Blending formulation of sorghum and job's tears: An innovation design of plant-based milk rich in antioxidant

Department of Agricultural Products Technology, Faculty of Agriculture, Mulawarman University, Samarinda, 75119 East Kalimantan, Indonesia

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Abstract

Plant-based milk is usually produced from legumes and cereals. This product is rich in antioxidants so it is expected to prevent the emergence of degenerative diseases. In addition, plant-based milk is also suitable for consumption by people with lactose intolerance. This study aims to determine the chemical and sensory effects of blending sorghum and job's tears in plant-based milk. The blending formula between sorghum and job's tears that produces plant-based milk with the best sensory response was determined through a single factor study arranged in a Completely Randomized Design with six treatments of sorghum content (100, 90, 80, 70, 60, and 50%) in its mixture with job's tears. The chemical properties of the resulting plant-based milk were also analyzed in the form of proximate levels and antioxidant activity. The sensory data obtained were analyzed using the Tukey test, while the chemical properties data were analyzed using ANOVA. The results showed that the formula of 90% sorghum and 10% job's tears produced plant-based milk with the best sensory response. Milk with this formula has protein, fat, carbohydrate, and ash levels of 0.74%, 0.76%, 6.41%, and 1.06%, respectively, with an IC50 antioxidant activity of 49.74 ppm.