Effect of inulin fortification on qualities of sacred lotus seed soybean milk

Name: Kittipoom Songsri

Organization : Rangsit University. College of Agricultural Innovation and Food Technology

Name: Pichayapa Tubtuen

Organization : Rangsit University. College of Agricultural Innovation and Food Technology

Name: Nut Thephuttee

Organization : Rangsit University. College of Agricultural Innovation and Food Technology

Name: Tarit Apisittiwong

Organization : Rangsit University. College of Agricultural Innovation and Food Technology

Name: Pitchaya Pothinuch

Organization : Rangsit University. College of Agricultural Innovation and Food Technology

Name: Nattapong Prichapan

Organization : Rangsit University. College of Agricultural Innovation and Food Technology

Email : nattapong.p@rsu.ac.th

keyword: Plant based milk

LCSH: Soymilk

LCSH: Inulin

LCSH: Inulin-containing plants

Abstract: In recent years, plant based milk from various sources is a trending beverage among health conscious consumers as well as those with lactose intolerance or cows’ milk allergy. Lotus seeds are rich in vitamins, nutrients, and bioactive compounds. Soy milk is the most popular plant based milk since it is inexpensive and contains a lot of nutrients and essential vitamins, minerals, and phenolic compounds. Inulin can be used as a low calorie sweetener, fat replacer, and texture improver. Moreover, inulin is also a prebiotic compound. Therefore, the objectives of this research were to study the effect of inulin concentration on physical qualities, chemical composition, and microbiological qualities of lotus seed soybean milk. Lotus seed soybean milk containing 0, 0.5, 1, and 1.5 wt% inulin was produced. The microstructure, physical stability, viscosity, proximate composition, and microbiological quality were evaluated. The micrographs showed that lotus seed soybean milk containing 0, 0.5, and 1 wt% inulin had small particles dispersed throughout the continuous phase. On the contrary, lotus seed soybean milk containing 1.5 wt% inulin had the flocculation of particles with a significantly higher viscosity than other samples. Moreover, lotus seed soybean milk containing 0.5 and 1 wt% inulin had a sediment phase height significantly lower than other samples. Therefore, one percent inulin was the highest concentration producing the most stable lotus seed soybean milk in this study. The microbiological quality of lotus seed soybean milk containing 1 wt% inulin was accepted following the standard as specified by the Notification of the Ministry of Public Health (No. 356) on hermetically sealed beverages

King Mongkut's University of Technology North Bangkok. Central Library

Address: BANGKOK

Email: library@kmutnb.ac.th

Created: 2023

Modified: 2024-05-01

Issued: 2024-05-01

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BibliograpyCitation : In Rangsit University. The 8th RSU International Research Conference on Sciences and Technology 2023 (RSUCON 2023) (pp.444-450). Pathum Thani : Rangsit University

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