Vol. 12, Issue 4 (2023)

Author(s):
Rutuja Mane, Kailash Kamble, Vikram Kad, Vilas Salve and Ritu Kukde

Abstract:
Soybean is an excellent source of protein. However, off-flavor is the most serious issue with raw soybeans. The purpose of this study was to determine the effect of soaking temperature on the proximate composition and sensory properties of soymilk made from the soybean varieties DS-228, KDS-753, JS-93-05, JS-335, and KDS-726.Three soaking temperature 30, 40 and 50 °C and constant time of 12 hr were considered in the experiment. The study revealed that soaking temperature had significant effect on water absorption of grains. Soymilk protein content was significantly affected by soaking temperature. A higher value (was observed at 40 °C soaking temperature. Soymilk fat content was significantly affected by soaking temperature.