Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

• Autorzy: Popoola T O , Kolapo A. , Afolabi O.

Warianty tytułu

PL

Wlasciwosci fizykochemiczne jako miernik przechowalniczych zmian jakosci sojowej przyprawy daddawa

• Języki publikacji: EN

Abstrakty

EN

Soybean daddawa is a popular condiment made by fermenting dehulled seeds of soybean (Glycine max); it is commonly used in soups in the soybean growing areas of Nigeria. Soybean daddawa prepared using three different processing methods (traditionally fermented seeds, seeds fermented with salt (NaCl) and seeds fermented with starter cultures) was evaluated for biochemical changes in ambient storage conditions. The fermented product was assessed for pH, titratable acid, peroxide, free fatty acids, antioxidant capacities as well as water and fat absorption capacities as indices of deterioration. pH of stored samples increased in the alkaline range, titratable acidity of samples also increased with storage. Peroxide values of samples increased significantly from 3.87 meq/kg on first day of storage to 30.73 meq/kg in two weeks on naturally fermented soy daddawa samples. Values obtained for FFA also increased with storage period, while, antioxidant capacity, water and fat absorption capacities decreased drastically with storage. Although, the values obtained for the parameters monitored differed with the methods of processing, the differences were not significant (p > 0.05) however; values obtained at the start of the experiment and after 14 days of storage differed significantly. Most of the biochemical changes in monitored functional properties of the samples became noticeable on the 4th and 6th day of storage. The results are discussed with reference to food safety and shelf-life of the product.

PL

Daddawa jest popularną przyprawą smakową otrzymywaną w procesie fermentacji soi. Otrzymuje się ją z użyciem trzech głównych metod: tradycyjnej naturalnej fermentacji ziaren soi, fermentacji w obecności soli (NaCl) oraz z wykorzystaniem kultur startowych. W pracy zbadano wpływ zastosowanej metody na wyniki ocen podstawowych wyróżników fizycznych i chemicznych pozwalających na ocenę jakości wyrobu. Dodatek 1% soli (NaCl) jest prostą metodą przedłużenia trwałości wyrobu, ale powoduje nieznaczne pogorszenie jego właściwości sensorycznych.

Słowa kluczowe

EN

soybean; property change; food; biochemical deterioration; Glycine max; functional property; soybean daddawa

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2007
• Tom: 06
• Numer: 3
• Opis fizyczny: p.51-59,ref.

Twórcy

autor

Popoola T O

• University of Agriculture, Abeokuta 110001, Nigeria

autor

Kolapo A.

autor

Afolabi O.

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