Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

Acta Scientiarum Polonorum Logo
Submit manuscript
Journal metrics
Indexed in:
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 3 (1) 2004 pp. 93-102

Elzbieta Dluzewska, Marlena Nizler, Magdalena Maszewska


Abstract The aim of this work was to determine the influence of the amount of isolated soy protein, polysaccharide hydrocolloids, fiber and the kind of flavour agents on the quality of soy beverages. The addition of guar gum increased the stability of soy beverages in higher degree than the addition of locust bean gum. However, the sensory properties of beverages which contained the locust bean gum were evaluated higher. As far as physico-chemical and sensory properties are concerned the best evaluated sample among all investigated was the one which contained 3.48% isolated soy protein, 0.5% locust bean gum and 0.5% fiber. The kind of flavour agents had the influence on the sensory evalua-tion of beverages. The raspberry beverage possessed the highest consumer’s desirability among all investigated samples.
Keywords: soy beverage, isolated soy protein, hydrocolloids, fiber
pub/.pdf Full text available in english in Adobe Acrobat format:

For citation:

MLA Dluzewska, Elzbieta, et al. "TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 93-102.
APA Dluzewska E.,Nizler M.,Maszewska M. (2004). TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES. Acta Sci.Pol. Technol. Aliment. 3 (1), 93-102
ISO 690 DLUZEWSKA, Elzbieta, NIZLER, Marlena, MASZEWSKA, Magdalena. TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 93-102.