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DOI: https://doi.org/10.17728/jaft.25063

Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder

Priska Tiara Primastuti  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang 50275, Indonesia
Antonius Hintono  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang 50275, Indonesia
Inish Chris P. Mesias  -  Department of Food Science and Technology, College of Agriculture and Food Science, Visayas State University, 6521-A, Philippines, Philippines
*Yoga Pratama orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang 50275, Indonesia
Open Access Copyright 2024 Journal of Applied Food Technology

How to cite (IEEE): P. T. Primastuti, A. Hintono, I. C. P. Mesias, and Y. Pratama, "Effects of Egg White Addition on Moisture, Protein Content, Solubility and Hedonic Quality of Foam-mat Dried Soybean Powder," Journal of Applied Food Technology, vol. 11, no. 2, pp. 49-54, Dec. 2024. https://doi.org/10.17728/jaft.25063
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Abstract

Soymilk is a widely popular beverage and often regarded as a dairy alternative. One option to increase the shelf life of soymilk is by converting it into soy milk powder. Foam mat drying technique offers faster drying process due to larger surface area and better rehydration due to more porous agglomerates. This research aims to determine the effects of egg white addition as a foaming agent in the foam-mat drying process of powdered soymilk on the water content, protein, solubility and hedonic quality. The research employed a completely randomized design with 4 treatments and 5 replications, i.e., addition of egg white as a foaming agent at different concentrations: 25%, 30%, 35%, and 40% (w/v). The results showed that the increasing egg white concentration significantly increases protein content and reduces both solubility and hedonic quality of the powdered soymilk product. However, egg white addition has no significant effect on water content. The best powdered soymilk product was observed at 25% egg white addition, which gave a water content of 3.88%, protein content of 23.61%, and solubility of 61.06%.

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Keywords: Foam-mat drying; egg white; soybean; soymilk; powder

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Section: Research Articles
Language : EN
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