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KMID : 0613820030130030258
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Journal of Life Science
2003 Volume.13 No. 3 p.258 ~ p.264
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Development of an Agar-gel Added Soy Beverage
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Kang Dong-Soo
Choi Ok-Soo
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Abstract
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An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.
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KEYWORD
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soy, beverage, agar-gel, glucomannan, sensory evaluation
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