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Using soy bean milk in manufacture of zabadi



Using soy bean milk in manufacture of zabadi



Egyptian Journal of Food Science 16(1-2): 165-174



The addition of soy bean milk to buffaloe's milk in different added concentrations (0, 10, 20 and 30%) to manufacture zabadi was investigated. Mixtures of both milks with different levels were analyzed during incubation for pH, titratable acidity, total count of lactobacilli, streptococci as well as coliform bacteria. Resultant zabadi was examined for organoleptic properties. The results reveal that the addition of soy milk to buffaloe's milk decreased the pH values throughout the incubation period. Titratable acidity increased in case of 10% soy milk while it decreased again in the higher concentration of soy milk (20, 30%). Lacto bacilli and streptococci counts decreased with increasing soy milk concentraton. Coliform counts were not detected in all treatments with and without soy milk addition. Besides, increasing added soy milk concentration miminize the organoleptic properties of the resultant zabadi due to the beany flavour which realized in high concentrations of soy milk.

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Accession: 001997931

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