Science Links Japan | Effects of Added Soybean Protein Isolate and Soymilk Powder on the Physical Properties and Sensory Evaluation of a Blanc-mange Type of Starch Gel (Part 2): Effects of Adding Cocoa and Powdered Green Tea

Effects of Added Soybean Protein Isolate and Soymilk Powder on the Physical Properties and Sensory Evaluation of a Blanc-mange Type of Starch Gel (Part 2): Effects of Adding Cocoa and Powdered Green Tea

Accession number;03A0437377

Title;Effects of Added Soybean Protein Isolate and Soymilk Powder on the Physical Properties and Sensory Evaluation of a Blanc-mange Type of Starch Gel (Part 2): Effects of Adding Cocoa and Powdered Green Tea

Author; HIRAO KAZUKO (Kyoritsu Women's Univ., Faculty of Home Economics, JPN) WATANABE TOKUJI (Toritsushokuhingijutsuse) TAKAHASHI SETSUKO (Kyoritsu Women's Univ., Faculty of Home Economics, JPN)

Journal Title;Journal of Home Economics of Japan

Journal Code:F0763A

ISSN:0913-5227

VOL.54;NO.6;PAGE.469-476(2003)

Figure&Table&Reference;FIG.3, TBL.5, REF.7

Pub. Country;Japan

Language;Japanese

Abstract;Blanc-mange type of starch gels were prepared from sago, corn and potato with added soybean protein isolate (SPI) or soymilk powder (SMP) to a 5w/w% concentration by the suspension method, cocoa or powdered green tea then being added to these gels. The effect of the concentration of the cocoa or powdered green tea on the physical properties and sensory evaluation were investigated. The concentrations of the cocoa and powdered green tea were 10, 15, and 20 w/w%, and 3, 5, and 7 w/w% of starch, respectively. Each gel was stored at 5.DEG.C. for 24 h. The firmness, cohesiveness and mold-shape retention of the starch gel with added SPI or SMP were increased by the cocoa and powdered green tea, and added SPI gave a superior gel to that with added SMP. The optimum concentrations of cocoa and powdered green tea were 15 and 5 w/w% of starch, respectively, by the sensory evaluation. When either cocoa or powdered green tea was added to the gel with SPI or SMP, the taste, smoothness, and overall evaluation were rated most highly by the sensory evaluation. Of the starch gels with added soybean protein, and cocoa or powdered green tea, the sago starch gel had the lowest compressed dehydration ratio. SMP added to any starch gel with cocoa resulted in a lower compressed dehydration ratio than that without the additive. (author abst.)

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