The preparation of protein hydrolysate from defatted coconut and soybean meals. II. Quality and sensory evaluation of products

Abstract

Protein hydrolysate prepared from defatted soybean meal and coconut meal using acid hydrolysis under different conditions were analysed and subjected to sensory evaluation. Analysis of amino acid after hydrolysis showed a 10.32% reduction in the soybean product and a 31.93% reduction in coconut product. Chemical analyses showed similarities in pH, viscosity, salt content and reducing sugar between the hydrolysates and the commercial soy sauce sample. Both amino and total nitrogen and acidity were higher in the hydrolysate than the commercial sample. Sensory evaluation showed that hydrolysed soybean products gave better scores in terms of colour, aroma, flavour and general acceptability than coconut products. Addition of soybean to coconut meal resulted in improved hydrolysed product. Copyright © 1983, Wiley Blackwell. All rights reserved

Source or Periodical Title

International Journal of Food Science & Technology

ISSN

9505423

Page

163-170

Document Type

Article

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