Formulation powdered soybean milk
Keywords:
formulated foods, powders, spray-dried soymilk powderAbstract
The formulation of soymilk was defined with added vegetable fat using a spray-drying technology. The product formulation included solids of soybean, vegetable fat lacto-350, sugar and fine salt. Three experimental runs were carried out to determinate the formulation. In each run 500 kg of the product were employed to define the formulation by sensory evaluation tests using a scale of points for attributes. The physical-chemical and microbiological properties of the powdered product were determined. The obtained product was used as substitute of powdered milk in milk for consumption and in powdered mixtures for ice creams. The obtained food product presented good microbiological and nutritional quality and sensory acceptance.
Keywords: formulated foods, powders, spray-dried soymilk powder.
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