title: Effect of flour processing on the quality characteristics of a soy-based beverage.
abstract: Four treatments (roasting, germination, autoclaving and an application of 0.5% EDTA+0.5% sodium hydroxide) were used to reduce the beany flavour of soya beans to produce a soy-based beverage. While germination significantly increased the protein level as compared to the other treatments, the maximum reduction of the beany flavour was achieved by the 0.5% EDTA+0.5% sodium hydroxide application. The soya beans that underwent this treatment were used during the second phase for optimized beverage formulation. During the second phase, a beverage was prepared according to different formulations and analysed for chemical composition and total viable count during a two-month storage period. During storage, the beverage samples exhibited variations in several parameters. The acidity, reducing sugars and total sugars increased, while the ascorbic acid, total soluble solids and pH decreased. Overall, chemical and microbial analyses showed the stability of the product during the storage period.
authors.affiliation: Department of Food Technology, PMAS-Arid Agricultural University, Rawalpindi, Pakistan.
authors.forename: Sara
authors.initials: S
authors.lastname: Arif
authors.forename: Asif
authors.initials: A
authors.lastname: Ahmad
authors.forename: Tariq
authors.initials: T
authors.lastname: Masud
authors.forename: Nauman
authors.initials: N
authors.lastname: Khalid
authors.forename: Imran
authors.initials: I
authors.lastname: Hayat
authors.forename: Farzana
authors.initials: F
authors.lastname: Siddique
authors.forename: Muhammad
authors.initials: M
authors.lastname: Ali
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D005511:Food Handling; D005518:Food Preferences; D005520:Food Preservatives / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D018525:Germination; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D010154:Pakistan; D012639:Seeds / Q000737:chemistry* / Q000254:growth & development / Q000382:microbiology; D012677:Sensation; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology; D013025:Glycine max / Q000737:chemistry* / Q000254:growth & development / Q000382:microbiology; D013649:Taste
chemical_list: D005520:Food Preservatives