Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk
| Autor: | Kumaresh Halder, Savita Rani, Ankur Ojha, Devendra Pratap, Rakhi Singh, S Thangalakshmi |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Taste Nutrition and Dietetics Antioxidant 030309 nutrition & dietetics medicine.medical_treatment food and beverages 04 agricultural and veterinary sciences Antioxidant potential Biology 040401 food science Sensory analysis Milk sample 03 medical and health sciences Mouthfeel fluids and secretions 0404 agricultural biotechnology medicine Food science Control sample Soy milk Food Science |
| Zdroj: | Nutrition & Food Science. 50:679-693 |
| ISSN: | 0034-6659 |
| DOI: | 10.1108/nfs-05-2019-0150 |
| Popis: | PurposeAlthough milk is considered a vital source of nutrition for the livelihood, as the beginning of civilization, its antioxidant potential is required to be improved. This paper aims to increase antioxidant activities in milk and soy milk (Glycine maxL.) has been found as a good compatible source. Hence, the present work was planned to investigate the impact of blending of different proportions of soy milk with standardized milk (i.e. 50 per cent soy milk with 50 per cent standardized milk, 60 per cent soy milk with 40 per cent standardized milk, 70 per cent soy milk with 30 per cent standardized milk and 100 per cent standardized milk as control sample) on antioxidant properties and sensory attributes of the blends.Design/methodology/approachAntioxidant properties of the blends were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and total phenol content. Sensory evaluation was carried out using a nine-point hedonic scale based on four selected quality attributes (i.e. smell, taste, color and appearance and mouthfeel) and ranked for their quality traits by fuzzy modeling.FindingsA blend containing 70 per cent soy milk with 30 per cent standardized milk showed the highest antioxidant activities as compared to control milk sample (p < 0.05). Blend of 50 per cent soy milk with 50 per cent standardized milk was found most acceptable on the basis of sensory analysis and its antioxidant activities were also appreciable as compared to control milk sample (p < 0.05). Smell, taste, color and appearance and mouthfeel influenced the acceptability of formulated milk samples in decreasing order of significance (p < 0.05).Originality/valueThe present attempt has been made to formulate liquid milk by mixing standardized milk and soy milk, in which enhancement in the antioxidant activities of standardized milk and masking of off-flavor of soy milk is done. It is not done before and it may improve the nutritional and commercial value of the milk. Further, fuzzy modeling used for choosing appropriate blend in terms of sensory scores is also found as a novel approach. |
| Databáze: | OpenAIRE |
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