2003 Volume 54 Issue 6 Pages 469-476
Blanc-mange type of starch gels were prepared from sago, corn and potato with added soybean protein isolate (SPI) or soymilk powder (SMP) to a 5 w/w% concentration by the suspension method, cocoa or powdered green tea then being added to these gels. The effect of the concentration of the cocoa or powdered green tea on the physical properties and sensory evaluation were investigated. The concentrations of the cocoa and powdered green tea were 10, 15, and 20 w/w%, and 3, 5, and 7 w/w% of starch, respectively. Each gel was stored at 5t for 24 h. The firmness, cohesiveness and mold-shape retention of the starch gel with added SPI or SMP were increased by the cocoa and powdered green tea, and added SPI gave a superior gel to that with added SMP. The optimum concentrations of cocoa and powdered green tea were 15 and 5 w/w% of starch, respectively, by the sensory evaluation. When either cocoa or powdered green tea was added to the gel with SPI or SMP, the taste, smoothness, and overall evaluation were rated most highly by the sensory evaluation. Of the starch gels with added soybean protein, and cocoa or powdered green tea, the sago starch gel had the lowest compressed dehydration ratio. SMP added to any starch gel with cocoa resulted in a lower compressed dehydration ratio than that without the additive.
