Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

Retnaningsih, Christiana and Meiliana, Meiliana (2017) Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.)). IOP Conference Series: Earth and Environmental Science, 102.

[img] Text
Retnaningsih_2018_IOP_Conf._Ser.%3A_Earth_Environ._Sci._102_012047.pdf

Download (396kB)
Official URL: https://iopscience.iop.org/article/10.1088/1755-13...

Abstract

The objective of this study was to investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

Item Type: Article
Subjects: > 660 Chemical engineering > 664 Food technology
> 660 Chemical engineering > Food Technology > Nutrition
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Meiliana .
Date Deposited: 30 Jan 2019 08:34
Last Modified: 30 Jan 2019 08:34
URI: http://repository.unika.ac.id/id/eprint/17824

Actions (login required)

View Item View Item