International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Preservation and processing of soymilk: A review


Deepika Kohli, Sanjay Kumar, Shuchi Upadhyay, Ritesh Mishra

Soy milk is a plant based drink prepared by soaking dried soybeans and grinding them in water. It is a highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. The greatest problem with soy milk is its very short shelf life due to microbial activity. The combination of different preservation methods is just the solution to the problem of short life. The different preservation techniques which can be applied to soymilk are chemical preservatives, heat processing, high pressure processing, pulse electric field, ohmic heating and drying. All these preservation technique gives best results if stored at refrigerated condition as compare to storage at room temperature.
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