Effect of Different Process Parameters on the Quality of Soy Milk Supplemented with Pumpkin

Received: 10-10-2022

Accepted: 27-03-2023

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Issue: Vol. 21 No. 3 (2023)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Dinh, T., Nga, N., Huyen, V., Tzompa-Sosa, D., & Dewettinck, K. (2024). Effect of Different Process Parameters on the Quality of Soy Milk Supplemented with Pumpkin. Vietnam Journal of Agricultural Sciences, 21(3), 335–344. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1120

Effect of Different Process Parameters on the Quality of Soy Milk Supplemented with Pumpkin

Tran Thi Dinh (*) 1 , Nguyen Thi Thuy Nga 2 , Vu Thi Huyen 2 , Daylan A Tzompa-Sosa 3 , Koen Dewettinck 3

  • 1 Khoa Công nghệ thực phẩm, Học Viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 3 Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium

    • Keywords

    Soy milk, pumpkin supplementation, food processing

    Abstract


    Soybean has high nutritional content and contains many bio-active compounds belonging to the group of isoflavone and polyphenol. However, the processed foods from soybeans in the market are mainly traditional products with low added value. In this study, we applied a single-factor experimental design and evaluated the quality of soybean milk supplemented with pumpkin by means of instrumental analysis and ranking of the sensory properties of the product to determine the important technological paramerters in the processing of pumpkin soya milk with high nutritional and organoleptic qualities. The results show that the most suitable technological conditions were blanching soybeans at 75C for 1 min; supplementing pumpkin juice of 6% and adjusting the soluble solids content of pumpkin supplemented soy milk of 13Bx. Furthermore, using potassium sorbate of 0.06% extended shelf life of the product up to 14 days at 4 ± 1C. Due to many superior properties on nutritional values and sensory quality, pumpkin supplemented soy milk has the potential for commercialization in the market.

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