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

被引：1

作者：

Retnaningsih, C. ^{[1
]}

Sumardi ^{[1
]}

Meiliana ^{[1
]}

Surya, A. ^{[1
]}

机构：

[1] Soegijapranata Catholic Univ, Dept Food Technol, Jl Pawiyatan Luhur 4-1, Bendan Duwur 50234, Semarang, Indonesia

来源：

INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017 | 2018年 / 102卷

关键词：

soy sauce; pigeon pea;

D O I：

10.1088/1755-1315/102/1/012047

中图分类号：

S [农业科学];

学科分类号：

09 ;

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.

引用

页数：7

共 16 条

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