Effect of Total Solid on Properties of Acidified Soy-Cow Milk Blend Drinks

Document Type : Research Article

Authors

Mostafa Mazaheri Tehrani ¹

Toktam Yasamani Farimani ²

¹ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

² Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box 91735-147, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v6i4.9280

Abstract

The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (TS). High methoxyl Pectin was added to the drinks at concentrations of 0.25 and the samples were evaluated for physical and sensory properties and serum separation. Results showed that protein content, viscosity and instability of samples were increased by increasing of soy milk in formulation. And total solid was effective on increasing of viscosity and stability. Results suggested that use of soy milk in level of 30% with 6/5 % total solid can produce beverages with appropriate content of protein, viscosity and stability.

Keywords: acidified milk drink, soymilk, High methoxyl Pectin, stability, total solid, sensory properties

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