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 sn) 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.