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A SAUCE PRODUCT FROM ENZYME‐HYDROLYZED CANOLA MEAL
Author(s) -
MA A.Y.M.,
OORAIKUL B.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00016.x
Subject(s) - canola , food science , chemistry , fermentation , aroma , titratable acid , lactic acid , biology , genetics , bacteria
To reduce fermentation time in canola sauce production canola meal was hydrolyzed with Alcalase 0.6L for 2 h before mixing with roasted wheat and Aspergillus cultures to form koji. After 72 h incubation 18% brine solution was added to the koji to prepare moromi, which was left to ferment for 5 weeks before canola sauce was extracted and pasteurized. The sauce was analyzed for total soluble nitrogen (TSN), amino nitrogen (AN), amino acids, total titratable acidity (TTA), organic acids, reducing sugars, total sugars, salt and color. The results were: 1.12–1.34% (w/w) TSN, 0.66–0.80 (w/v) AN, 16.65–29.95 mg/100 mL TTA, 7.43–9.67% (w/v) reducing sugars, 8.69–15.39% (w/v) total sugars, 18.72–20.37% (w/v) salt and a somewhat yellowish shade of color when diluted. Most results compare well with Kikkoman shoyu, one of the most popular soy sauces in Canada. However, amino acids, especially glutamic and aspartic acids, were less in canola sauce when compared with shoyu. Concentrations of organic acids were comparable, except for lactic and propionic acids, which were considerably less in canola sauce due to inadequate lactic acid fermentation in the moromi stage. Sensory panels rated canola sauce quality comparable to that of Chinese soy sauce, but inferior to Kikkoman shoyu and an imitation soy sauce due to a deficiency in traditional soy sauce aroma.