Physicochemical and sensory characteristics of calcium-enriched soy-red rice milk
| Main Authors: | Srianta, Ignatius, Arisasmita, Joek Hendrasari, Trisnawati, Chatarina Yayuk |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
North University of Baia Mare Publishing House
, 2011
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/11236/1/Physicochemical%20and%20sensory%20characteristics%20of%20soy-red%20rice%20milk.pdf http://repository.wima.ac.id/11236/ http://chimie-biologie.ubm.ro/carpathian_journal/Revista%20Decembrie.pdf |
Daftar Isi:
- 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.