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EFFECT of SOY FRACTIONS ON SOME FUNCTIONAL and RHEOLOGICAL PROPERTIES of MAIZE‐BANANA MIXTURES
Author(s) -
ADEYEMI I. A.,
AKANBI C. T.,
FASORO O. G.
Publication year - 1991
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.1745-4549.1991.tb00152.x
Subject(s) - soy flour , food science , skimmed milk , chemistry , soy protein , soy milk , rheology , soy bean , slurry , materials science , composite material
Dehydrated maize‐banana mix was prepared by drum drying a slurry containing maize grits, banana and soy fraction (soy bean flour, soy milk, or soy residue). A sample containing skim milk in place of the soy was used as a control. Moisture, protein, fat and ash contents of the products were 5.60–9.18%, 17.89–22.80%, 0.46–7.13% and 0.75–2.46%, respectively. the control sample containing skim milk gave the highest value of 0.46 g/mL for its bulk density while the range for other formulations was 0.30–0.41 g/mL. Rheological data showed that all the products were pseudo‐plastic, however, the power law parameters were found to depend on the formulation. Comparative sensory evaluation showed that the most acceptable soy‐maizebanana product contained soy milk.