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The preparation of protein hydrolysate from defatted coconut and soybean meals.
Author(s) -
PHAM CHAY B.,
ROSARIO R. R. DEL
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00256.x
Subject(s) - hydrolysate , aroma , food science , chemistry , hydrolysis , soybean meal , sugar , flavour , reducing sugar , raw material , biochemistry , organic chemistry
Summary 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.