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.

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 745-750 ◽  
Author(s):  
Gardhi Arachchilage Aruna Ranjith Perera ◽  
Amarakoon Mudiyanselage Tissa Amarakoon ◽  
Dona Chamara Kumari Illeperuma ◽  
Palavinnage Krishantha Pushpakumara Muthukumarana
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Physical Properties ◽  
Black Tea ◽  
Raw Material ◽  
Organoleptic Properties

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.

scholarly journals Effect of Drying Method on Proximate Content, Physical Properties and Antioxidant Activities of Powder Gading, Manggala, and Lumut Snake Fruit Kernel

2016 ◽  
Vol 3 (3) ◽  
pp. 114
Author(s):  
Sri Anggrahini ◽  
Agam Gumawang
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Powder Processing ◽  
Antioxidant Activities ◽  
Total Soluble Solid ◽  
Sun Drying ◽  
Significant Difference ◽  
Powder Samples ◽  
Soluble Solid ◽  
Feasible Alternative

<p>Sun drying is usually used during drying  snake fruit kernel powder processing before roasting. However, powder productions become hampered during raining season due to its highly weatherdepended. Cabinet drying can possibly be feasible alternative. The aim of research was to compare and describe the effect of sun drying and cabinet drying on proximate content, physical properties, and antioxidant activity of snake fruit kernel powder from Gading, Pondoh Manggala, and Pondoh Lumut varieties.  Each of snake fruit kernel from Gading, Pondoh Manggala, and Pondoh Lumut, was divided and dried under two conditions, i.e. 3 days sun drying and cabinet drying at a temperaure of 60°C for 18 hours. Then dried kernel  was roasted at a temperature of 180°C for 30 minutes, grinded, sifted using 40 mesh sieve to obtain snake fruit kernel  powder. Samples were analyzed for their proximate content, solubility, total soluble solid and antioxidant activity.  Results of the study showed that there was no significant difference among variables: chemical composition and solubility, but antioxidant activity and total soluble solid were significantly different. Total soluble solid of cabinet-dried snake fruit kernel powder was more higher than that of sun-dried, however antioxidant activity was more lower.   </p><p><strong>Keywords</strong>: cabinet drying, kernel powder, snake fruit,  sun drying, variety </p>

ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES SOYGHURT EDAMAME WITH RED BEET

2021 ◽  
Vol 10 (1) ◽  
pp. 6
Author(s):  
Nur Reta Diasari ◽  
Nurrahman Nurrahman ◽  
Muhammad Yusuf
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Starter Culture ◽  
Total Dissolved Solids ◽  
Milk Product ◽  
Soy Milk ◽  
Dissolved Solids ◽  
Red Beet ◽  
Good For

Soyghurt is a soy milk product fermented by Lactobacilus bulgaricus and Streptococcocus thermopilus. Edamame soybeans are processed into yogurt with the addition of red beets which are good for health and rich in antioxidants. The purpose of this study was to determine the effect of adding beetroot on antioxidant activity and physical properties of edamame soyghurt. The stages of making soyghurt begin with making edamame soybean juice, adding red beet juice with a concentration of 0, 5, 10, & 15%, inoculating 7% of the yogurt starter culture, and incubating for 24 hours. The soygurt products produced were analyzed for their antioxidant activity and physical properties (pH, viscosity, total dissolved solids). The results showed that the addition of red beetroot to edamame soygurt had an effect on antioxidant activity, pH, viscosity, total dissolved solids, color and taste. The addition of beetroot increases the value of antioxidant activity, but decreases pH, viscosity, and total dissolved solids. The addition of 5% beetroot was the best treatment with antioxidant activity of 17.56%, viscosity of 4346 mPa.s, pH of 4.2, and total dissolved solids of 6.4oBrix.

scholarly journals APLIKASI METODE FOAM-MAT DRYING DALAM PEMBUATAN BUBUK SUSU KEDELAI INSTAN

2019 ◽  
Vol 13 (01) ◽  
pp. 52
Author(s):  
Dian Purbasari
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Tween 80 ◽  
Drying Method ◽  
Drying Time ◽  
Drying Temperature ◽  
Soybean Milk ◽  
The Public ◽  
Yield Values

As one of the products from soybean, soybean milk is widely known and appreciated by the public because of its benefits for health. Problems are often encountered in the processing of liquid soybean milk, such as short shelf life of it and easy to loss of quality. One alternative treatment that can extend the shelf life is to turn it into an instant soybean milk powder by drying method. Making instant soybean milk powder in this study used a foam-mat drying method. The purpose of this research was to study the application of foam-mat drying method on the characteristic (quality) of instan soybean milk powder produced. The results showed that the best treatment according to the drying time parameters was at 10% dextrin and 1% Tween 80. Physical characteristics of instant soybean milk powder had the highest yield values (16.10%) at a drying temperature of 60°C, the value of lightness (L) about 84.2; value of redness (a) about 1.3; yellowish value (b) about 24,and water absorption (DSA) of 1.68 mL/g. Chemical analysis resulted that water content of 3.05% at the drying temperature of 70°C, while the highest protein content at the drying temperature of 60°C amounted to 17.34% and the highest fat content about 11.36% at drying temperature of 50°C. Keywords: foam-mat drying, instant, shelf life, soybean milk

scholarly journals Physical properties and water absorption kinetics of three varieties of Mucuna beans

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ajibola B. Oyedeji ◽  
Olajide P. Sobukola ◽  
Ezekiel Green ◽  
Oluwafemi A. Adebo
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Rate Constant ◽  
Geometric Mean ◽  
Seed Mass ◽  
Activation Energies ◽  
Mucuna Pruriens ◽  
Absorption Kinetics ◽  
Kinetics Of ◽  
Soaking Temperature

AbstractThe physical properties and water absorption kinetics of three varieties of Mucuna beans (Mucuna pruriens, Mucuna rajada and Mucuna veracruz) were determined in this study. Physical properties including length, width, thickness, geometric mean diameter, sphericity, porosity, bulk density, area, volume and one thousand seed mass were calculated while hydration kinetics was studied by soaking Mucuna beans in water at 30 °C, 40 °C and 50 °C and measuring water uptake at 9 h interval. Peleg’s equation was used to model the hydration characteristics and Arrhenius equation was used to describe the effect of temperature on Peleg’s rate constant k1 and to obtain the activation energies for soaking. Significant variations were observed in almost all the physical properties of the different varieties, however, there were no significant differences (p < 0.05) in their thicknesses and bulk densities. The effectiveness of fit of Peleg’s model (R2) increased with increase in soaking temperature. Peleg’s rate constant k1 decreased with increase in soaking temperature while k2 increased with temperature increase. Activation energies of Mucuna pruriens, Mucuna rajada and Mucuna veracruz were 1613.24 kJ/mol, 747.95 kJ/mol and 2743.64 kJ/mol, respectively. This study provides useful information about the properties of three varieties of Mucuna beans that could be of importance to processors and engineers for process design and optimization.

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