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Effect of Added Oil on Soy Beverage Quality
Author(s) -
HITZMAN J. W.,
NELSON A. I.,
WEI L. S.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12948.x
Subject(s) - food science , taste , significant difference , chemistry , soy bean , soy flour , mathematics , statistics
Soy beverages, differing significantly in chalkiness, were formulated to contain one of three partially hydrogenated oils. Taste panel studies indicate that beverages containing 2% added oil were less chalky than control samples. In all beverages no single oil was overwhelmingly preferred. All products containing oil supplements were judged to be whiter than control samples and this finding was supported by objective color determinations. Addition of corn oil to sterilized soy beverages that were significantly different regarding chalkiness tended to reduce differences, and in some cases the quality difference in the various products became statistically indistinguishable.