Development and processing of intermediate moisture, shelf-stable condensed sweetened soy concentrates
Several model systems were designed to develop intermediate moisture shelf-stable products. These systems were designed using whole soy and desludged soy slurries. Four nutritive sweeteners namely sucrose, glucose, fructose and sucrose:glucose (7:3) were the major component and the soy solid content of these models varied from 10 to 30%. The modified Smith equation was used to calculate the quantity of each component in the model systems. The quantity of total water in the soy systems was calculated at an aw of 0.86, the lower limit of spoilage.
Agriculture, Food Science and Technology
University of Illinois - Urbana-Champaign
Networked Digital Library of Theses and Dissertations
University of Illinois at Urbana-Champaign