Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties

Soy’s products and their nutritional value have been studied by some researchers. In this study a new product(Soy milk pastille) was produced from soy milk, strawberry flavor, mixture of hydrocolloids , sweeteners, pH adjutants and other ingredients. First, type and levels of hydrocolloids, sweetener and production method were evaluated. Then, the effect of grape concentrate instead of invert sugar on nutritional values and sensory properties was studied. The results showed that overall acceptance of soy pastilles that content of grape concentrate decreased in despite of some good effects on nutritional values and sensory acceptability.

Keywords:

soy milk , pastille , nutrition , grape concentrate