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Development of an Agar-gel Added Soy Beverage

우무를 첨가한 콩 음료 개발

  • 강동수 (여수대학교 식품공·영양학부) ;
  • 최옥수 (순천제일대학 식생활부)
  • Published : 2003.06.01

Abstract

An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

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