Open AccessOptimizing the Formulation of SoyabeanPeanut Beverage of Chocolate-Flavored with Acceptable Rheological Properties
Author(s) -
Soyoung Stephen,
Seihenbal.G.S.S
Publication year - 2020
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.c5352.049420
Subject(s) - food science , rheology , soy flour , brix , mathematics , soy protein , viscosity , chemistry , soy bean , materials science , composite material , sugar
This paper aims to evaluate the rheological properties for the preparation of chocolate flavored soybean-peanut beverage from the different combination of soybean, peanut and cocoa powder. A Box-Behnken design with three independent variables (soybean, peanuts and chocolate) and the dependent variables (acidity, brix and viscosity) produced 12 formulations. The optimized formulation determined from the data contained soy beans 40.76g/100g, peanuts 38.28g/100g and chocolate 5.66 g/100g. It was also observed that soy protein provides better result than soy flour and influence beverage characteristics.