Variations in viscosity of soy milk with the refrigerated storage of soy paste

Abstract

The objective of this work is to determine if Physico-Chemical variations take place in soy milk prepared from soy paste stored at different temperatures. Solids content, acidity, and whole counting were determined to soy paste. Each lot was splitted in 400 g aliquots and potted in 500 mL caped polyestirene pots that were stored at 4 or 12°C. Every 24 hours triplicated samples were taken and 8,6% solids soy milk was prepared with them. Acidty and viscosity were determined to milk. It is demonstrated that refrigerated conservation of soy paste induce viscosity changes in soy milk meanwhile there are not significative variations in acidity for the paste kept at 4°C but in the case of 12°C there is a change at 96 h.