Virly, Anita Maya Sutedja, Victor Christian Kaharso
This study aimed to enhance the stability of jack bean milk via enzymatic hydrolysis of starch using α-amylase liquefaction and glucoamylase saccharification. Optimal hydrolysis times were determined, with α-amylase liquefaction reaching peak reducing sugar at 60 min and glucoamylase saccharification plateauing at 90 min. Applying these conditions successfully enhanced the jack bean milk’s stability by decreasing the separation rate (21.33 ± 2.00 to 7.56 ± 0.58 %/h) and increasing the zeta potential value (−2.56 ± 0.26 to −12.73 ± 1.46 mV), lowering phase separation and agglomeration. Stability improvements correlated with reduced turbidity (285.00 ± 4.58 to 245.67 ± 2.31 NTU) and particle size (9,264.00 ± 732.66 nm after liquefaction to 3,351.33 ± 269.92 nm after saccharification). The applied liquefaction and saccharification altered jack bean milk particles’ morphology to exhibit an eroded and porous structure and reduced milk viscosity. Additionally, all jack bean milk samples exhibited non-Newtonian pseudoplastic behavior. This is the first study to demonstrate the potency of enzymatic liquefaction and saccharification processes in enhancing jack bean milk stability. © 2025 Taylor & Francis Group, LLC.
Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia; Food and Nutrition Research Center, Research and Community Service Institute of Widya Mandala Catholic University Surabaya, Surabaya, Indonesia; Global Health Program, College of Public Health, National Taiwan University, Taipei, Taiwan