Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents

Kaharso, Victor Christian and Y, Hua (2022) Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents. Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents, 6 (2). pp. 383-388. ISSN 2550-2166 , Journal Internasional bereputasi SJR(2022): 0.23, Q3, H-Index: 10

	Text (Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents) 2-Stabilization_and_sensory_.pdf Download (670kB)
	Text (Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents_peer_review_) 2-R1&2-Stabilization_and_sensory_..pdf Download (1MB)
	Text (Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents) 2-Stabilization_and_sensory_hasil cek similarity.pdf Download (2MB)

Abstract

It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve the equivalent calcium level in cow’s milk (1.2 mg/g) causes instability in soymilk. In order to produce acceptable calcium-enriched soymilk with great stability, three different kinds of chelating agents were added, namely tripotassium citrate (TPC), trisodium citrate (TSC), and sodium hexametaphosphate (SHMP). In this study, the addition of ca-lactate was found to reduce the pH (6.62 to 5.37) and increase the particle diameter (268.66 to 1,222.81 nm) and sedimentation (0.19 to 8.75%) of soymilk. Meanwhile, the addition of TPC and TSC produced calcium-enriched soymilks with smaller particle diameter (295.21-452.22 nm and 297.61-461.80 nm) and lower sedimentation levels (0.25-1.55% and 0.26-1.58%). The pH of calcium-enriched soymilk was also increased when both chelating agents were added. The application of SHMP as a chelating agent was not as effective as TPC and TSC because the particle diameter (527.98-703.40 nm) and sedimentation level were still relatively higher (4.24-5.68%) than the unfortified soymilk. Even though both TPC and TSC showed no significant difference (P>0.05) in stability, the sensory evaluation showed different results. Soymilk with TSC added was saltier and sourer than samples with TPC added. The study recommends the use of TPC as the chelating agent in soymilk enriched with ca-lactate.

Item Type:	Article
Additional Information:	Journal Internasional bereputasi SJR(2022): 0.23, Q3, H-Index: 10
Uncontrolled Keywords:	Calcium-enriched soymilk, Calcium lactate, Chelating agents, Stabilization, Sensory evaluation
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	01 Nov 2022 01:57
Last Modified:	01 Nov 2022 01:57
URI:	http://repository.ukwms.ac.id/id/eprint/32386

Actions (login required)

View Item