2003 Volume 54 Issue 6 Pages 457-468
Blanc-mange was prepared from starch (sago, corn, or potato) with added soybean protein isolate (SPI) or soymilk powder (SMP). SPI or SMP was added to the starch as a powder (the powder method) or as a suspension prepared by boiling for 5 min and then cooling (the suspension method). The effects on the viscosity of the dispersion during heating, gel texture, mold-shape retention, and color tone were investigated. The effects of the additive concentration of SPI or SMP and the addition method were also examined by a sensory evaluation. Increasing the additive concentration of SPI to any starch suspension decreased the pasting temperature, and promoted swelling and gelatinization. In regard to the mold-shape retention of the starch gel with added SPI or SMP, the corn starch gel was inferior to the control gel, and the potato starch gel was superior to the control gel. When SPI or SMP was added to sago starch, the gel had low adhensive characteristics. The sago and corn starch gels with SPI added by the suspension method had decreased springiness, cohesiveness, and adhesiveness. A concentration of 5% for both SPI and SMP was preferred by the sensory evaluation. Blanc-mange with added SPI was preferred for its appearance, firmness and springiness, and the gel with added SMP was evaluated well for its smoothness and good taste. The suspension method was evaluated as being better than the powder method for the resulting flavor and smooth texture.
