Department of Food Science and Technology, Rajiv Gandhi College of Food Technology, Marathwada Agricultural University, Parbhani-431 402 (M.S.)
Online published on 28 February, 2013.
Five varieties of soybean viz MAUS-32, MAUS-67, MAUS-71, MAUS81, JS-335 were utilized for the preparation of soymilk, during which okara (soymilk residue) was also obtained. The soymilk and okara were analyzed for physical and chemical parameters. The soymilk from variety MAUS-81, MAUS32 contained higher amount of protein while JS-335 contained considerable amount of fat. Quantity of okara obtained from JS-335 was higher and of good quality. The varieties MAUS-81, MAUS-32 and JS-335 were found to be good.
Soybean, soymilk, okara
