Abstract:
Dairy beverages are more common in the beverage industry, however, alternating dairy
milk with plant-based milk had emerged as an alternative protein source for nondairy
users. Therefore, aiming to develop Ready-to-Drink (RTD) soymilk beverage
incorporating tea aroma would be an added value to tea aroma. The present study
used different types of liquid and powdered aromas for soymilk formulation. A ranking
test was carried out with four trained panelists to find out the most desirable liquid and
powdered aroma. Selected liquid aroma (ten times concentrated) and powdered aroma
(40% ten times concentrated) were used for further formulations. Among the different
formulations, the soymilk prepared from 1% liquid aroma and 2% powdered aroma was
selected from the sensory analysis by 30 untrained panelists. The total phenolic content
(0.24 + 0.06 mg GAE/ml), the antioxidant activity (IC50 value 89.29 + 1.54 mg/ml),
and the total flavonoid content (0.08 ± 0.005 QE mg/ml) were higher in the powdered
aroma. Caffeine was not detected in the liquid aroma. The soy milk yield was 85.57
± 4.52%. There was no significant difference in moisture content and total crude fat
content among the samples (p>0.05). Ash content (0.58 ± 0.02 %), fiber content (0.096
± 0.004 %), carbohydrate content (2.33 ± 0.45 %), and pH (5.46±0.06) were higher
in the powdered aroma incorporated sample. Protein content (4.15 ± 0.07 %), energy
value (33.55 ± 1.76 kcal), and calcium content (28.00 ± 2.02 mg/ml) were higher in the
liquid aroma incorporated sample. The yeast, mold, and total plate count were within
the safety margins at a refrigerated temperature. There were no significant changes in
the aroma recovery, the pH value was decreased, and TSS value, viscosity, and water
activity were increased during the storage period (four weeks). RTD soymilk using a
liquid aroma is a cost-effective and alternative protein source.
