Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and sensory Properties of soy-corn milk
| Main Authors: | Elian, Mardon, Srianta, Ignatius, Trisnawati, Chatarina Yayuk, Arisasmita, Joek Hendrasari |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
World Association for Sustainable Development
, 2012
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/11237/1/Effects%20of%20Calcium%20fortification.pdf http://repository.wima.ac.id/11237/ https://www.researchgate.net/profile/Ignatius_Srianta/publication/272420549_DevelOpmeNT_Of_fUNCTIONal_DRINk_BaseD_ON_fOam-maT_DRIeD_papaya_CaRICa_papaya_l_OpTImIsaTION_Of_fOam-maT_DRyINg_pROCess_aND_ITs_fORmUlaTION/links/54e418530cf282dbed6e977a.pdf?origin=publication_detail |
Daftar Isi:
- 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.