Pasting and rheological behavior of soy protein-based pudding

Pasting and rheological behavior of pastes made from different commercial soy proteins and starches were investigated for the development of soy protein-based pudding system. Commercial starch Novation ® 2300 and soy protein concentrate Alpha ® 5812 were found to exhibit the most desirable pasting properties. The yield stress values of commercial puddings were in the range of 27.1–59.6 Pa, Consistency index ( K ) values in the range of 6.57–18.63 (Pa s n ) and flow behavior index ( n ) values in the range of 0.4192–0.6558. The K , and n values for soy protein-based puddings were found to be comparable to those for the commercial puddings. During 2 weeks of refrigeration, both G ′ and G ″ increased for all the puddings. Neither water separation nor net syneresis were observed for soy protein-based puddings during 2 weeks of storage at 5 °C. Further adjustments of the formulation that was more comparable to the commercial pudding were achieved.