy milk with fruit juice such as mango is beneficial, as it improves sensory as well as selected nutritional parameters.

Keywords: beany flavor, blended beverage, mango nectar, sensory properties, soy milk
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/3_4_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0506

For citation:

MLA Getu, Rahel, et al. "Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage." Acta Sci.Pol. Technol. Aliment. 16.4 (2017): 379-391. http://dx.doi.org/10.17306/J.AFS.0506
APA Getu R., Tola B. Y., Neela S. (2017). Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage. Acta Sci.Pol. Technol. Aliment. 16 (4), 379-391 http://dx.doi.org/10.17306/J.AFS.0506
ISO 690 GETU, Rahel, TOLA, Yetenayet B., NEELA, Satheesh. Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage. Acta Sci.Pol. Technol. Aliment., 2017, 16.4: 379-391. http://dx.doi.org/10.17306/J.AFS.0506