Preparation and Quality Evaluation of Soymilk Carrot Blend
Ambreen Akhtar Saddozai1, Amer Mumtaz2, Naseem Rauf1, Saeeda Raza2, Nouman Rashid Siddiqui2, Muhammad Naeem Safdar2, Sahar Shibli2, Muhammad Suhail Ibrahim3*, Muhammad Akhtar4 and Muhammad Saad Rehan5
ABSTRACT
Shelf life of carrot supplemented soya milk was studied at two different temperatures to improve its pro vitamin A profile. Soymilk being potential source of protein was used as a carrier of pro- vitamin A. Carrot powder was blended in soya milk at three different concentrations levels 2%, 4% and 6% and packed in sterilized bottles. The product was kept at two different temperatures (ambient and refrigerated temperature) for 14 days to assess its shelf life. During the storage period the samples were analyzed for different chemical parameters total soluble solids, pH, total carotenoids, protein contents and antimicrobial analysis. On the basis of quality attributes it was observed that plain and carrot supplemented soymilks remained acceptable up to 7 days at refrigerated temperature. Plain soymilk had lower TPC at both temperatures than carrot supplemented milk. pH, TSS, carotenoids and protein contents in samples were decreased with increased time at both the temperatures. Highest protein and carotenoid content was detected in 6% carrot supplemented milk.
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