Soy Milk Product Mixed with Carrot Juice

Abstract

The purposes of the research on soy milk product mixed with carrot were to study the preparation of soy milk, carrot juice extraction, appropriate ratio of soy milk to carrot juice and sugar content, shelf - life, and consumers’ acceptance of the product. The study was focused on the product’s physical quality, chemical composition, sensory quality, and micro-organism content. The results of the research revealed that soy milk with soy bean : water at 1:4 (by dry soy bean weight)used in extraction process; blanching of carrot prior to extracting which yields 70.31% of the juice and 4,580 μg . (763.33 R.E) beta - carotene per 100 grams of carrot which is a higher amount than extracting fresh carrot ; the ratio of soy milk to carrot juice at 70:30, and 5% of sugar content by weight are appropriate in soy milk mixed with carrot production. The L*value, a*value, and b* value were 66.79, 25.24, and 39.25, respectively. The viscosity was 17.33 centipoint; total soluble solid was 11.67 brix; and pH was 6.25. The acceptance scores on color, flavour, texture, and overall preference were 7.98, 8.00, 7.93, and 8.05. This means preference on color and texture was moderate; the preference on flavour and texture was very high. For chemical composition, it was found that there were 71.08 kcal. energy, 4.40 g. protein, 1.56 g. fat, 9.86 g. carbohydrate, and 1,378 μg.(229.67 R.E.) beta-carotene per 100 grams. The cost of raw materials was 6.41 baht per 180 ml./bottle. The study of consumers’ product acceptance showed that most consumers had knowledge on nutrition; they accepted and had preference on the product at the moderate level. The price of 12.00 baht per 180 ml. bottle was accepted. It was also found that there was no physical or chemical change of the product when kept at 70C for 14 days. Total bacterial count was 4.8x10 CFU/cm3 when compared to Soy Milk Thai Community Product Standard (SPC. 529/2004) which specified that not exceeding 1x104 CFU/ cm3 should be found in the product. It was evident that the product was still safe for consumption when kept for 14 days.