C.Y. Trisnawati, I. Srianta, Y. Marsono
Three corn varieties (normal yellow, normal white and sweet yellow) were used to produce soycorn milk. After steaming, the corn was blended with boiled soybean at a ratio of corn and soybean of 30:70, followed by extraction with water at a ratio of blend and water of 1:5; filtered and the filtrate was mixed with other ingredients and packed in plastic bottles. The soycorn milks were analyzed for their physical characteristics (viscosity and colloidal stability), chemical characteristics (protein content, in vitro protein digestibility/IVPD and aflatoxin content) and sensory characteristics (colour, appearance and taste preferences). The corn types did not significantly affect the viscosity and colloidal stability. The normal yellow corn produced soycorn milk with higher protein content (1.38%), IVPD (81.58%) than those of normal white corn and sweet yellow corn with the preference scores of 4.00; 4.10 and 3.92 for colour, appearance and taste, respectively. Aflatoxin B1, B2, G1 and G2 were not detected in all of soycorn milk types. © 2008 IFRJ.
Department of Food Technology, Widya Mandala Catholic University Surabaya, Surabaya, Jl. Dinoyo 42-44, Indonesia
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