This document summarizes a study that evaluated different processing methods to reduce the undesirable beany flavor of soybeans for use in producing a soy-based beverage. In the first phase, soybeans underwent treatments including roasting, germination, autoclaving, and chemical treatment with EDTA and sodium hydroxide. Chemical treatment was most effective at reducing beany flavor. In the second phase, a beverage was prepared using chemically-treated soybean flour and evaluated over two months of storage. The beverage exhibited changes in various parameters like acidity and sugars but remained stable microbiologically during storage. Overall, chemical and sensory analysis showed the product was stable during storage.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Extraction of Colorant From Dragon Fruit Peel and It's Application in a baker...Salemir Hossain
This is a project or thesis proposal presentation for B.Sc Engineering level on Extraction of Colorant From Dragon Fruit Peel and It's Application in a bakery Product. If any help is needed then contact on salemirhossainjust@gmail.com
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingr...ijtsrd
There are innumerable fruits which are consumed for their nutritional and medicinal potential. Bioactive constituents present in various fruits act as radical scavengers and helps in preventing non-communicable diseases such as cardiovascular diseases, diabetes mellitus, hypertension etc. The study aimed to characterize the nutritional, mineral composition and antioxidant potential of guava cultivars viz; Allahabad safeda and L-49. The nutritional composition estimation was done according to standard protocol given by AOAC, mineral contents were determined by using Atomic absorption Spectrophotometer and antioxidant content (Total phenols content and total flavonoids content) and activity ( reducing power assay and hydroxyl radical scavenging activity) were performed by standard protocol.According to results obtained, Allahabad safeda cv guava had significantly high amount of fibre(2.91-±0.04 g/100g), calcium(145-± 0.24 mg/100g),magnesium (59.92-±1.02 mg/100g) and vitamin-C(214-±0.41 mg/100g) content as compared to L-49 cv guava. In addition, it also possesses excellent total phenol content (130.25-±0.72 mg GAE/100g), total flavonoids content (99.60-± 0.32 mg RE/100g) and antioxidant activity. Therefore, it can be used as a potential ingredient in the development of functional food products and its utilization would be a viable alternative to combat various chronic metabolic diseases. Divya Rawat | Neelam Chaturvedi"Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-4 , June 2018, URL: http://www.ijtsrd.com/papers/ijtsrd14288.pdf http://www.ijtsrd.com/other-scientific-research-area/other/14288/nutritional-and-antioxidant-potential-of-psidium-guajava-as-a-functional-ingredient/divya-rawat
A REVIEW ON APPLICATIONS OF BIOSURFACTANTS PRODUCED FROM UNCONVENTIONAL INEXP...SUS GROUP OF INSTITUTIONS
Biosurfactants can serve as green alternative in different areas due to
their ecological acceptance as they are biodegradable and nontoxic.
Nowadays biosurfactants are predominantly used in pharmaceutical,
oil industry, and for the bioremediation of pollutants. Apart from these,
biosurfactants also show potential applications in many sectors of food
industry and agriculture. Allied with emulsion forming and breaking,
antiadhesive, functional ingredient, are some properties that can be
exploited in agro-food biotechnology. Potential role of biosurfactants
in food and agricultural sectors as well as present concern of lowering
the production cost of biosurfactants by using the unconventional
wastes as substrate is discussed in this article.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Proximate and Toxicological Analyses of Detoxified Jatropha Curcas Seedsiosrjce
The need for detoxification of less utilized crops with similar nutritional composition with soybeans
as potential substitute or supplement for soybeans in conventional feeds production is obvious as price of
soybean continue to rise. Jatropha curcas is one of such crops which can serve as a potential source of dietary
energy and protein. However, the presence of anti-nutritional factors restricts the utilization of the Jatropha
curcas seed in animal feed. Several researchers however have shown that this obstacle can be overcome by
detoxifying the seeds, but many of them failed to established the effects of these detoxification methods on the
nutritional content of Jatropha curcas .The main objective of this study therefore was to determine the effect of
three simple inexpensive physical methods of detoxification (soaking, roasting and fermentation) on the
proximate and toxicological compositions of Jatropha curcas seed meal. To achieve this, Jatropha curcas seeds
sample used were divided into four parts. The first three parts were subjected to the three different physical
treatments after which they were dried to constant weight and while the fourth part was dried to constant weight
and milled. These four samples were then analysed for their proximate and toxicological composition .The
results showed that fermentation deactivated the antinutrients most in the seeds and did not adversely affect the
nutritional composition of the seeds
International Journal of Engineering and Science Invention (IJESI)inventionjournals
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
Soy for development - planet aid in partnership with usda & wishhPlanet Aid
- Programming soy in a holistic development context
- How the use of Soy products have worked in developing countries
to significantly improve health indicators of children
- Soy as a catalyst for economic growth and increased trade;
Lecithin in its various forms and value added versions are used in a range of food, feed and industrial products. Supply is abundant and the relative cost effectiveness of using lecithin makes it a popular emulsifier in many sectors. Increase in soy cultivation and processing in various parts of the world contributes to the abundance of supply. Differences in application sectors exist in various parts of the world.
Extraction of Colorant From Dragon Fruit Peel and It's Application in a baker...Salemir Hossain
This is a project or thesis proposal presentation for B.Sc Engineering level on Extraction of Colorant From Dragon Fruit Peel and It's Application in a bakery Product. If any help is needed then contact on salemirhossainjust@gmail.com
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingr...ijtsrd
There are innumerable fruits which are consumed for their nutritional and medicinal potential. Bioactive constituents present in various fruits act as radical scavengers and helps in preventing non-communicable diseases such as cardiovascular diseases, diabetes mellitus, hypertension etc. The study aimed to characterize the nutritional, mineral composition and antioxidant potential of guava cultivars viz; Allahabad safeda and L-49. The nutritional composition estimation was done according to standard protocol given by AOAC, mineral contents were determined by using Atomic absorption Spectrophotometer and antioxidant content (Total phenols content and total flavonoids content) and activity ( reducing power assay and hydroxyl radical scavenging activity) were performed by standard protocol.According to results obtained, Allahabad safeda cv guava had significantly high amount of fibre(2.91-±0.04 g/100g), calcium(145-± 0.24 mg/100g),magnesium (59.92-±1.02 mg/100g) and vitamin-C(214-±0.41 mg/100g) content as compared to L-49 cv guava. In addition, it also possesses excellent total phenol content (130.25-±0.72 mg GAE/100g), total flavonoids content (99.60-± 0.32 mg RE/100g) and antioxidant activity. Therefore, it can be used as a potential ingredient in the development of functional food products and its utilization would be a viable alternative to combat various chronic metabolic diseases. Divya Rawat | Neelam Chaturvedi"Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-4 , June 2018, URL: http://www.ijtsrd.com/papers/ijtsrd14288.pdf http://www.ijtsrd.com/other-scientific-research-area/other/14288/nutritional-and-antioxidant-potential-of-psidium-guajava-as-a-functional-ingredient/divya-rawat
A REVIEW ON APPLICATIONS OF BIOSURFACTANTS PRODUCED FROM UNCONVENTIONAL INEXP...SUS GROUP OF INSTITUTIONS
Biosurfactants can serve as green alternative in different areas due to
their ecological acceptance as they are biodegradable and nontoxic.
Nowadays biosurfactants are predominantly used in pharmaceutical,
oil industry, and for the bioremediation of pollutants. Apart from these,
biosurfactants also show potential applications in many sectors of food
industry and agriculture. Allied with emulsion forming and breaking,
antiadhesive, functional ingredient, are some properties that can be
exploited in agro-food biotechnology. Potential role of biosurfactants
in food and agricultural sectors as well as present concern of lowering
the production cost of biosurfactants by using the unconventional
wastes as substrate is discussed in this article.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Proximate and Toxicological Analyses of Detoxified Jatropha Curcas Seedsiosrjce
The need for detoxification of less utilized crops with similar nutritional composition with soybeans
as potential substitute or supplement for soybeans in conventional feeds production is obvious as price of
soybean continue to rise. Jatropha curcas is one of such crops which can serve as a potential source of dietary
energy and protein. However, the presence of anti-nutritional factors restricts the utilization of the Jatropha
curcas seed in animal feed. Several researchers however have shown that this obstacle can be overcome by
detoxifying the seeds, but many of them failed to established the effects of these detoxification methods on the
nutritional content of Jatropha curcas .The main objective of this study therefore was to determine the effect of
three simple inexpensive physical methods of detoxification (soaking, roasting and fermentation) on the
proximate and toxicological compositions of Jatropha curcas seed meal. To achieve this, Jatropha curcas seeds
sample used were divided into four parts. The first three parts were subjected to the three different physical
treatments after which they were dried to constant weight and while the fourth part was dried to constant weight
and milled. These four samples were then analysed for their proximate and toxicological composition .The
results showed that fermentation deactivated the antinutrients most in the seeds and did not adversely affect the
nutritional composition of the seeds
International Journal of Engineering and Science Invention (IJESI)inventionjournals
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
Soy for development - planet aid in partnership with usda & wishhPlanet Aid
- Programming soy in a holistic development context
- How the use of Soy products have worked in developing countries
to significantly improve health indicators of children
- Soy as a catalyst for economic growth and increased trade;
Lecithin in its various forms and value added versions are used in a range of food, feed and industrial products. Supply is abundant and the relative cost effectiveness of using lecithin makes it a popular emulsifier in many sectors. Increase in soy cultivation and processing in various parts of the world contributes to the abundance of supply. Differences in application sectors exist in various parts of the world.
Nutritional composition for complementary foods,Nutritional and Functional Properties of
Extruded Cassava-Soybean Flour Composites,Capacity building and technology dissemination.
Agrifi is a new initiative that increases investment in smallholder agriculture and agribusiness micro/ small/medium enterprises (MSMEs) to achieve inclusive and sustainable agricultural growth.
Agrifi will be launched in 2016, together with interested parties and European Financial Institutions.
A central feature of Agrifi is that the provision of EU grants will mobilise additional public and private investment. This additional investment is needed to enhance the development impact of investment projects and achieve impact at scale.
Agrifi responds to the lack of financing mechanisms adapted to farmers and agri-entrepreneurs, particularly for smallholders and agribusiness MSMEs.
Agrifi will be backed-up by a robust component of technical assistance and value chains analysis capacity, to support decision making on investment, to enhance business development and advisory services for farmers and agri-entrepreneurs and to monitor the actions for accountability purposes.
Agrifi addresses this situation by providing greater risk-bearing capacity through public money, to encourage project promoters and attract private finance to viable investments which would not have happened otherwise.
Agrifi is therefore about addressing a market failure and it finances those actions that have a clear development impact on those who would normally not be reached. This includes smallholders with limited market orientation, vulnerable farmers, women and young farmers and entrepreneurs
Environmental Impacts of Animal Agriculture - Part 1Paul Mahony
To provide some context to the consideration of livestock’s environmental impact, this article compares it to: (a) aluminium;
and (b) coal-fired power; both of which are widely recognised as being extremely greenhouse gas (GHG)
emissions intensive.
Fortifying Your Products with Plant Protein - - - Global Food Technology & In...Paul Hart
Globally we're running short of protein: which may limit population growth, and also animal feed production. Yet after years of dietary advice on low fat - we're now consuming less carbs. and much more protein... and so are developing nations.
This presentation reviews the global protein market and main sources of both commodity and speciality plant proteins - their relative benefits of nutritional profile, functionality versus cost. Whey, the benchmark, is compared to soy and wheat commodity proteins - speciality proteins lupin, pea; potato, rape [canola], rice and micro-algae are reviewed.
Current consumer trends are contrasted with 'sweet-spot' applications which deliver a meaningful dose or 'hight protein' nutritional claim e.g. beverages (DPB); meat analogues, [non-] dairy milks and yoghurts, and high protein bakery, including Gluten -Free.
This presentation was delivered at the delivered WTG 13th Annual Global Food Technology & Innovation Summit on 3 March 2015 in London, UK.
This presentation contains Dragon fruit and its botanical classifications, nutritional composition of dragon fruit, health benefits, value added products such as jam, jelly, powder, spread etc.,
— The study was conducted to evaluate the sensory and physicochemical properties of banana products .The tests were undertaken to ascertain the suitability of the solutions for preservation of sweet bananas as added-value foods and to reduce post-harvest losses. Prepared banana figs of both varieties were presented to a panel of judges for evaluation of organoleptic attributed. The maximum total soluble solids (22.84 and 12.30), Titratable acidity (0.0148 and 0.0403), non reducing sugar (11.250), Ash (1.1144 and 1.9346) were showed by variety giant in banana fig, whereas, the variety dwarf showed maximum pH, Vitamin C content, total sugar and reducing sugar. On other hand the maximum (24.48°Brix) total soluble solids was observed in banana figs prepared after 90 days. The maximum total sugar (20.36%), non-reducing sugar (14.08%) Ash (1.12%) were showed by the banana figs prepared after 90 days. Sensory evaluations of banana figs revealed that they exhibited significant difference in the score of all attributes among the two with exception of consistency .The results showed that the 90 days produced good results for frying and drying of banana figs.
Expiry Date of Set Yoghurt under Sudanese ConditionsIJERA Editor
The objective of this research is to study the stability of set yoghurt during its shelf life in different storage and
distribution conditions of temperature and time span. Yoghurt samples were collected starting from factory gates
though distribution and storage locations for period of 21 days. Titratable acidity, pH, temperature, wheying off
and microbiological characteristics of the set yoghurt samples were investigated using standard method set by
Sudanese standard and metrology organization and other internationally recognized methods. The results
showed that the pH- values decreased progressively (4.50 – 4.29) and the titratable acidity significantly
increased (0.97%– 1.37%) during the specified period of 21 days. There was a significant increase in wheying
off of the set yoghurt samples at the end of storage period especially for the off road transported samples and it
reaches 5.78ml/400gm which could be attributed mainly to shaking and heat during transportation. The E.coli,
yeast and mold recorded no growth in all samples of set yoghurt under the specified storage conditions except in
the 21st day in samples collected from small groceries and long distance transported samples. It could be
concluded that storage and distribution conditions had significant effects on all set yoghurt properties at the end
of their storage period. The study recommended that processing , distribution and storage conditions stipulated
by Sudanese standard and metrology organization are to be strictly followed to allow the shelf life to be
extended far after the specified period of 10 days recommended by the same organization. It is also
recommended to conduct further studies on the issue and to disseminate the culture of preserving food products
at their optimal conditions of storage and distribution
The word “banana” is a general term comprising a number of species or hybrids in the genus Musa of family Musaceae. Many studies reported that banana is a good source of phenolic compounds, which are having potential health benefits in human beings. The phytochemical composition of eight banana varieties was investigated. Quantitative estimation of phytochemicals revealed that highest alkaloid and tannin content was noticed in variety Nendran (3.76% and 4.40 mg/100g respectively). Whereas, variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Total phenol and saponin content was found higher in variety Kadali (0.82% and 11.6 mg/100g respectively).
effects on kefir properties and antioxidant activity during 4 weeks cold (4 °C) storage. Carob
flours differed in composition, mucilage yield, antioxidant activity and phenolic components analyzed by
HPLC. Bacterial count increased during the first week of kefir storage with carob supplementation
stimulating bacterial growth similar to inulin. Bacterial viability and titratable acidity of carob
supplemented kefir increased, whereas pH decreased during storage. The antioxidant activity of kefirs
generally increased during storage attaining maximum level at 14 days with the supplemented kefirs
exhibiting higher activity compared to the control plain kefir.
(48)Screening and identifiation of Bacillus sp. isolated from traditional Vie...minhdaovan
Fibrinolytic enzymes produced by microorganisms have been attractive in prevention and
treatment of cardiovascular diseases (CVDs) by their low-cost and safety. This study focused
on screening for the existence of firinolytic enzymes in Vietnamese traditional fermented
soybean paste products and isolation and identifiation of related bacteria. Sixteen fermented
soybean paste samples were collected over three regions of Vietnam in which seven samples
gave the positive results on firinolytic enzyme activity. Miso (MS) and Green Chili (GC)
samples had the highest firinolytic enzyme activities (1.81 and 0.77 FU/g, respectively).
According to morphological features, four strains of bacteria were isolated and all of them
were found to produce firinolytic enzymes. The enzyme activities produced by four isolated
strains were in a range of 29.7 - 77.9 FU/g after culturing on solid state media for 24 h. The
isolated strains were identifid as Bacillus amyloliquefaciens using 16 rRNA sequence and
phylogenetic analysis with 99% similarity
Phytochemical Screening and Gc-Ms Analysis of Garudan Samba Traditional Rice ...Agriculture Journal IJOEAR
Abstract— The Garudan Samba, an important Traditional variety of Tamil Nadu was investigated for its phytochemical screening and GCMS study. The brown rice was extracted using ethanol. The results obtained after GCMS studies were confirmed by spectral analysis. The analysis of the ethanol extract showed the presence of n-Hexadecanoic acid, 9,12-Octadecadienoic acid (Z,Z)-, and Oleic acid, as major constituents of the total compounds (76.33%), which have the capacity to prevent many health related disorders. It also contained the medicinally important compounds like Caryophyllene, Ethyl Oleate, Squalene, γ-Tocopherol, Lup-20(29)-en-3-ol, acetate, (3β)-, and phyto sterols like Campesterol, Stigmasterol and β-Sitosterol. Hence, Garudan samba may be considered as one of the important Traditional variety with high level of medicinally important phytoconstituents.
Optimization of key process variables for enhanced refamycin b production in ...ijabjournal
In the present study of solid media conditions for the refamycin B yield by solid state fermentation was studied and optimized using both classical method and statistical design of experiments). Statistical analysis of the results of Plackett–Burman showed that the lower level of initial moisture , initial pH, barbital, glucose and to solid media, or increase in the concentration of xylose in the range tested, results in significant effect in refamycin B yield of AmycolatopsisrifamycinicaMTCC 14 by solid state
fermentation. The effect of change in the levels of initial moisture, initial pH, barbital, glucose and xylose
on the rfefamycin B yield was studied using central composite design methodology. Statistical analysis of
the data showed that all the independent process had significant effect on refamycin B yield. The interaction between initial moisture and initial pH, between initial moisture and barbital, between initial moisture and glucose, between initial moisture and xylose, between initial pH and xylose, between barbital and glucose, between barbital and xylose, and between glucose and xylose were significant when the response was refamycin B.
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...iosrjce
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Effect of flour processing on soy beverage
1. Effect of flour processing on the quality characteristics of a soy-based
beverage
SARA ARIF1
, ASIF AHMAD1
, TARIQ MASUD1
, NAUMAN KHALID2
, IMRAN HAYAT3
,
FARZANA SIDDIQUE1
, & MUHAMMAD ALI1
1
Department of Food Technology, PMAS-Arid Agricultural University, Rawalpindi, Pakistan, 2
Department of Global
Agricultural, Graduate School of Agricultural and Life Sciences, University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, Japan, and
3
Faculty of Agricultural, Azad Jammu & Kashmir University, Rawalakot, Pakistan
Abstract
Four treatments (roasting, germination, autoclaving and an application of 0.5% EDTA þ 0.5% sodium hydroxide) were used to
reduce the beany flavour of soya beans to produce a soy-based beverage. While germination significantly increased the protein
level as compared to the other treatments, the maximum reduction of the beany flavour was achieved by the 0.5%
EDTA þ 0.5% sodium hydroxide application. The soya beans that underwent this treatment were used during the second phase
for optimized beverage formulation. During the second phase, a beverage was prepared according to different formulations and
analysed for chemical composition and total viable count during a two-month storage period. During storage, the beverage
samples exhibited variations in several parameters. The acidity, reducing sugars and total sugars increased, while the ascorbic
acid, total soluble solids and pH decreased. Overall, chemical and microbial analyses showed the stability of the product during
the storage period.
Keywords: soya bean, beany flavour, nutritious beverage, proximate analysis, microbial analysis
Introduction
Malnutrition due to protein deficiency is a serious
problem among the masses in many developing
countries, where the diet is generally based on cereals
and, thus, fails to supply sufficient amounts of certain
essential amino acids. The problem of protein
malnutrition is most prevalent in South Asia, where
the proportion of under-nourished children is
much higher than that of even Sub-Saharan Africa
(Mehrotra 2006). This type of malnutrition may lead
to many disorders, such as weight and muscle loss,
retarded growth, kwashiorkor and marasmus (Laghari
et al. 2010). Thus, the utilization of protein-rich
ingredients in the development of nutritious products
is indispensable to combat the problems of protein
malnutrition.
The soya bean may provide a solution to protein
malnutrition. In addition to being a rich source of
protein, the soya bean contains essential amino acids
as well as appreciable amounts of lipids, carbo-
hydrates, fibre and vital minerals (Gandhi 2009). The
protein content of the dry soya bean is approximately
40%, with a good balance of essential amino acids, as
well as protein quality comparable to that of animal
proteins, such as poultry and beef (Jooyandeh 2011).
These nutritional constituents in the soya bean
together with other components, such as isoflavones,
phytosterols, steroidal saponins and other non-
isoflavone phenolic acids, play a significant role in
the reduction of several chronic diseases, such as
cardiovascular disease, cancer and osteoporosis
(Jooyandeh 2011; Mora-Escobedo et al. 2009).
Conventionally, the soya bean is processed into
products such as miso, natto and tofu. It is also used to
produce soya flour, soy sauce, soy protein meat
ISSN 0963-7486 print/ISSN 1465-3478 online q 2012 Informa UK, Ltd.
DOI: 10.3109/09637486.2012.687365
Correspondence: Nauman Khalid, Department of Global Agricultural, Graduate School of Agricultural and Life Sciences, University of Tokyo,
Japan. Tel: þ 81-80-3385-0786. E-mail: nauman_khalid120@yahoo.com
International Journal of Food Sciences and Nutrition,
December 2012; 63(8): 940–946
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2. mimics, tempeh, soya bean oil, soya milk, soya
yogurt and soya cheese (Vishwanathan et al. 2011;
Champagne et al. 2009). The soya bean also has
applications in various infant formulas, gluten-free
breads as well as protein-enriched cookies (Moore et al.
2006; Marco and Rosell 2008). Another important
aspect of the efficient utilization of the soya bean is the
production of soy-based beverages, as beverages are
highly economical and widely used food products
among all age groups (Vishwanathan et al. 2011).
However, the critical problem associated with the use
of the soya bean is its undesirable beany flavour (Endo
et al. 2004). Native chemical substances such as
isoflavones, lipoxygenase enzymes and phenolic sub-
stances are responsible for this beany flavour (Carra˜o-
Panizzi et al. 1999; Anthon and Barrett 2001). To
utilize the soya bean for product development, it is
very important to remove these off-flavouring com-
pounds during processing. This study was, therefore,
undertaken to eliminate the undesirable beany flavour
in the development of a soy-based beverage and to
evaluate the performance of that beverage.
Materials and methods
Raw materials and chemicals
The soya beans (CV: Ajmeri) were procured from the
National Agriculture Research Council in Islamabad,
Pakistan. The seeds of the soya beans were cleaned to
remove dust and other extraneous material and stored
in polyethylene bags until they were put to use. Sugar,
hydrocolloids and other ingredients (of commercial
grade quality) for the preparation of the soy-based
beverage were purchased from the local market. All the
chemicals used in the analysis were of analytical grade
purity.
First phase: reduction of the beany flavour
The aim of the first phase trials was to reduce the
beany flavour of the soya beans to an acceptable level.
The seeds were rinsed prior to undergoing the
following four different treatments: roasting (T1) for
15 min, germination (T2) for 48 h, autoclaving (T3) at
1218C for 15 min and chemical treatment (T4) of
ethylenediaminetetraacetic acid (EDTA) 0.5% þ
sodium hydroxide (NaOH 0.5%) for 4 h at a
temperature of 60 ^ 28C. The seeds were then
blanched (except for the autoclaved samples) at
1008C for 10 min, followed by wet grinding. The
resultant paste was then heated at boiling temperature
for 20 min. The soy paste was then dried and finally
ground into flour.
Proximate analysis of the soya bean flour
The crude protein, crude fat, crude fibre carbohydrate
content and ash content were determined using the
standard methods of AOAC (1990).
Sensory evaluation of the soya bean flour
A sensory evaluation of the soya bean flour during the
first phase was carried out to determine the level of
reduction of the beany flavour in the treated samples.
This evaluation was carried out by a panel of trained
judges using a nine-point Hedonic scale, where nine
was the highest score and one was the lowest score for
flavour. Uniform conditions were maintained during
the evaluation process, and the samples were evaluated
one at a time (Larmond 1977). Before commencing
the evaluation process, a 15-min briefing session was
conducted with all members of the panel. The data
were analysed for variance using the MSTATC
statistical package (when significant differences, i.e.
p , 0.05, were found), and Duncan’s multiple range
test (DMRt) was used to determine the differences
among the means (Steel et al. 1997).
Second phase: Beverge preparation
The best treatment (T4) from the first phase in terms
of the maximum reduction of the beany flavour was
selected and utilized to produce a beverage according
to the formulation shown in Table I. Syrup (water and
sugar) was prepared and pasteurized, and then
stablizers, emulsifiers and other ingredients were
Table I. Treatments and formulation of the beverage.
Treatment
codes
Concentration
of soya bean (%)
Stabilizers
(CMC þ Guargum)
(1:1) (%)
Sugar
(g/200 mL)
Ascorbic acid
(g/200 mL)
Citric acid
(g/200 mL)
Flavour
(orange)
(mL/200 mL)
Emulsifier
(Lecithin) (%)
T1 5 0.6 24 0.03 0.24 0.24 1.0
T2 5 0.8 24 0.03 0.24 0.24 1.0
T3 5 1.0 24 0.03 0.24 0.24 1.0
T4 7 0.6 24 0.03 0.24 0.24 1.0
T5 7 0.8 24 0.03 0.24 0.24 1.0
T6 7 1.0 24 0.03 0.24 0.24 1.0
T7 9 0.6 24 0.03 0.24 0.24 1.0
T8 9 0.8 24 0.03 0.24 0.24 1.0
T9 9 1.0 24 0.03 0.24 0.24 1.0
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3. added according to the given formulation. These
materials along with the soya bean flour were blended
at high speed. Finally, flavour was added and the whole
mixture was blended again. Due to the sensitivity of
the flavour, the blended beverage content was filled at
room temperature in pre-sterlized glass bottles. The
beverage was stored in these pre-sterlized bottles for
two months at room temperature.
Proximate analysis of the beverage
The acidity, sugars, ascorbic acid, total soluble solids
and pH of the beverage were determined by following
the standard methods of AOAC (1990) at 15-day
intervals for a period of 2 months.
Microbiological analysis
Total viable count. The total viable count of the
beverage was determined by the serial dilution method
explained by Fagbemi and Ijah (2006) at 15-day
intervals over the 2-month period.
Statistical analysis
The data for various experimental parameters were
analysed by using Minitab software version 13.0
(Minitab, Inc., USA). The general linear model
technique was used to analyse the variance of these
experimental parameters. In case of significant
differences among treatments, DMRt as described by
Steel et al. (1997) was used.
Results and discussion
Proximate analysis of the soya bean flour (first phase)
The results regarding the proximate composition of
the soya bean flour are presented in Table II. The
effects of different treatments on the protein, crude fat,
crude fibre, ash and carbohydrate contents were found
to be significant (p , 0.05). The different treatments
applied to the soya bean flour resulted in the increase
in ash contents, with the maximum ash contents
observed in the roasted soya bean flour (T1); this
might have been due to the concentration of minerals
through the removal of moisture during the roasting
process. The increased ash content may be explained
by the removal of moisture and the digestion of some
organic material due to the exposure to dry heat
(Rajaram and Janardhanan 1992). The autoclaving
treatment resulted in a slight increase in fat content
due to the breakdown of the lipid–protein complex in
the soya beans. Higher crude fat may favour the
lipoxygenase activity, but this possibility of lipoxygen-
ase activity was managed through high-temperature
blanching for a slightly longer period of time. The flour
obtained from the germinated soya bean seeds (T2)
showed the highest amount of crude protein content.
This increase in protein may be attributed to the
synthesis of enzyme proteins or compositional changes
following the degradation of other constituents.
Germination has been reported to improve the
nutrient profile of soya beans, especially the amino
acid content (Mostafa et al. 1987). Several treatments
resulted in the decrease in the crude fibre content of
the flour; the lowest amount of crude fibre was
detected in the flour of the autoclaved soya beans (T3),
and this might have been due to the heating of the
seeds under pressure. The maximum carbohydrate
amount was observed in the flour of the autoclaved
soya beans (T3), which was due to the decreases in the
ash and crude fibre contents of the flour.
Sensory evaluation of the soya bean flour (first phase)
The results regarding the beany flavour of the soya
bean flour differed among the treatments. The results
of DMRt shown in Table III revealed that the T4 soya
flour received the highest scores (p , 0.05) and the T2
flour received the lowest scores. These low scores for
the germinated soya bean flour might have been due to
the soaking of the seeds in water prior to germination
Table II. Effect of different treatments on chemical composition (%) of the soya bean flour.
Treatments code Ash content (%) Crude fat (%) Crude protein (%) Crude fibre (%) Carbohydrate content (%)
T0 6.40b
20.83b
37.48b
13.37a
14.19b
T1 6.97a
23.50a
37.14b
12.76a
19.63bc
T2 6.43b
21.50b
40.25a
12.90a
18.92c
T3 5.70c
23.54a
36.75b
10.70b
23.31a
T4 6.60b
21.33b
38.27b
12.83a
20.97b
Note: Values with different superscript letters in a column are statistically significant (p , 0.05).
T0 (Control); T1 (Roasting); T2 (Germination); T3 (Autoclaving); T4 (EDTA þ NaOH).
Table III. Sensory evaluation of soya bean flour for beany flavour.
Treatment Scores
T0 (Control) 3.00b
T1 (Roasted flour) 3.67b
T2 (Germinated flour) 2.67b
T3 (Autoclaved flour) 3.67b
T4 (EDTA þ NaOH treated flour) 7.00a
Note: Values with different superscript letters in a column are
statistically significant (p , 0.05).
S. Arif et al.942
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4. that triggered the oxidation reactions of the isoflavones
to develop some off-flavour compounds. The high
scores obtained by the T4 flour may have been due to
the application of EDTA, which is a chelating agent
and also has antioxidant properties; this may protect
against the production of the off-flavour by controlling
the oxidation of phenolic compounds. These results
are well supported by the study of Jacobsen et al.
(2008), who explained the use of EDTA as an
antioxidant. On the basis of sensory evaluation, the T4
flour was found to be the best among all four
treatments, and therefore, it was selected for the
preparation of the soy-based beverage.
Physicochemical analysis of the beverage (second phase)
Acidity. The results regarding the acidity of the
beverage are presented in Table IV. The results of
the present study indicated that the acidity of the
beverages was significantly ( p , 0.05) affected by the
interaction between the storage and treatments. Slight
variations in acidity levels were observed in different
Table IV. Physicochemical analysis of the beverage.
Treatment
codes Storage
Acidity
(%)
Reducing
sugars (%)
Non-reducing
sugars (%)
Total
sugars (%)
Ascorbic acid
(mg/100 mL)
TSS
(brix) PH
T1 S1 0.06n
0.42p,q
12.13a– e
12.36 150.6b,c
12.08 4.20
S2 0.09n
0.68o
11.92a– e
12.46 143.8f
11.36 4.13
S3 0.47f,g
1.20i
11.04b– g
12.53 138.4k,l
10.75 3.62
S4 1.57a,b
1.73j
10.63e– g
12.54 136.8m,n
10.33 3.24
S5 1.77a
2.46e,f
7.46h
12.70 128.7t,u
10.07 3.20
T2 S1 0.07n
0.22r
12.20a– e
12.43 148.1d
12.16 4.04
S2 0.24j– m
0.74n,o
11.70a– g
12.40 142.3g
11.56 3.83
S3 0.75e
1.16lc
11.33a– g
12.50 137.7lm
10.93 3.53
S4 1.40c
1.78j
10.75c– g
12.53 135.30p
10.43 3.23
S5 1.47b,c
2.43f
10.27g
12.85 129.3t
9.73 2.73
T3 S1 0.06n
0.23r
12.27a– d
12.50 152.1a
12.43 4.23
S2 0.07n
0.74n,o
11.84a– f
12.58 144.5e,f
11.77 3.83
S3 0.34g –j
1.44k
11.21a– g
12.65 136.4n,o
11.35 3.43
S4 0.96d
1.97h
10.72d– g
12.69 134.8p
10.78 3.03
S5 0.98d
2.56d,e
10.29f,g
13.73 128o,u
10.41 2.91
T4 S1 0.07n
0.32q,r
12.53a,b
12.86 150.4c
13.31 4.20
S2 0.16l– n
0.85n
12.11a– e
12.96 140.8h,i
12.91 3.82
S3 0.25i– m
1.17lk
11.84a– f
13.01 138.6k,l
12.33 3.61
S4 0.35g –j
1.83i,j
11.45a– g
13.28 135.0p
11.83 3.00
S5 0.82e
2.72b,c
11.01b– g
13.80 127.7u
11.33 2.91
T5 S1 0.07n
0.43p,q
12.56a,b
12.89 151.0b,c
13.20 4.65
S2 0.12m,n
0.68o
12.10a– e
13.09 143.4f
12.63 4.20
S3 0.25i– m
1.27lc
11.87a– e
13.40 139.0j,k
12.08 3.91
S4 0.32h– j
2.133g
11.33a– g
13.53 136.4n,o
11.53 3.60
S5 0.38g –i
2.70b,c
11.00b– g
13.84 130.7s
11.00 3.51
T6 S1 0.08n
0.33r
12.54a,b
12.87 150.9b,c
13.45 4.47
S2 0.18l– n
0.78n,o
12.37a,b
13.15 143.8f
12.95 4.33
S3 0.28i– l
1.47k
11.79a– g
13.27 139.0j,k
12.33 4.20
S4 0.43f –h
2.20g
11.55a– g
13.75 136.4n,o
11.73 3.81
S5 0.52f
2.76b
11.07b– g
13.54 130.9s
10.95 3.43
T7 S1 0.08n
0.21r
12.51a,b
12.93 152.8a
14.40 5.00
S2 0.09n
0.54p
12.33a– c
13.01 145.6e
13.83 4.13
S3 0.27i– l
1.48k
11.95a– g
13.15 139.0j,k
13.23 3.82
S4 0.32h– k
1.90h,i
11.67a– g
13.41 136.1n,o
12.58 3.32
S5 0.46f,g
2.90a
11.07b– g
13.81 132.5r
12.06 3.16
T8 S1 0.09n
0.43p,q
12.50a,b
12.94 151.6a,b
14.18 5.23
S2 0.19k –n
0.67o
12.42a,b
13.09 147.4d
13.47 4.50
S3 0.23j– m
1.47k
11.95a– g
13.42 143.6f
12.61 3.93
S4 0.38g –i
1.85h –j
11.70a– g
13.55 140.0i,j
12.08 3.71
S5 0.47f,g
2.63c,d
11.18a– g
13.91 132.5r
11.52 3.13
T9 S1 0.08n
0.32q,r
12.54a,b
12.98 152.4a
15.14 5.13
S2 0.09n
0.98m
12.67a
13.35 148.2d
14.56 4.72
S3 0.18l– n
1.53k
12.25a– d
13.52 145.3e
13.96 4.19
S4 0.24j– m
2.20g
11.49a– f
13.62 141.2g,h
13.11 3.80
S5 0.35g –j
2.80a,b
11.21a– f
12.70 133.7q
12.40 3.55
Note: Values with different superscript letters in a column are statistically significant ( p , 0.05).
T1 (soya bean 5% þ mixed stablizer 0.6%), T2 (Soya bean 5% þ mixed stablizer 0.8%), T3 (Soya bean 5% þ mixed stablizer 1%), T4 (soya bean
7% þ mixed stablizer 0.6%), T5 (soya bean 7% þ mixed stablizer 0.8%), T6 (Soya bean 7% þ mixed stablizer 1%), T7 (soya bean 9% þ mixed
stablizer 0.6%), T8 (soya bean 9% þ mixed stablizer 0.8%), T9 (soya bean 9% þ mixed stablizer 1%); S1 (day 0), S2 (day 15), S3 (day 30),
S4 (day 45), S5 (day 60).
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5. treatments, which may have been due to different
concentrations of soya bean flour. The acidity
increased linearly as a function of storage during the
two-month storage period. The increase in acidity may
have been the result of sucrose degradation during
storage as a result of the chemical and enzymatic
activity that produced acid, thereby making the
beverage more acidic with the passage of time.
During storage, the loss of the buffering capacity of
solids, such as proteins and sugars, may also have
resulted in the increased acidity of the beverage. Such
a fluctuation in acidity may also be attributed to
the degradation of soy proteins by the actions of
micro-organisms (Adeyemi et al. 1991).
Reducing sugars. The results regarding the reducing
sugars of the beverage (Table IV) indicated that the
beverage was significantly ( p , 0.05) affected by the
interaction between the treatment and storage
intervals. Variations in the reducing sugar values were
observed in different treatments, which might be
attributed to variable amounts of different reducing
sugars in the soya bean flour, such as mannose, xylose
and ribose. There was a significant difference in the
reducing sugars at all storage intervals. The results
showed that the production of reducing sugar increased
as the length of the storage period increased. This
increase in the concentration of reducing sugars was the
result of the hydrolysis of oligosaccharides. The
inversion of sucrose and the hydrolysis effect of
temperature were well explained by Stein et al. (1986).
Non-reducing sugars. The results indicated that the
non-reducing sugars of the beverage were significantly
(p , 0.05) affected by the interaction between storage
and treatments (Table IV). Variations in the non-
reducing sugar values of the beverage were observed in
different treatments, which might be ascribed to the
variation in soya bean concentrations as well as the
presence of significant amounts of sucrose in the soya
bean seeds. The non-reducing sugars decreased as a
function of storage. These results may have been due
to the degradation of these non-reducing sugars by
micro-organisms during storage (Fuleki et al. 1994).
Total sugars. The interaction between the storage
interval and treatments showed a non-significant
(p . 0.05) effect on the total sugars of the beverage
(Table IV). The results showed that the total sugar
contents of different beverages differed in various
treatments with different amounts of soya bean flour.
This was due to the fact that non-reducing sugars were
actually converted into reducing sugars, thus
maintaining the level of total sugar to a non-
significant difference.
Ascorbic acid. The results pertaining to the ascorbic
acid contents of the beverage showed a significant
( p , 0.05) effect of the interaction between the
storage interval and treatments (Table IV). Variations
in ascorbic acid levels were observed in beverages with
different amounts of soya bean flour, which might have
been due to the variable amounts of ascorbic acid in
different soya bean concentrations. The ascorbic acid
content of the beverage decreased as a function of
storage throughout the two-month storage period.
This reduction in ascorbic acid was attributed to
conversion into other substances during storage.
0.00E+00
5.00E+03
1.00E+04
1.50E+04
2.00E+04
2.50E+04
3.00E+04
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
S1
S2
S3
S4
S5
T1 T2 T3 T4 T5 T6 T7 T8 T9
Effect of treatments and storage intervals
Totalviablecount
Figure 1. Total viable count of the soy-based beverages. T1 (soya bean 5% þ mixed stablizer 0.6%), T2 (Soya bean 5% þ mixed stablizer
0.8%), T3 (Soya bean 5% þ mixed stablizer 1%), T4 (soya bean 7% þ mixed stablizer 0.6%), T5 (soya bean 7% þ mixed stablizer 0.8%), T6
(Soya bean 7% þ mixed stablizer 1%), T7 (soya bean 9% þ mixed stablizer 0.6%), T8 (soya bean 9% þ mixed stablizer 0.8%), T9 (soya bean 9%
þ mixed stablizer 1%); S1 (day 0), S2 (day 15), S3 (day 30), S4 (day 45), S5 (day 60).
S. Arif et al.944
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6. The results of the present study are closely
aligned with previous research (Costa et al. 2003)
that showed a decrease in ascorbic acid as a function of
storage.
Total soluble solids. The results revealed a non-
significant effect of the interaction between storage
interval and treatments for the total soluble solids
(TSS) of the beverage (Table IV). The results
indicated that the TSS differed in various treatments
with different amounts of soya bean flour. The
increasing trend of TSS may have been due to
the increased soya bean concentrations. The results of
the present study showed that TSS decreased as the
storage time increased. This decrease in TSS may have
been due to the effect of the storage temperature and
chemical changes during storage as well as the
destruction of solid contents by micro-organisms.
This trend is in line with Mugula et al. (2001), who
explained that TSS decreases as a function of storage
in both pasteurized and unpasteurized beverages made
up of sorghum.
pH. The interaction between treatments and storage
intervals showed a non-significant ( p . 0.05) effect on
the pH level of the beverage (Table IV). The results
regarding the pH of the soy beverage indicated
variations in different treatments, which may have
been due to different concentrations of soya bean
flour. The pH of the beverage decreased as the storage
duration increased. This decrease in pH during
storage might have been the result of increased acid
production by micro-organisms. The acidification of
soy beverages occurs due to the protein degradation by
micro-organisms resulting in a drop in pH over the
course of the storage period.
Microbiological analysis
Total viable count. The results regarding the total
viable count of the beverage are depicted in Figure 1,
which shows variations in the total viable count of
different treatments. The total viable count slightly
increased with increasing concentrations of soya bean
flour, and the maximum total viable count was
observed in T9. The increased total viable count in
T9 may have been the result of the increased
concentration of soya bean flour; this confirms the
finding of Viegas et al. (1985) that increasing the
amount of soya flour leads to an increase in the total
viable count. The total viable count of the beverage
varied significantly at all storage intervals. This
variation may be attributed to changes in acidity and
pH during the storage period. The increase in acidity
limited the microbial growth.
Conclusions
As a rich source of protein as well as other nutrients,
the soya bean has great potential to be transformed
into various value-added products to combat the
problems of malnutrition. It is possible to utilize a
combination of chemical treatments, such as EDTA
and NaOH, to reduce the beany flavour of soya beans
to a significant level, and such treated soya beans could
be used to manufacture nutritious beverages. Vari-
ations in the soya bean concentrations in the beverage
samples introduced small compositional changes in
the final products. Such nutritious soy-based bev-
erages have the potential to remain stable for a fairly
long period of time.
Declaration of interest: The authors report no
conflict of interest. The authors alone are responsible
for the content and writing of the paper.
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