Product development of low sugar ready-to-drink (RTD) soy jelly drink

  • Tabligh Permana Swiss German University
  • Jessline Ramaputra
  • Filiana Santoso
Keywords: Carrageenan, Jelly Drink, Ready-to-Drink, Soybean, Stevia

Abstract

Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. However, this product is lacking nutritional value. People nowadays also tend to be concerned about the sugar level contained in a product. In this work, Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome those problems. The optimum concentration of iota-carrageenan was obtained from concentration range 0.1-0.3 %, based on sensory evaluation and texture analysis parameters. The preferable sweetness level was determined from sucrose concentration range 2.5-7.5 %, based on sensory evaluation parameters. The optimum combination of stevia and sucrose to produce less sugar product was obtained from four stevia:sucrose combinations (g/l, 0.211:45, 0.27:45, 0.579:45, 0:75), based on sensory evaluation parameters. The effect of the heating process was investigated under the heating time variable (30, 45, 60 min), and the stability was observed under variable storage temperature (4 and 25 oC). Both used product characteristic and microbial activity as the parameters. Results presented in this work suggest that iota-carrageenan was more suitable to be used to produce RTD soy jelly drink than kappa-carrageenan, with 2 % addition as the optimum concentration. The combination of 4.5 % sucrose and 0.0579 % stevia could produce less sugar RTD soy jelly drink with good sensory acceptance. Standard heating process (30 min) could hold the microbial activity below the maximum limit up to 21 day at 4 °C storage condition, but only has 6 h at 25 °C storage condition. Additional heating time could hold the microbial activity below the maximum limit only up to about 11 h at 25°C storage condition. The heating process could increase the texture value of the product, and the texture characteristic product would be changing during storage at 4 oC.

Published
2020-08-31
How to Cite
Permana, T., Ramaputra, J., & Santoso, F. (2020). Product development of low sugar ready-to-drink (RTD) soy jelly drink. Journal of Functional Food and Nutraceutical, 2(1). https://doi.org/10.33555/jffn.v2i1.41
Section
Articles