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

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Retnaningsih, C.^1 ; Sumardi^1 ; Meiliana^1 ; Surya, A.^1

Food Technology Department, Soegijapranata Catholic University, Jl. Pawiyatan Luhur IV/1, Bendan Duwur, Semarang

50234, Indonesia^1

关键词: Anti-oxidant activities;    Cajanus cajan;    Pigeon pea;    Protein contents;    Protein level;    Sensory characteristics;    Sensory properties;    Soy sauce;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012047/pdf
DOI  :  10.1088/1755-1315/102/1/012047

来源: IOP

【 摘 要 】

The objective of this study wasto 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.