Browsing by Author "Soriano, Rezza R."

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    Development of flavored soya (Glycine max) milk drink
    (Don Mariano Marcos Memorial State University-Mid La Union Campus, 2017) Soriano, Rezza R.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Alvarez, Shiela B.; Pacada, Charles A.
    The study aimed to formulate and process an acceptable flavored soya milk drink that is wholesome and safe for human consumption this study involves the processing and standardization of flavored soya (Glycine max) milk drink, the sensory attributes, physico-chemical properties, microbiological qualities, packaging material, and the return on investment of processing of coffee flavored soya milk drink. Three flavors were used for plain soya milk drink: Tl turmeric flavor, T2 Coffee flavor and T3 Lemon grass flavor. T2 was selected as the best formulation based on sensory evaluation. It was then subjected to different analyses such as physico-chemical and microbiological analysis. The standardized flavored soya milk drink has coffee flavor, brown in color, low perceptible sweetness, moderate bitterness, moderate in soya flavor , low perceptible milk flavor, slightly strong roselie coffee flavor, just perceptible tartness and it has thin consistency. The physico- chemical qualities of flavored soya milk drink are: pH of 6.5, TSS of 14° Bx, Crude protein of 2.46 g/lOOg and Crude fat of 13.40 g lOOg. The microbiological qualities of the flavored soya milk drink are: yeast and mould count of <10cfu/ml, aerobic plate count of <10 cfu/ml and e.coli is negative. The projected monthly production of standardized coffee flavored soya milk drink resulted to 42% return on investment, with the projected payback period of 2 months.