EFFECT OF FORTIFICATION ON SENSORY CHARACTERISTICS OF SOY MILK

Samples of soy milk prepared by pressure blanching and fortified with two levels each of thiamine, riboflavin, lysine and methionine were gi ven different heat treatments i.e., no belling, boiling and sterilizat ion for evaluation of nutrient losses and sensory characteristics. The results indicated that heat treatment caused substantial loss of fort ified nutrients as compared to that in unboiled samples. Among the nut rients, the loss in fortified thiamine content was comparatively highe r to other nutrients. Sensory analysis of fortified soy milk indicated that higher level of fortification lowered the acceptability of soy m ilk significantly, when compared with unfortified and those fortified with low levels of nutrients. However, the increase in sugar content a nd addition of 0.1% salt brought the acceptability of soy milk fortifi ed with higher level of nutrients on par with other samples.