EFFECT OF PRESERVATIVES ON THE SHELF-LIFE OF SOYMILK

The purpose of the study was conducted to evaluate the effect of preservatives on the shelf life of soymilk. Soymilk was prepared from the soybean variety of sohag. The experiment was conducted in the laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh during July to December, 2005. Potassium-meta-bisulphite (KMS), Sodium-benzoate and potassium sorbate were used in soymilk as preservatives. The preservatives were used singly or in a mixture of the three. The samples were stored at room temperature (28-35°C) and refrigerated condition (5±1°C) to study the shelf-life of soymilk. The soymilk samples sensory quality was evaluated by taste panels comprising of 10 members. The storage soymilk were shelf stable up to 2 days at room temperature and up to 14-17 days at refrigeration temperature using different levels and types of preservatives. To preserve soymilk, Sodium benzoate and Potassium meta bi-sulphite are acceptable. Because these two preservatives not only preserve soymilk up to 17 days but also increase the colour , flavor ,taste and overall acceptability of soymilk. But mixed preservative can give 17 days self life but decrease the colour, flavor ,taste and overall acceptability of soymilk.