Effect of Addition of Industrial Additives on Soymilk Keeping Quality
Microbial and Sensorial Qualities of Soymilk as Affected by the Addition of Citric Acid and Sodium Benzoate
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The expensive nature of animal sources of proteins has unfortunately made them quite unaffordable to low-income earners, who could have used them as diet complements for starchy foods. As a good alternative for vegetarians, soybean protein is significantly rich in all essential amino acids except methionine and cysteine, however, it is a good source of riboflavin. These huge benefits most probably have stimulated many studies on the incorporation of soybean into indigenous meals. Microbial activities of microorganisms in foods and drinks can be inhibited by the addition of preservatives thereb...
The expensive nature of animal sources of proteins has unfortunately made them quite unaffordable to low-income earners, who could have used them as diet complements for starchy foods. As a good alternative for vegetarians, soybean protein is significantly rich in all essential amino acids except methionine and cysteine, however, it is a good source of riboflavin. These huge benefits most probably have stimulated many studies on the incorporation of soybean into indigenous meals. Microbial activities of microorganisms in foods and drinks can be inhibited by the addition of preservatives thereby extending their life span. An immense number of microorganisms such as coliforms, mesophilic aerobic bacteria, moulds, and yeasts are responsible for the spoilage. In a bid to create an unfavourable environment for the growth and multiplication of bacteria, chemical preservatives; citric acid, and sodium benzoate were used as preservatives in this study. Therefore, in this study, the preservative efficiency of industrial preservatives on shelf life extension of soymilk was investigated.
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