The Effect of Mungbeans and Skim Milk Concentration on The Nutritional and Sensory Properties of Corn Milk
Abstract
The research aims to determine the effect of adding mungbean and skim milk on the physical, chemical and sensory properties of corn milk as well as the best formula to produce the best corn milk. The experimental design used was a factorial randomized block design. The factors studied were the addition of green beans consisting of three levels, namely 10, 20 and 30% and the concentration of skim milk consisting of three levels, namely 3, 9 and 15%. Three repetitions were carried out to obtain 27 experimental units. The results showed that the higher the addition of green beans, the lower the viscosity and protein content. The higher the concentration of skim milk used, the higher the total dissolved solids, the lower the water content, and the higher the fat content. Determining the best treatment using the Multiple Attribute Method. Sweet corn milk with the addition of 10% green beans and 3% skim milk was the best treatment with total dissolved solids of 11.67oBrix; viscosity 27.9 cP; moisture 86.1%; ash content 0.357%; fat content 0.643%; protein content 1.69; whitish yellow color (3.35); slightly strong corn aroma (3.28); slightly thick (3.23); delicious flavor (3.67); and favorable (3.63).
References
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AOAC. (2005). Official Methods of Analysis of the Association of Official Agricultural Chemists International. Journal of the Association of Official Agricultural Chemists, 41, 12.
Bruzantin, F. P., Daniel, J. L. P., da Silva, P. P. M., & Spoto, M. H. F. (2016). Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. Journal of Dairy Science, 99(5). https://doi.org/10.3168/jds.2015-10327
Cai, Z., Wu, J., Du, B., & Zhang, H. (2016). Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks. Food Hydrocolloids. https://doi.org/10.1016/J.FOODHYD.2016.12.034
Dai, Q., Wang, H., Wang, Y., Xiao, M., Jin, H., Li, M., & Xia, T. (2021). Enhancing the sensory attributes and antioxidant properties of snus by mixing it with tea. International Food, 28(December), 1141–1155.
Dan, I., Kapang, I., Dari, S., Ari, K., Simanjuntak, E., Rossi, E. V. Y., & Pato, D. A. N. U. (2017). Kedelai Limbah Pengolahan Susu Kedelai [ Isolation and Identification Selulolitic Mold From Soybean Husk Waste of Soybean Milk Processing ]. 16(1), 34–43.
Laleg, K., Cassan, D., Abecassis, J., & Micard, V. (2021). Processing a 100% legume pasta in a classical extruder without agglomeration during mixing. Journal of Food Science, 86(3), 724–729. https://doi.org/10.1111/1750-3841.15604
Lozano, E., Salcedo, J., & Andrade, R. (2020). Evaluation of yam (Dioscorea rotundata) mucilage as a stabilizer in the production of mango nectar. Heliyon, 6(6), e04359. https://doi.org/10.1016/j.heliyon.2020.e04359
Margawati, A., & Astuti, A. M. (2018). Pengetahuan ibu, pola makan dan status gizi pada anak stunting usia 1-5 tahun di Kelurahan Bangetayu, Kecamatan Genuk, Semarang. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 6(2), 82–89. https://doi.org/10.14710/jgi.6.2.82-89
Naufal, A. P., Kanjanaphachoat, C., Wijaya, A., Setiawan, N. A., & Masithoh, R. E. (2021). Insects identification with convolutional neural network technique in the sweet corn field. IOP Conference Series: Earth and Environmental Science, 653(1). https://doi.org/10.1088/1755-1315/653/1/012030
Oh, I. K., Bae, I. Y., & Lee, H. G. (2018). Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. International Journal of Biological Macromolecules, 108, 568–575. https://doi.org/10.1016/j.ijbiomac.2017.11.180
Pang, Z., Deeth, H., Prakash, S., & Bansal, N. (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169, 27–37. https://doi.org/10.1016/j.jfoodeng.2015.08.007
Parniakov, O., Toepfl, S., Barba, F. J., Granato, D., Zamuz, S., Galvez, F., & Lorenzo, J. M. (2018). Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti. Journal of Food Science and Technology, 55(7). https://doi.org/10.1007/s13197-018-3175-1
Rachmi, C. N., Agho, K. E., Li, M., & Baur, L. A. (2016). Stunting, Underweight and Overweight in Children Aged 2.0–4.9 Years in Indonesia: Prevalence Trends and Associated Risk Factors. PLOS ONE, 11(5), e0154756. https://doi.org/10.1371/journal.pone.0154756
Ratnasari, D., & Yunianta. (2015). Pengaruh Tepung Kacang Hijau, Tepung Labu Kuning, Margarin terhadap Fisikokima dan Organoleptik Biskuit. Pangan Dan Agroindustri, 3(4), 1652–1661.
Revilla, P., Anibas, C. M., & Tracy, W. F. (2021). Sweet corn research around the world 2015–2020. Agronomy, 11(3), 1–49. https://doi.org/10.3390/agronomy11030534
Saadi, S., Saari, N., Ghazali, H. M., & Abdulkarim, M. S. (2022). Mitigation of antinutritional factors and protease inhibitors of defatted winged bean-seed proteins using thermal and hydrothermal treatments: Denaturation/unfolding coupled hydrolysis mechanism. Current Research in Food Science, 5, 207–221. https://doi.org/10.1016/j.crfs.2022.01.011
Salahi, M. R., & Mohebbi, M. (2021). Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties. LWT, 137.
Saputro, D. H., Andriani, M. A. M., & Siswanti, S. (2015). Karakteristik sifat fisik dan kimia formulasi tepung kecambah kacang-kacangan sebagai bahan minuman fungsional. Jurnal Teknosains Pangan, 4(1), 10–19.
Sebayang, F. (2019). The utilization of carboxymethyl cellulose (cmc) from groundnut (Arachis Hypogaea L) cellulose as stabilizer for cow milk yogurt. Journal of Chemical Natural Resources, 1(2), 38–51. https://doi.org/10.32734/jcnar.v1i2.1252
Setyani, S., Medikasari, & Astuti, W. I. (2009). Fortifikasi jagung manis dan kacang hijau terhadap sifat fisik, kimia dan organoleptik susu jagung manis kacang hijau. Jurnal Teknologi Industri Dan Hasil Pertanian, 14(2), 107–119.
Shao, Y., Wang, K., Xuan, G., Gao, C., & Hu, Z. (2021). Soluble solids content monitoring for shelf-life assessment of table grapes coated with chitosan using hyperspectral imaging. Infrared Physics and Technology, 115(March), 103725. https://doi.org/10.1016/j.infrared.2021.103725
Shrestha, S., Hag, L. van ’t, Haritos, V. S., & Dhital, S. (2023). Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications. Food Hydrocolloids, 135, 108142.
Sinaga, H., Bansal, N., & Bhandari, B. (2017). Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties, 20(1), 179–197. https://doi.org/10.1080/10942912.2016.1152480
Suciati, F., & Safitri, L. S. (2021). Pangan Fungsional Berbasis Susu dan Produk Turunannya. Journal of Sustainable Research In Management of Agroindustry (SURIMI), 1(1), 13–19. https://doi.org/10.35970/surimi.v1i1.535
Suprayatmi, M., Novidahlia, N., & Ainii, A. N. (2017). Formulasi velva jagung manis dengan penambahan CMC. JURNAL PERTANIAN, 8(2), 98. https://doi.org/10.30997/jp.v8i2.1055
Yasni, S., & Maulidya, A. (2014). Development of Corn Milk Yoghurt Using Mixed Culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei. HAYATI Journal of Biosciences, 21(1), 1–7. https://doi.org/10.4308/hjb.21.1.1
Published
2024-07-26
How to Cite
SUSTRIAWAN, Budi et al.
The Effect of Mungbeans and Skim Milk Concentration on The Nutritional and Sensory Properties of Corn Milk.
Indonesian Journal of Food Technology, [S.l.], v. 3, n. 1, p. 40-52, july 2024.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/10191>. Date accessed: 24 apr. 2025.
doi: https://doi.org/10.20884/1.ijft.2024.3.1.10191.
Section
Articles
