Product Development of High-Protein Red Bean Milk

Abstract

Product development of high-protein red bean milk. The objective was to determine the optimum red bean-to-water ratio. The content of maltitol sweetener and the chemical composition of red bean milk has been increased with the protein content from green peas. The study of the ratio of red bean to water at levels of 1:3, 1:5, 1:7 and 1:9 showed that the increase in the proportion of water resulted in a decrease in the total solids and viscosity of red bean milk. Sensory acceptance test results showed that consumers rated sensory acceptance lower as water ratio increased. It affects the consumer acceptant test, especially taste and overall preference. The ratio of red beans to water of 1:5 received the highest acceptance rating. A study of maltitol content at levels 5, 10, 15, and 20 showed an increase in maltitol content in the range of 5-15 percent. (p£0.05) and tends to decrease when increasing the volume to 20%. Consumers gave red bean milk with a 15% maltitol content positive ratings in all sensory parameters. A study on the addition of 10% pea protein found that 100 grams of red bean milk contained 10.50 grams of protein, 0.01 grams of fat, 0.12 grams of carbohydrates, 77.50 grams of moisture, 0.34 grams of ash, 11.65 grams of total fiber and 88.67 kcal. Red bean milk has a protein level of 37.8 grams per 360 ml, whereas commercially available high-protein milk has a protein content that ranges from 28 to 32 grams per 360 ml (Packaging sizes available in the market).