Low Calorie Soy Milk Product Fortified with Beta-Carotene

Abstract

The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot, which was one source of beta-carotene, and sugar 2) to study the physical and chemical quality of the product 3) to study shelf- life of the product and 4) to investigate the product acceptance. Standard soy milk formula was studied and fortified with 3 levels of carrot and reduced 4 levels of sugar content. The 3x4 factorial Design was used to experiment and 9-points hedonic scale was used for sensory evaluation from 30 panelists. The results were found as follows: 1. For the content of carrot and sugar, the panelists had the acceptance of carrot with 2000 gram and 65% of sugar reduction. The use of carrot and sugar had significant (p<0.05) effects on over all liking and milk’s taste. 2. For the physical quality, it was found that L* value was 6.50, a* value was 20.13, b* value was 10.44, viscosity was 27.80 centipoint, total soluble solid was 11.33 + 0.01 degree Brix and ph was 6.55. For the chemical quality, 100 gram of soy milk fortified with beta-carotene contained 37.45 kcal energy, 2.48 g protein, 0.01 g fat, 6.86 g carbohydrate and 3.18 ml beta- carotene. 3. For shelf-life study, it was found that the product did not change when kept in the temperature of 7 degree Celsius for 0-10 days except for 11-14 days. Total bacteria count was 4.8x10 CFU/cm3 when compared to Thai Community Product Standard (529/2547), it should be found lower than 1x104 colony/ 1 cm3 . It was evidently found that low calorie soy milk fortified with beta-carotene was safety for consumer when kept for 14 days. 4. For the product acceptance, it was found that 93% of the consumer satisfied the product price of 10 baht per 200 ml consumption.