Volume 17, Issue 109 (2021)                   FSCT 2021, 17(109): 65-73 | Back to browse issues page

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rashidi H, moatamedolshariati P, Ghods rohani M, Hakimzadeh V. The use of soy milk in the production of functional Kashk powder and determining its characteristics. FSCT 2021; 17 (109) :65-73
URL: http://fsct.modares.ac.ir/article-7-32724-en.html
1- Khorasan Razavi agricultural and natural resources research and education center, AREEO, Mashad, Iran , ha_rashidi@yahoo.com
2- khorasan Razavi Agricultural and natural resources Research and education center
3- khorasan razavi agricultural and natural resources research and education center, AREEO, mashad, Iran
4- Department of Food Science and Technology, Quchan Branch, islamic Azad University, Quchan, Iran.
Abstract:   (1319 Views)
soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3.1% to 3.96% and 29.2% to 65.57% respectively and the amount of acidity decreased from 1.72% to 0.8% in the 100% soy milk sample compare to 0% soy milk Kashk (P ≤0.05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤0.05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk. 
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Article Type: Original Research | Subject: Food formulations
Received: 2019/05/7 | Accepted: 2020/09/7 | Published: 2021/03/9

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