Physicochemical and sensory qualities of spiced soy-corn milk

  • Lola Ajala
  • MO Ologunde
  • FO Adetuyi


Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory evaluation of the spiced soy-corn milk type were determined. The results show that the specific gravity of all milk types was not significantly (P>0.05) different from each other. The spiced milk types were relatively stable under refrigerated condition for 72 h while corn milk, soy-corn milk was not stable even under refrigeration. There was no significant (P>0.05) difference in the pH of the milk type at preparation and the value ranged between 6.8 and 6.5. The spiced milk types became more acidic after 24 h. Spicing improved the colloidal stability of the soy-corn milk type and its acceptability to the consumer, but has no significant difference (P>0.05) on the other physicochemical properties investigated.

Keywords: Corn milk, soybean milk, soy-corn milk, colloidal stability

African Journal of Biotechnology Vol. 12(17), pp. 2262-2265

Author Biographies

Lola Ajala
Food Science and Technology Department, Rufus Giwa Polytechnic P.M.B 1019, Owo, Ondo State, Nigeria
MO Ologunde
Ladoke Akintola University of Technology, Ogbomosho, Oyo State, Nigeria
FO Adetuyi
Ondo State University of Technology, Okitipupa, Ondo State, Nigeria.

Journal Identifiers

eISSN: 1684-5315