Abstract
Effects of various proportions of sugar, sago starch, soybean protein isolate, and soybean oil, which were used as the raw materials for blanc mange and were used to determine 10 lattice points for Scheffe's simple lattice design, on the physicochemical, sensory and electron microscopic properties of the gels formed by heating the raw materials were determined. The relationship between each characteristic value of the textural properties or of the sensory evaluation and the ingredient ratio was used to deduce a secondary equation from which estimated curves were drawn. The gels with a higher ratio of starch showed higher values of firmness and springiness. In contrast, the gels with a higher ratio of oil showed lower values for these two parameters. An increase in the ratio of protein in the mixture increased the mold-shape retention and stickiness. Observation by electron microscopy showed the gels with a higher ratio of starch to have a finer network structure. Blanc mange prepared from 9% of starch, 3% of soybean protein isolate, and 4% of soybean oil was the most favored from the results of the sensory evaluation.
