A. F. Ogori, O. A. Uzor, Lukas Hleba, Miroslava Císarová, Alexey Glinushkin, Alexey Laishevtcev, Anna Derkanosova, Igor Pigorev, Sergey Plygun, Mohammad Ali Shariati
Hysicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolysed soy peptides
Číslo: 4/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.4.823-830
Klíčová slova: ysiochemical, Functional, Acha, Tamba, SoyPeptides, Flour, Blends
Pro získání musíte mít účet v Citace PRO.
investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-
11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate
content 65.9-69.2) % which had down tail trends on acha ,tamba and peptides percentage inclusions. Water absorption capacity (1.07-
1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material
inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material
percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 %
acha, tamba and soypeptides were more acceptable by panelists.