Premium
Preservation of wet leaf‐protein concentrates
Author(s) -
Rao M. S. Subba,
Singh Narendra,
Prasannappa G.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180708
Subject(s) - acetic acid , preservative , chemistry , slurry , food science , exudate , emulsion , botany , biochemistry , biology , materials science , composite material
Simple methods of preservation of wet leaf‐protein cakes for food were studied. The use of a pickle preservative emulsion gave encouraging results, and 2% residual acetic acid in wet cakes preserved them satisfactorily. The initial microbial load could be reduced by lowering the pH with either HCl or acetic acid, but further microbial growth could be checked only with acetic acid. Dilute acetic acid of 4% or 10% strength could be mixed in 1 : 1 or 1 : 4 w/v proportions, respectively, with the leaf‐protein slurry, before pressing, to get the desired residual acid in wet protein cakes. An even dispersion of acid between the cake and exudate during pressing made a successive re‐use of the latter possible, with less acetic acid added to it than would otherwise have been needed.