Abstract
An evaluation study was carried out on soymilk reconstituted from soymilk powder which in turn was obtained through spray-drying of soymilk formulated from defatted soymeal. The colour and stability of the reconstituted soymilk were found to be dependent on the relative levels of oil and emulsifier added to the formulation. A 2 3 factorial experiment was designed to determine the effect of protein, oil and emulsifier levels on the colour and stability of the soymilk. Using a Hedonic preference test, the acceptability of the reconstituted soymilk formulated on the basis of results from the 2 3 factorial experiment was assessed and compared with commercial samples of soymilk.
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