The use of soy milk in the preparation of corn starch pudding
1989
Soleha Ishak | Aminah Abdullah (Kebangsaan Malaysia Univ., Bangi, Selangor. Jabatan Sains Makanan dan Pemakanan)
Soy milk-corn starch puddings were prepared from soy milk made at dry bean-to-water ratios of 1:2:5 and 1:5:0. Levels of corn starch were 6, 8 and 10 percent w/w. High soy milk concentration (1:2.5) resulted in more rigid gels at all levels of corn starch as measured by percent sagging compared to low soy milk concentration (1:5:0). Shear press measurements showed that high concentration of soy milk formed stronger gels at all levels of corn starch used. The higher the level of corn starch the stronger the gel formed. No shear press measurements could be obtained from low soy milk concentration at 6 percent corn starch due to the formation of a very soft gel. Sensory evaluation using 30 semi-trained panelists indicated that all soy milk pudding formulations were rated average or better than average while the best formulation was those prepared with high soy milk concentration with 8 percent corn starch added. There was no correlation between gel firmness and acceptability of soy milk-corn starch pudding.
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