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ABSTRACT

Soymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO4 or citric acid. The additions of CaSO4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO4, or citric acid but not with subsequent additions.