Yuliana, Neti and Marniza, marniza and Triasih, Hermin
(2017)
Characteristics of Lactic sweet Corn milk drink: Effect of Complementation with Soy Milk.
In:
Integrated Sci-Tech The Interdisciplinary Reseach Approach.
Research Institute and Community Services University of Lampung, Bandar Lampung, IV-24-IV-31.
ISBN ISBN 978 – 602 – 70050 – 4 – 4
Abstract
Abstract- The purpose of this study was to determine the best soy milk complementation
ratio on the characteristics of sweet corn lactic milk drink, fermented with Lactobacillus casei
FNCC 0090 for 72 hours, which met criteria of lactic drink and essential amino acids
fulfillment. The soybean complementation formula consisted of five levels in such an away to
obtain the ratio of sweet corn milk : soybeans milk as followed 1: 3; 1: 2 (F2); 1: 1 (F3); 2: 1
and 3: 1. The best treatment was obtained from soybean milk complementation of 1 part and
corn milk of 3 parts. This best drink had reducing sugar content of 39.05 mg /100ml; total
lactic acid bacteria of 8.43 logs cfu/ml; total acid of 1.31%; pH value of 4.11; with the color,
taste, aroma and overall acceptance score closed to 5 (like slightly). In addition, based on
the score of amino acids, this lactic sweet corn-soy milk drink was able to over come the
deficiency of three essential amino acids (methionine, cysteine and lysine).
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Characteristics of Lactic sweet Corn milk drink: Effect of Complementation with Soy Milk. (deposited 30 May 2018 02:40)
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