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dc.contributor.authorSidhu, Jaideep Singh
dc.date.accessioned2014-04-15T04:30:18Z
dc.date.available2014-04-15T04:30:18Z
dc.date.issued2013-08
dc.identifier.othersidhu_jaideep_s_201308_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/sidhu_jaideep_s_201308_ms
dc.identifier.urihttp://hdl.handle.net/10724/29655
dc.description.abstractWe investigated the effect of continuous high pressure processing on the physical, chemical, microbiological and sensory qualities of soymilk prepared form whole dehulled soybeans. Changes in quality were also investigated by storing the soymilk at 4 °C for 28 days. The soymilk remained stable without any separation at the end of storage period. The particle size was reduced significantly (α<0.05) and it did not change during storage. No lipoxygenase activity was detected. The pH value and microbial load decreased significantly after processing. During storage, the pH value reduced while the microbial load increased. The intensities of beany aroma, beany flavor and cooked flavor were generally higher as compared to commercial soymilk samples. The intensity of beany flavor was found to reduce during storage. However, there was no significant difference in the astringency, bitterness and chalkiness of the samples prepared in this study and the commercial samples.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectContinuous
dc.subjectHigh Pressure
dc.subjectParticle Size
dc.subjectpH
dc.subjectLipoxygenase
dc.subjectMicrobiology
dc.subjectSensory
dc.subjectStorage
dc.titleEffect of continuous flow high pressure throttling (CFHPT) on quality attributes of soymilk and changes during storage
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRakesh Singh
dc.description.committeeRakesh Singh
dc.description.committeeRobert Shewfelt
dc.description.committeeWilliam L. Kerr


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