Author/Authors :
Izadi، Touba نويسنده Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, Mashhad, Iran , , Izadi-Mood، Zahra نويسنده , , Mazaheri Tehrani، Mostafa نويسنده Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan Razavi, Mashhad, Iran , , Ali pour، Mandana نويسنده Department of Food Science and Technology, Shahrekord Branch Islamic Azad University, Shahrekord, Iran , , Zamany Moghadam، Mohammad نويسنده Department of Food Science and Technology ,Ghochan branch ,Islamic Azad University ,Ghochan ,Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
Abstract :
Soy milk is a water extract of soybeans that is a source of protein and calories for human consumption. Also, has been given considerable attention as an economical and nutritive beverage. The undesirable flavour of soybeans is described as beany flavour, bitter, grassy, and astringent. It is important that identification of off flavour agents and using of methods for improvement of soy milk quality. The objective of this study is identification and improvement of organoleptical and physical deficiencies associated with soy milk compositions and investigation of technological methods in order to better utilize the its health and nutritional benefits.
