The effect of Drying Temperature in Making Edamame Soy Milk (Glycine max (L.) Merr.) on Water, Fat, and Protein Content Based on SNI with Ginger Flavored Superfood Drink Products (Zingiber officinale)

DOI

10.2991/978-94-6463-386-3_12How to use a DOI?

Keywords

Soy Milk; Edamame Milk Powder; Tray Dryer; Ginger Powder; Palm Sugar Powder

Abstract

Business development in the food and beverage industry cannot be separated from food innovation, which can increase added value. One of the food industries that is growing rapidly in the bean-based food processing industry is edamame soybeans (Glycine max (L.) Merr). Edamame has many health benefits, namely its high content of vitamins A, B, iron, dietary fiber, and isoflavones. The use of edamame can be processed into various culinary products using processed flour as raw materials, such as puddings and pastries. Healthy drink products with a variety of herbal plants are currently in demand among the public and are growing rapidly. An innovation from edamame soybeans (Glycine max (L.) Merr), which is soy milk powder with additional herbal plant flavors, will add a delicious taste and aroma for public consumption. Another advantage of soy milk is that it is lactose-free and has a lower fat content, so edamame milk is good for those on a low-fat diet. Food processing using the drying method is one method of maintaining a longer shelf life; besides, this technology is the simplest and easiest processing technique. The process of making edamame milk powder (Glycine max (L.) Merr) and edamame beans (Glycine max (L.) Merr) was treated without soaking, by soaking, drying with a tray dyer, and flouring, then sieving with an 80 mesh size. According to SNI 01-2970-2015, skim milk powder has a maximum water content of 5%, a minimum fat content of 1.5%, a maximum of 26%, and a minimum protein content of 32%. The lowest fat content was found in edamame powdered milk (Glycine max (L.) Merr) after soaking and drying for 4 hours at a temperature of 80 °C, amounting to 11.68%. The edamame milk powder product is applied to herbal drinks with the addition of ginger flavor, namely ginger powder (1 gram), palm sugar (15 grams), and edamame vegetable milk powder (15 grams).

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Siti Chodijah
AU  - Sofiah Sofiah
AU  - Melantina Oktriyanti
AU  - Erika Dwi Oktaviani
AU  - Meliana Putri
AU  - Syahira Arita Rozaquni
AU  - Cahya Azizah
PY  - 2024
DA  - 2024/02/27
TI  - The effect of Drying Temperature in Making Edamame Soy Milk (Glycine max (L.) Merr.) on Water, Fat, and Protein Content Based on SNI with Ginger Flavored Superfood Drink Products (Zingiber officinale)
BT  - Proceedings of the 7th FIRST 2023 International Conference on Global Innovations (FIRST-ESCSI 2023)
PB  - Atlantis Press
SP  - 94
EP  - 103
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-386-3_12
DO  - 10.2991/978-94-6463-386-3_12
ID  - Chodijah2024
ER  -