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Development of flavored soya (Glycine max) milk drink

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creativework.keywordsDevelopment, flavored, Soya, Formulation, Roselle coffee, Standardization
dc.contributor.advisorEstabillo, Imma Concepcion G.
dc.contributor.authorSoriano, Rezza R.
dc.contributor.chairBernardino, Meryl A.
dc.contributor.committeememberAlvarez, Shiela B.
dc.contributor.committeememberPacada, Charles A.
dc.date.accessioned2026-09-10T05:54:55Z
dc.date.available2026-09-10T05:54:55Z
dc.date.issued2017
dc.descriptionFull text
dc.description.abstractThe 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.
dc.format.extentxii, 100 p.: ill. (col.).
dc.identifier.citationSoriano, R. R. (2017). Development of flavored soya (Glycine max) milk drink. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2477
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University-Mid La Union Campus
dc.sdgSDG 2
dc.sdgSDG 3
dc.sdgSDG 12
dc.subjectFlavored soymilk--Development and formulation
dc.subjectSoybean products--Food processing
dc.subjectSoymilk beverage--Food technology
dc.subject.ddcFood science
dc.subject.ddcFood industry and trade
dc.subject.lcshSoymilk
dc.subject.lcshSoybean products
dc.subject.lcshBeverages
dc.subject.lcshProcessed foods
dc.subject.lcshFood science
dc.subject.lcshFlavor
dc.titleDevelopment of flavored soya (Glycine max) milk drink
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameGlycine max (L.) Merr.
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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