Freeze‐Thaw Stability of Illinois Soybean Beverage

Abstract

ABSTRACTThe objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze‐thaw (F‐T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F‐T stability index. This index was below 35% for both plain base and plain beverage. The freeze‐thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludging. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.