抽象的

The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage

Oloye DA

Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: Hot extraction method , cold extraction method and soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Results obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and C this was no significant difference between sample A and C in terms of colour. The general acceptability of the sample showed that all the samples were acceptable.