Physicochemical and sensory characteristics of calcium-enriched soy-red rice milk

Srianta, Ignatius and Arisasmita, Joek Hendrasari and Trisnawati, Chatarina Yayuk (2011) Physicochemical and sensory characteristics of calcium-enriched soy-red rice milk. Carpathian Journal of Food Science and Technology, 3 (2). pp. 7-11. ISSN 2066-6845

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Official URL: http://chimie-biologie.ubm.ro/carpathian_journal/R...

Abstract

A study on physicochemical and sensory characteristics of Ca-enriched soy-red rice milk has been done. Stabilized-Calcium Carbonate at different level of 0.1, 0.2, 0.3, 0.4 and 0.5% w/v was added into soy-red rice milk. Viscosity of Ca-enriched soy-red rice milks were in a range of 125 and 300 cP. The viscosity was higher as higher level of stabilized-Calcium Carbonate added. Ca-enriched soy-red rice milk at all stabilized-Calcium Carbonate level has an excellent colloidal stability (100%). There was no significantly difference of preference scores at different level of stabilized-Calcium Carbonate added which indicated that Calcium enrichment using Calcium Carbonate did not affect consumer preference to the soy-red rice milk. The preference scores were in a range of 3.9 and 4.7, which is categorized as likely enough. Calcium content which determined by using a flame photometer, showed that calcium content of Ca-enriched soy-red rice milk at stabilized- Calcium Carbonate 0.5% w/v level was 133 mg/100 mL, comparable to calcium content of cow’s milk which in a range of 125-150 mg/100 mL.

Item Type: Article
Uncontrolled Keywords: physicochemical, sensory, calcium, soy milk, red rice
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Ignatius Srianta
Date Deposited: 18 Jul 2017 05:08
Last Modified: 28 Jan 2019 07:15
URI: http://repository.wima.ac.id/id/eprint/11236

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