Optimizing the Formulation of Soyabean- Peanut Beverage of Chocolate-Flavored with Acceptable Rheological Properties
2020 ◽
Vol 9
(4)
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pp. 981-983
Keyword(s):
This paper aims to evaluate the rheological properties for the preparation of chocolate flavored soybean-peanut beverage from the different combination of soybean, peanut and cocoa powder. A Box-Behnken design with three independent variables (soybean, peanuts and chocolate) and the dependent variables (acidity, brix and viscosity) produced 12 formulations. The optimized formulation determined from the data contained soy beans 40.76g/100g, peanuts 38.28g/100g and chocolate 5.66 g/100g. It was also observed that soy protein provides better result than soy flour and influence beverage characteristics.
2007 ◽
Vol 13
(2)
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pp. 60-67
2020 ◽
Vol 8
(12)
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pp. 455-463
2021 ◽
Vol 43
(2)
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pp. 177-179
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