Ignatius Srianta, Joek Hendrasari Arisasmita, Chatarina Yayuk Trisnawati
A study on physicochemical and sensory characteristics of Ca-enriched soy-red rice milk has been done. Stabilized-Calcium Carbonate at different level of 0.1, 0.2, 0.3, 0.4 and 0.5% w/v was added into soy-red rice milk. Viscosity of Ca-enriched soy-red rice milks were in a range of 125 and 300 cP. The viscosity was higher as higher level of stabilized-Calcium Carbonate added. Ca-enriched soy-red rice milk at all stabilized-Calcium Carbonate level has an excellent colloidal stability (100%). There was no significantly difference of preference scores at different level of stabilized-Calcium Carbonate added which indicated that Calcium enrichment using Calcium Carbonate did not affect consumer preference to the soy-red rice milk. The preference scores were in a range of 3.9 and 4.7, which is categorized as likely enough. Calcium content which determined by using a flame photometer, showed that calcium content of Ca-enriched soy-red rice milk at stabilized-Calcium Carbonate 0.5% w/v level was 133 mg/100 mL, comparable to calcium content of cow's milk which in a range of 125-150 mg/100 mL.
Department of Food Technology, Widya Mandala Surabaya Catholic University, Surabaya 60265, Jalan Dinoyo 42-44, Indonesia; Center for Food and Nutrition Research, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Indonesia