PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF ACHA-TAMBA BASED OGI ENRICHED WITH HYDROLYSED SOY PEPTIDES

Authors

  • Ogori A. F
  • Sergey Plygun
  • Pigorev Igor
  • Anna Derkanosova
  • Alexey Laishevtcev
  • Alexey Glinushkin
  • Miroslava Císarová
  • Lukas Hleba
  • Uzor O. A
  • Mohammad Ali Shariati

DOI:

https://doi.org/10.15414/jmbfs.2020.9.4.823-830

Keywords:

Physiochemical, Functional, Acha, Tamba, SoyPeptides, Flour, Blends

Abstract

The physicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolyzed soy peptides were 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.

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Published

2020-02-03

How to Cite

A. F, O., Plygun, S., Igor, P., Derkanosova, A., Laishevtcev, A., Glinushkin, A., Císarová, M., Hleba, L., O. A, U., & Ali Shariati, M. (2020). PHYSICOCHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF ACHA-TAMBA BASED OGI ENRICHED WITH HYDROLYSED SOY PEPTIDES. Journal of Microbiology, Biotechnology and Food Sciences, 9(4), 823–830. https://doi.org/10.15414/jmbfs.2020.9.4.823-830

Issue

Section

Food Sciences

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