The purposes of the research on soy milk product mixed with carrot were to study the preparation of soy milk carrot juice extraction appropriate ratio of soy milk to carrot juice and sugar content shelf - life and consumers’ acceptance of the product. The study was focused on the product’s physical quality chemical composition sensory quality and micro-organism content. The results of the research revealed that soy milk with soy bean : water at 1:4 (by dry soy bean weight)used in extraction process; blanching of carrot prior to extracting which yields 70.31% of the juice and 4580 μg . (763.33 R.E) beta - carotene per 100 grams of carrot which is a higher amount than extracting fresh carrot ; the ratio of soy milk to carrot juice at 70:30 and 5% of sugar content by weight are appropriate in soy milk mixed with carrot production. The L*value a*value and b* value were 66.79 25.24 and 39.25 respectively. The viscosity was 17.33 centipoint; total soluble solid was 11.67 brix; and pH was 6.25. The acceptance scores on color flavour texture and overall preference were 7.98 8.00 7.93 and 8.05. This means preference on color and texture was moderate; the preference on flavour and texture was very high. For chemical composition it was found that there were 71.08 kcal. energy 4.40 g. protein 1.56 g. fat 9.86 g. carbohydrate and 1378 μg.(229.67 R.E.) beta-carotene per 100 grams. The cost of raw materials was 6.41 baht per 180 ml./bottle. The study of consumers’ product acceptance showed that most consumers had knowledge on nutrition; they accepted and had preference on the product at the moderate level. The price of 12.00 baht per 180 ml. bottle was accepted. It was also found that there was no physical or chemical change of the product when kept at 70C for 14 days. Total bacterial count was 4.8x10 CFU/cm3 when compared to Soy Milk Thai Community Product Standard (SPC. 529/2004) which specified that not exceeding 1x104 CFU/ cm3 should be found in the product. It was evident that the product was still safe for consumption when kept for 14 days.

The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot which was one source of beta-carotene and sugar 2) to study the physical and chemical quality of the product 3) to study shelf- life of the product and 4) to investigate the product acceptance. Standard soy milk formula was studied and fortified with 3 levels of carrot and reduced 4 levels of sugar content. The 3x4 factorial Design was used to experiment and 9-points hedonic scale was used for sensory evaluation from 30 panelists. The results were found as follows: 1. For the content of carrot and sugar the panelists had the acceptance of carrot with 2000 gram and 65% of sugar reduction. The use of carrot and sugar had significant (p<0.05) effects on over all liking and milk’s taste. 2. For the physical quality it was found that L* value was 6.50 a* value was 20.13 b* value was 10.44 viscosity was 27.80 centipoint total soluble solid was 11.33 + 0.01 degree Brix and ph was 6.55. For the chemical quality 100 gram of soy milk fortified with beta-carotene contained 37.45 kcal energy 2.48 g protein 0.01 g fat 6.86 g carbohydrate and 3.18 ml beta- carotene. 3. For shelf-life study it was found that the product did not change when kept in the temperature of 7 degree Celsius for 0-10 days except for 11-14 days. Total bacteria count was 4.8x10 CFU/cm3 when compared to Thai Community Product Standard (529/2547) it should be found lower than 1x104 colony/ 1 cm3 . It was evidently found that low calorie soy milk fortified with beta-carotene was safety for consumer when kept for 14 days. 4. For the product acceptance it was found that 93% of the consumer satisfied the product price of 10 baht per 200 ml consumption.