The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage
Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: Hot extraction method , cold extraction method and soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Results obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and C this was no significant difference between sample A and C in terms of colour. The general acceptability of the sample showed that all the samples were acceptable.