The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity

Abstract

Pramitasari D, Anandhito RBK, Fauza G. 2011. The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity. Biofarmasi 9: 17-25. Soybean has better nutritional contents than other legumes. Soybean is appropriate to produce soymilk due to the protein contents which similar to cow milk. However, soymilk has an unpleasant beany flavor taste which less favored by consumers. This study aimed to determine the effect of ginger extract adding on soy milk powder which produced by a spray dryer method regarding to chemical characteristics, antioxidant activity, and the consumer acceptance of product. This research used a Completely Randomized Design (CRD) with three different concentrations of ginger extract treatments. The treatments were consisted of the ginger extract concentration by 0% (P1 as control), 2% (P2) and 3% (P3). The chemical characteristics were proximate analysis (AOAC), antioxidant activity (DPPH) and sensory characteristic (hedonic quality test). The statistical analysis used was ANOVA method at α=5% and followed by Duncan's Multiple Range Test. The result showed that moisture, ash, and fat content of product were not significantly different from P1, but the protein content and the antioxidant activity were significantly increasing due to the addition of ginger extract. The lowest antioxidant activity was P1, while the highest was P3. The sensory test result showed that the product with the highest overall preferences was P3.