PHYSICOCHEMICAL AND SENSORY EVALUATION OF SELECTED AUSTRALIAN UHT PROCESSED SOY BEVERAGES

This study used an untrained sensory panel and basic physicochemical t echniques to compare changes in several UHT soymilk formulations durin g accelerated storage. A commercial UHT/aseptically packaged sample of milk was used as a reference control. The sensory panel (N=28) detect ed differences in acceptability of viscosity and colour-darkness, whic h correlated well with instrumental values. Panellists could also diff erentiate between product stored at 4 degrees C and 50 degrees C for t hree weeks. Changes were measured in pH, viscosity, free amino groups, colour, and free hydroxymethylfurfural.