Product Development of Low-Calorie Ready-to-Drink Soy Bean Milk Pudding Supplemented with Black Sesame for the Elderly
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Abstract
This research aimed to develop a low-calorie ready-to-drink soybean milk pudding supplemented with black sesame for the elderly. The chemical, physical properties, and sensory evaluations of pudding products supplemented with 5 10 15, and 20% soybean milk weight were determined. Results showed that an increasing amount of black sesame caused a decrease in lightness (L*), but redness (a*) and hardness increased (p≤0.05). However, it did not affect yellowness (b*), springiness, and total soluble solids. Sensory evaluation showed that the product with 15% black sesame showed a like very much score (7.71±0.78). Therefore, this product was selected for studying the types and amounts of sweeteners. Results revealed that the different types and quantities of sweeteners resulted in different brightness (L*) and hardness values. The substitution of 25% sugar with sorbitol in soybean milk pudding received the highest score of sensory evaluation in like moderate score. The product's nutritional composition was 81.03% moisture, 2.0% protein, 3.6% fat, 13% carbohydrate, 0.37% ash, and 92 Kcal/100g.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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