Effect of Different Concentration of Orange Juice on Quality Characteristics of Soya Milk Blended Beverage

Abstract

In present investigation the efforts have been made to prepare orange juice fortified soya milk beverage. The blends were prepared by using different proportions of orange juice and soya milk as 10:90, 20:80, and 30:70 up to 90:10. The different blends were homogenized and pasteurized at 8000 rpm for 2 min and 85°C for 10 minutes respectively. The prepared beverage was analyzed for its different physicochemical as well as organoleptic properties. Organoleptic evaluation of beverages showed that orange soy RTS beverage prepared from 80% orange juice blended in soy milk founded to be best according to physico- chemical properties followed by the 70% orange juice blend, 60, and 50% orange juice blended in soy milk found to have good taste and overall acceptability. This could be beneficial to communities where cow’s milk is unacceptable, unavailable or unaffordable or due to lactose intolerance. Keywords: