ACCEPTABILITY AND KEEPING QUALITY OF SOYMILK IN TANZANIA

Acceptability and keeping quality of two soymilk samples produced by h ot water grinding and by presoaking in NaHCO3 was determined in Morogo ro town. In terms of flavour and taste the two samples were significan tly different from cow's milk (p < 0.05) but when vanilla was added (0 .5 ml/l) the two samples were not significantly different from cow's m ilk. As estimated by using pH, titratable acidity and standard Plate C ount, the milk samples could be kept at room temperature (25 +/- 2-deg rees-C) for up to 12 hours. To destroy 99% of the trypsin inhibitors i n the soymilk samples, 45 minutes at 98-degrees-C were needed for the alkaline presoaked milk while 75 minutes were needed for the plain wat er presoaked soymilk.