Frozen Fruit Juice Blended Soy Yoghurt: Technology, Quality Evaluation and Storage Stability provides a comprehensive account of the science and technology underlying the development of frozen soy-based functional foods. Covering soybean composition, soymilk processing, fermentation, probiotics, fruit juice incorporation, frozen yoghurt technology, delayed melting characteristics, product optimization, quality evaluation, and storage stability, the book presents an integrated approach to the development of innovative plant-based frozen desserts.
The book combines principles of food chemistry, microbiology, nutrition, rheology, sensory science, and food engineering with practical considerations related to product development, quality assurance, industrial production, and commercialization. It serves as a useful resource for students, researchers, academicians, and food industry professionals interested in functional foods, dairy alternatives, and frozen dessert technology.
Publication Date: 2026-06-17