Soy – Sorghum Milk as a Functional Drink Source of Antioxidants

Abstract

Background: With the increasing need for antioxidants as a support for health, this study was conducted to determine the functional potential of drinks made from soybeans and sorghum by determining organoleptic, proximate, and antioxidant activity properties. Methods: In this study, the formulations of soy milk (Glycine max (L.) Merill) added with sorghum (Sorghum bicolor (L.) Moench) were including F1 (100% soy milk), F2 (90% soy milk: 10% sorghum), F2 (80% soy milk: 20% sorghum), and F3 (70% soy milk: 30% sorghum). The organoleptic test consisted of a hedonic test and a hedonic quality test involving 25 semitrained panelists measured using an analogue visual scale (0–10). Antioxidant activity identification was determined through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Results: This study found that sorghum’s addition to soy milk significantly affected the hedonic quality value of aroma and texture (P