Elian, Mardon, Srianta, Ignatius, Trisnawati, Chatarina Yayuk and Arisasmita, Joek Hendrasari (2012) Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and sensory Properties of soy-corn milk. International Journal of Food, Nutrition and Public Health, 5 (1/2/3). pp. 91-104. ISSN 2042-5988 (Print); 2042-4966 (Online)
Preview |
Text (Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and sensory Properties of soy-corn milk)
Effects of Calcium fortification.pdf Download (769kB) | Preview |
Preview |
Text (Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and sensory Properties of soy-corn milk_peer_review)
04_R1&2-Effects_of_Calcium_.pdf Download (281kB) | Preview |
Preview |
Text (Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and sensory Properties of soy-corn milk)
4-Effects_of_Calcium_Hasil_Cek_Turnitin.pdf Download (3MB) | Preview |
Abstract
Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to maintain a balanced diet to achieve adequate calcium intake. Soy-corn milk is a nutritious beverage having higher sensory acceptability than soy milk. Its low calcium content (16.97 mg/100 mL) led the idea of calcium fortification using calcium lactate gluconate (CLG), so that it could be a good source of calcium for lacto-vegetarians or lactose-intolerant people. Purpose and methodology: The research’s objectives were to investigate the effects of calcium (CLG) fortification (0.3% to 1.5%) on the physicochemical and sensory properties of soy-corn milk and to determine the optimum fortification level. Findings: 0.6% CLG exhibited the best result, with pH value of 6.54, calcium content of 85.62 mg/100 mL, viscosity of 53.2 cP colloidal stability of 91.93% and 87.81% on second and third day of storage respectively, and insignificantly (P>0.05) different sensory properties (preferences of consistency and taste) from those of 0% CLG treatment.
Item Type: | Article |
---|---|
Uncontrolled Keywords: | Soy-corn Milk; Calcium Fortification; Calcium Lactate Gluconate |
Subjects: | Agriculture and Food Technology |
Divisions: | Journal Publication |
Depositing User: | Ignatius Srianta |
Date Deposited: | 18 Jul 2017 04:54 |
Last Modified: | 28 Jan 2019 04:35 |
URI: | http://repository.ukwms.ac.id/id/eprint/11237 |
Actions (login required)
View Item |