African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 927

Full Length Research Paper

Chemical evaluation and sensory attributes of soymilk fortified with carrot powder

Edith Madukwe* and Paul Eze Eme
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.
Email: [email protected]

  •  Accepted: 27 August 2012
  •  Published: 26 October 2012

Abstract

 

This study evaluates the nutrient content and sensory attributes of soymilk fortified with carrot powder. Carrots, soybeans, sugar and flavourings were bought from local retailers in Ogige main market, Nsukka, Enugu State, Nigeria. The fresh carrots were washed, scrapped, trimmed, sliced, sundried, grinded, packaged and stored in a labeled polythene bag. The soybean seeds were sorted, cleaned, washed, soaked for 18 h, drained and blanched for 25 min at 89°C. The blanched beans were pulverized with hot water; the paste formed was diluted with water at 1:5 and then sieved to get the soymilk. The soymilk was cooked for 23 min at 87°C. Flavor agents and sugar were added and 20 g each of carrot powder was added to 500 and 600 ml of soymilk, respectively. The proximate composition, vitamin and mineral contents of the samples were determined using standard methods. Sensory attributes were also evaluated. The result reveals that the proximate composition, vitamin and mineral contents of the fortified soymilk (CSand CS3) were higher than the plain soymilk (CS1). Sensory evaluation of soymilk indicated that Sample CS1 was preferred to CS3, while CS2 was least preferred. Carrot powder addition to soymilk improved its micronutrients content.

 

Key words: Chemical, sensory, evaluation, soymilk, carrot powder, fortified.