Physicochemical and Organoleptic Properties of Drinking Powder Containing Soy Milk Powder, Stevia, Isomalt and Erythritol

2016 ◽  
Vol 40 (6) ◽  
pp. 1206-1214 ◽  
Author(s):  
Rezvan Pourahmad ◽  
Dorreh Khorramzadeh
Keyword(s):  
Milk Powder ◽  
Soy Milk ◽  
Organoleptic Properties

scholarly journals SIFAT FISIK, SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK KEDELAI HITAM BERDASARKAN KONSENTRASI TWEEN 80

2020 ◽  
Vol 10 (1) ◽  
pp. 49
Author(s):  
Riska Ciptasari ◽  
Nurrahman Nurrahman
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Water Absorption ◽  
Powder Processing ◽  
Milk Powder ◽  
Tween 80 ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Black Soybean ◽  
Soybean Milk

Soy milk is one alternative to cow's milk for lactusa intolerance patients. The utilization of black soy less is attention and not as popular as yellow soybean because of the color that is less interesting. Another alternative in the processing of milk is the manufacture of milk powder. Processing of instant soy milk powder using foam-mat drying method required addition of filler material ie maltodextrin and Tween 80. With the addition of proper Tween 80 concentration expected to produce more stable milk powder. The general purpose of this research is to know the effect of Tween 80 concentration variation on physical properties, organoleptic properties and antioxidant activity of black soybean milk powder. Experimental method of experimental type using Completely Randomized Design (RAL) monofactor with Factor addition of Tween 80 concentration (0, 0,25, 0,5, 0,75 and 1 percent). The product analyzed physical properties (water absorption, moisture content, solubility and settling rate), organoleptic properties and antioxidant activity. The best result of antioxidant activity was 33,70% RSA at concentration 0,25%, water absorption 2,77 ml / g at concentration 0,25%, water content, 8,98% at concentration 0,25%, solubility 84,435% at a concentration of 0.75% and a precipitation rate of 10 s at a concentration of 0.25%. While the best organoleptic test is at concentration 0.25%. The conclusions of the research on black soybean milk powder with the addition of Tween 80 concentration showed a real difference for each test conducted where black soybean milk powder with the addition of Tween 80 0.25% concentration was the best treatment.

scholarly journals Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

2015 ◽  
pp. 115-127 ◽  
Author(s):  
Danica Zaric ◽  
Biljana Pajin ◽  
Ivana Loncarevic ◽  
Jovana Petrovic ◽  
Marijana Stamenkovic-Djokovic
Keyword(s):  
Ball Mill ◽  
Solid Phase ◽  
Milk Powder ◽  
Milk Proteins ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Two Phase

Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1) and the other with 20% of soy milk powder (R2). The chocolate mass was produced at different milling times (30, 60 and 90 min), and pre-crystallization temperature (26, 28 and 30oC). The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization.

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aziz Homayouni ◽  
Reza Rezaei Mokarram ◽  
Sharareh Norouzi ◽  
Alireza Dehnad ◽  
Ali Barkhordari ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Design Methodology ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Significant Rise ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Content Type ◽  
Viability Analysis ◽  
Prebiotic Oligosaccharides

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Effect of soy milk powder addition on staling of soy bread

2012 ◽  
Vol 131 (4) ◽  
pp. 1132-1139 ◽  
Author(s):  
D. Nilufer-Erdil ◽  
L. Serventi ◽  
D. Boyacioglu ◽  
Y. Vodovotz
Keyword(s):  
Milk Powder ◽  
Soy Milk ◽  
Powder Addition ◽  
Soy Bread

scholarly journals Efek Bubuk Susu Kedelai terhadap Kadar Kolesterol LDL dan HDL Serum Wanita Perimenopause dengan Hiperkolesterolemia

2019 ◽  
Vol 4 (2) ◽  
Author(s):  
Retno Kuntarti ◽  
Sri Sukmaniah ◽  
Sri Widia A. Jusman
Keyword(s):  
Cholesterol Level ◽  
Serum Cholesterol ◽  
Ldl Cholesterol ◽  
Milk Powder ◽  
Hdl Cholesterol ◽  
Dietary Intakes ◽  
Soy Milk ◽  
Cholesterol Levels ◽  
Perimenopausal Women ◽  
Powder Consumption

Perimenopausal women is at risk of atherosclerosis as a result of the increase of LDL cholesterol level and the decrease of HDL cholesterol level.  Soy milk powder consumption may protect toward these risk factors. This purpose of study is to investigate the effects of 2x30 g/d soy milk flour for eight weeks on serum cholesterol LDL and HDL levels in hypercholesterolemic perimenopausal women. The 19 subjects received 2x30 g/d soy milk powder for eight weeks. LDL and HDL serum cholesterol levels were determined at 0, 4, 9 weeks. Dietary intakes were assesed using 1x24 hours food recall. Statistical analysis used t Test. After eight weeks intervention, Soy milk powder decreases significant (p0.05) LDL cholesterol levels at the 4th  week (8.59±17.31%), and the8th week (7.81±11.32%). Soy milk powder can’t increase HDL cholesterol levels at the 4th and 8th weeks significantly.  Soy milk decrease significant the ratio of LDL to HDL (7,03±16,82%) at the 4th week. Consuming soy milk powder 2 x 30 g/d during eight weeks can reduce the LDL cholesterol level and LDL/HDL ratio significantly.

scholarly journals EFFECT OF PROTEIN TYPE AND SUGAR TYPE ON CHOCHOLATE PROPERTIES

EDUFORTECH ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Muhammad Rifqi
Keyword(s):  
Water Content ◽  
Block Design ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Soy Milk ◽  
Organoleptic Test ◽  
Randomized Block Design

This research aimed to investigate the effect of protein types (soy milk powder and skim milk powder) and sugar types (stevia and sucrose) on sensory properties of chocolate candy. The appropriate level of protein and sugar were also expected. The research performed using factorial randomized block design (RBD) with three replications. Factors namely ratio of protein type (soy milk powder, skim milk powder) and the ratio of sugar type (sucrose, stevia) were applied. Organoleptic response variables included taste, flavor, texture, and aftertaste were conducted using a hedonic test on 30 panelists. The results indicated that chocolate candy made from the ratio of soy milk with skim milk 0:1 and the ratio of sucrose and stevia of 1:1 gave the highest value of the organoleptic test. Proximate analysis showed the chocolate candy 11.05% fat, 13.44% protein, 25.28% carbohydrate, and water content of 1.17% and has a toughness test value of 1.23 mm/sec/100gram. This study revealed that alternative sugar (stevia) can be used in chocolate candy making and is expected to reduce calories contained on chocolate candy.

scholarly journals Identifikasi Gen Transgenik pada Produk Susu Bubuk Kedelai dan Susu Formula Soya dengan Metode PCR (Polymerase Chain Reaction)

2018 ◽  
Vol 37 (3) ◽  
pp. 237 ◽  
Author(s):  
Agustin Krisna Wardani ◽  
Annisa Alirsyah ◽  
Ana Fauziah
Keyword(s):  
Annealing Temperature ◽  
Genetically Modified ◽  
Genetic Material ◽  
Milk Powder ◽  
Soy Milk ◽  
Camv 35S ◽  
Nos Terminator ◽  
Powder Samples ◽  
Polymerase Chain ◽  
Optimum Annealing Temperature

The need of soybean that reached up to 2,2 million tons per year has made Indonesia imports this commodity 1,62 million tons from countries that adopt Genetically Modified (GM) soybean. By the presence of GM soybeans in Indonesia, Genetically Modified Product (GMP) labelling has need to be done. Detection of GMP can be done by using PCR. The aim of this study was to determine the presence of trangenic genetic material in soy milk powder and soy formula products to classify as GMP. Another goal was to determine the optimum annealing temperature of the primers used. Based on this study, the optimum annealing temperature of the CaMV 35S primer and the EPSPS-CP4 primer was 60oC and 59oC. The NOS terminator primer’s optimum annealing temperature was not found. 6 soy milk powder samples and 5 soy formula samples are might be determined to be using transgenic soybeans due to the presence of EPSPS-CP4 genes and CaMV 35S promotor genes. Therefore, those 11 samples were classified as GMP.ABSTRAK Kebutuhan kedelai yang mencapai 2,2 juta ton/tahun memaksa Indonesia mengimpor sebanyak 1,62 juta ton. Sebagian besar kedelai impor berupa kedelai transgenik. Dengan munculnya kedelai transgenik di Indonesia, perlu adanya pelabelan Produk Rekayasa Genetika (PRG) untuk memenuhi hak-hak konsumen. Teknik yang dilakukan untuk mendeteksi PRG salah satunya menggunakan metode PCR. Penelitian ini bertujuan untuk mengetahui ada tidaknya gen transgenik pada produk susu bubuk kedelai dan formula soya, sehingga produk dapat digolongkan sebagai PRG atau tidak. Selain itu juga bertujuan untuk mengetahui suhu annealing optimum pada primer yang digunakan. Hasil penelitian didapatkan suhu annealing optimum primer CaMV 35S promotor adalah 60oC. Sedangkan untuk primer gen EPSPS-CP4 suhu annealing optimumnya 59oC. Untuk primer NOS terminator suhu annealing optimum tidak ditemukan. Dari amplifikasi DNA sampel, 6 sampel susu bubuk kedelai dan 5 sampel formula soya terdapat sisipan gen EPSPS-CP4 dan gen Promotor CaMV 35S. Dengan demikian 11 sampel tersebut dapat dikatakan sebagai PRG. Kata kunci: Produk rekayasa genetika; PCR; formula soya; susu kedelai bubuk; kedelai transgenik

Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Soroush Haghighimanesh ◽  
Asgar Farahnaky
Keyword(s):  
Sodium Alginate ◽  
Milk Powder ◽  
Ice Cream ◽  
Melting Time ◽  
Organoleptic Properties ◽  
Cocoa Powder ◽  
Overall Acceptability ◽  
Powder Formulation ◽  
Tragacanth Gum ◽  
Ice Creams

A basic formulation (50 g sucrose + 47.5 g milk powder + 1.5 g cocoa powder) was mixed thoroughly with various proportions of xanthan, sodium alginate, tragacanth gum and carrageenan gums to make fifteen desired formulations of ice cream powder. The ice cream powders and water were poured into the ice cream maker machine in proportions of one to one (w/w) and ice creams were prepared and compared. Melting time, rheological and organoleptic tests on the produced ice creams were performed and the results showed that the maximum viscosity and melting time belonged to the number 7 and 14 samples, having tragacanth and carrageenan in their formulations, respectively. Overall, acceptability of the samples 1, 7, 8 and 14 was the highest. Using mixed combinations of hydrocolloids in ice cream powder formulation offers higher viscosity, longer melting time and better organoleptic properties to the final product (ice cream) than single hydrocolloids.

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