• Dr.Ayni Swaleh
• Dr. Anita Mishra

Unfermented and fermented soy-carrot beverages sweetened with date, and honey were evaluated for their physiochemical, proximate, and sensory properties. The phytochemical content of soymilk, carrot juice, and their combination was also investigated. By homogenising soy milk and carrot juice in a 2:1 ratio and sweetening to 12 percent Brix, three sets of soy-carrot beverages were created. Date and honey were used to sweeten each set. A fourth set was left unsweetened as a control. After pasteurisation, one part was fermented for 24 hours at 42°C with a pure culture of Lactobacillus acidophilus. Fermentation decreased the pH (5.40–3.90), titratable acidity (0.55–0.90 percent lactic acid), and viscosity (0.65–0.87 Pa.S) of the soy-carrot beverages significantly (p0.05). Unfermented beverages had moisture, protein, fat, ash, carbohydrate, and energy content of 82.85–94.95 percent, 2.14–2.88 percent, 0.42–1.21 percent, 0.10–0.20 percent, 3.21–12.55 percent, and 26.46–74.53 Kcal/g, respectively, while fermented beverages had 90.00–92.00 percent, 2.06–2.20 percent, 0.87–1.08 percent, 0.11–10.20 percent, 4.86–8 and 36.77–53.20 Kcal/g, respectively. Total carotenoid, phenol, and DPPH radical scavenging activity ranged from 2.40–7.90 mg tannic acid/ml, 14.81–26.59 mg tannic acid/ml, and 4.02–27.83 percent, respectively, and were significantly (p0.05) higher in a soy-carrot blend with carrot as the major contributor. The degree of similarity of the sensory attributes for sweetened and unfermented beverages was significantly (p0.05) higher than for fermented beverages. Dates and honey (12 percent Brix) can be used as sucrose substitutes in the preparation of a nutritious beverage from soymilk and carrot juice.

Unfermented soy-carrot beverages, fermentation, soy milk, carrot juice

"Unfermented and Fermented Soy-Carrot Beverages Sweetened With Dates and Honey: Physiochemical and Sensory Properties", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 1, page no.d288-d293, January-2023, Available :http://www.jetir.org/papers/JETIR2301335.pdf

"Unfermented and Fermented Soy-Carrot Beverages Sweetened With Dates and Honey: Physiochemical and Sensory Properties", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 1, page no. ppd288-d293, January-2023, Available at : http://www.jetir.org/papers/JETIR2301335.pdf