Studies on development of soymilk based mango RTS beverage.
Sakhale B. K., Pawar V. N., Ranveer R. C.
Author Affiliation: Food Technology Division, Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad - 431 004, MS, India.
Electronic Journal of Environmental, Agricultural and Food Chemistry 11 : 523-528
Abstract : In the present investigation aim to reduce the beany flavor of soymilk and develop fruit flavored soy beverage. The RTS (Ready-to-serve) beverage was prepared by blending soymilk with mango pulp in different combinations such as 80:20, 70:30, 60:40 and 50:50 and analyzed for various physico-chemical and sensory characteristics for its overall acceptability. The study revealed that the RTS beverage prepared by blending the soymilk and mango pulp in the equal proportion (50:50) was found better in almost all physico-chemical and sensory quality parameters as compared to the other combinations.