FACTORS AFFECTING THE QUALITY OF SOYBEAN/BLACK SESAME CONDENSED MILK

Abstract

The materials used in the processing of soybean-black sesame condensed milk contribute to the creation of products with high nutritional value as well as a variety of products. In this study, we investigated the blend ratio of soybeans: black sesame was 8/2; 7/3; 6/4; 5/5; 4/6; milk to sugar was 8/2; 7/3; 6/4; 5/5; 4/6; and milk is assimilation level 500bar, 1000bar, 1500bar. After examining the blend ratio of ingredients used in the blending, as follows: The soybean: black sesame ratio is 7:3, a product with a protein content of 14.04%, a fat content of 24.67%, and a total sugar content of 20.75%; the blend ratio of condensed milk:sugar is 5/5, resulting in a product with 63 oBx; and the product supplemented with 0.09% xanthan gum and 500 bar assimilation achieves high sensory value.