|
in
| Title : |
Preparation and quality evaluation of maized based protein concentrate |
| Material Type: |
printed text |
| Authors: |
A Mishra, Editor ; R Sitikhu, Author |
| Pagination: |
357-361 p. |
| Keywords: |
Protein concentrate ; green maize soybean soaking composite extract precipitation quality evaluation |
| Abstract: |
This research work was undertaken to explore the best ratio of the maize and soybean to
produce a high quality protein concentrate product like tofu and also focused to overcome
the limiting essential amino acid in soy tofu by incorporating maize. Green maize cobs, of
Manakamana-1 variety in late winter, were collected from Chitwan were dehusked,
degrained and stored in refrigeration by packing in polyethylene of 25 micron for further
work. Soybean, of Seti variety was collected from local market of Kathmandu, soaked and
drained. The composite extract was prepared from the mixture of different proportions of
maize (0 to 50%) and soybean (50-100%) by grinding and mixing with water in the ratio
1:4 (w/w) followed by filtration. Protein concentrate were prepared by boiling the extract
for 10 minutes, iso-electric precipitation at 75°C (pH=4.9) by using citric acid, filtration
followed by pressing for 2 hours in basket press. Six different fresh protein concentrates
obtained from different treatments were analyzed for starch, protein, moisture, fat and ash
content. From the analysis starch content was increased and statistically difference (p<O.OS)
but protein, fat and ash contents were statistically no difference (p>O.OS) with increasing
the proportion of green maize. The protein concentrates were deep fried and sensory
evaluation was carried out for both raw and deep fried products according to 1-9 point
hedonic rating test. The quality attributes such as color, flavor, texture, taste and overall
acceptability were statistically no difference (p>O.OS). |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=967 |
in
Preparation and quality evaluation of maized based protein concentrate [printed text] / A Mishra, Editor ; R Sitikhu, Author . - [s.d.] . - 357-361 p. | Keywords: |
Protein concentrate ; green maize soybean soaking composite extract precipitation quality evaluation |
| Abstract: |
This research work was undertaken to explore the best ratio of the maize and soybean to
produce a high quality protein concentrate product like tofu and also focused to overcome
the limiting essential amino acid in soy tofu by incorporating maize. Green maize cobs, of
Manakamana-1 variety in late winter, were collected from Chitwan were dehusked,
degrained and stored in refrigeration by packing in polyethylene of 25 micron for further
work. Soybean, of Seti variety was collected from local market of Kathmandu, soaked and
drained. The composite extract was prepared from the mixture of different proportions of
maize (0 to 50%) and soybean (50-100%) by grinding and mixing with water in the ratio
1:4 (w/w) followed by filtration. Protein concentrate were prepared by boiling the extract
for 10 minutes, iso-electric precipitation at 75°C (pH=4.9) by using citric acid, filtration
followed by pressing for 2 hours in basket press. Six different fresh protein concentrates
obtained from different treatments were analyzed for starch, protein, moisture, fat and ash
content. From the analysis starch content was increased and statistically difference (p<O.OS)
but protein, fat and ash contents were statistically no difference (p>O.OS) with increasing
the proportion of green maize. The protein concentrates were deep fried and sensory
evaluation was carried out for both raw and deep fried products according to 1-9 point
hedonic rating test. The quality attributes such as color, flavor, texture, taste and overall
acceptability were statistically no difference (p>O.OS). |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=967 |
|
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