Open AccessStabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents
Author(s) -
V.C. Kaharso,
Y. Hua
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).283
Subject(s) - sodium hexametaphosphate , trisodium citrate , chemistry , chelation , calcium , food science , fortification , nuclear chemistry , sodium , inorganic chemistry , organic chemistry
It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk toachieve the equivalent calcium level in cow’s milk (1.2 mg/g) causes instability insoymilk. In order to produce acceptable calcium-enriched soymilk with great stability,three different kinds of chelating agents were added, namely tripotassium citrate (TPC),trisodium citrate (TSC), and sodium hexametaphosphate (SHMP). In this study, theaddition of ca-lactate was found to reduce the pH (6.62 to 5.37) and increase the particlediameter (268.66 to 1,222.81 nm) and sedimentation (0.19 to 8.75%) of soymilk.Meanwhile, the addition of TPC and TSC produced calcium-enriched soymilks withsmaller particle diameter (295.21-452.22 nm and 297.61-461.80 nm) and lowersedimentation levels (0.25-1.55% and 0.26-1.58%). The pH of calcium-enriched soymilkwas also increased when both chelating agents were added. The application of SHMP as achelating agent was not as effective as TPC and TSC because the particle diameter(527.98-703.40 nm) and sedimentation level were still relatively higher (4.24-5.68%) thanthe unfortified soymilk. Even though both TPC and TSC showed no significant difference(P>0.05) in stability, the sensory evaluation showed different results. Soymilk with TSCadded was saltier and sourer than samples with TPC added. The study recommends theuse of TPC as the chelating agent in soymilk enriched with ca-lactate.