Srianta, Ignatius, 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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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 |
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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: | 22 Nov 2019 04:47 |
URI: | http://repository.ukwms.ac.id/id/eprint/11236 |
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