Effect of corn varieties on the characteristics of soycorn milk

Trisnawati, Chatarina Yayuk and Srianta, Ignatius and Marsono, Yustinus (2013) Effect of corn varieties on the characteristics of soycorn milk. International Food Research Journal, 20 (3). pp. 1187-1190. ISSN 19854668 (Print); ISSN 22317546 (Online)

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Official URL: http://www.ifrj.upm.edu.my/20%20(03)%202013/21%20I...

Abstract

Three corn varieties (normal yellow, normal white and sweet yellow) were used to produce soycorn milk. After steaming, the corn was blended with boiled soybean at a ratio of corn and soybean of 30:70, followed by extraction with water at a ratio of blend and water of 1:5; filtered and the filtrate was mixed with other ingredients and packed in plastic bottles. The soycorn milks were analyzed for their physical characteristics (viscosity and colloidal stability), chemical characteristics (protein content, in vitro protein digestibility/IVPD and aflatoxin content) and sensory characteristics (colour, appearance and taste preferences). The corn types did not significantly affect the viscosity and colloidal stability. The normal yellow corn produced soycorn milk with higher protein content (1.38%), IVPD (81.58%) than those of normal white corn and sweet yellow corn with the preference scores of 4.00; 4.10 and 3.92 for colour, appearance and taste, respectively. Aflatoxin B1, B2, G1 and G2 were not detected in all of soycorn milk types.

Item Type: Article
Uncontrolled Keywords: Soycorn milk; corn varieties; characteristic
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Ignatius Srianta
Date Deposited: 18 Jul 2017 04:40
Last Modified: 28 Jan 2019 04:40
URI: http://repository.wima.ac.id/id/eprint/11240

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