Effect of fermentation temperature and types of bean on Thai traditional fermented soy sauce | |
| Author | Proudponn Sumetha-Aksorn |
| Call Number | AIT Thesis no.FB-13-07 |
| Subject(s) | Fermentation Sauces--Thailand |
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science in Food Engineering and B ioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-13-07 |
| Abstract | Soy sauce is one of the important condiments in Thailand and can be classified as fermented and chemical soy sauce. Fermented soy sauce is produced by fermenting the soy bean, wheat flour and salt, for 3 - 12 months while chemical s oy sauce is produced by hydrolyzing the vegetable proteins with hydrochloric acid for few days. The development of fermented soy sauce in Thailand should be investigated on consumer preferences, the fermentation temperature and the bean varieties. This was to study the probability to shorten fermentation time and reduce the raw material cost of traditional fermented soy sauce at higher or equal quality and meet consumer preferences. The soy sauce was fermented at 30 and 45°C and room temperature (17 - 35 °C) for 60 days in earthenware jars. The samples were analyzed for the chemical compositions and sensory evaluations. The shortest fermentation time and condition that gave good quality of soy sauce was chosen for further study to find the best variety of bean s. Soybeans, Rice beans and black beans and its combination of those were fermented and analyzed. Mixed beans soy sauce was the combination of soybean, rice bean and black bean in the ratio of 2:1:1. The fermented soy sauce was found high development pote ntial from the consumer’s point of view. There were 31% and 29% of people claimed that they preferred organic soy sauce and natural fermented soy sauce, respectively. The preference scores of fermented soy sauce were also higher than chemical soy sauce. Th e experimental result found that it was possible to control the fermentation temperature in earthenware jar. The soy sauce that fermented at 45°C took only 15 days to get 4.38% (w/v) of protein which qualified Thai soy sauce standard (4%). The production c ost of 45°C fermentation increased 0.65 - 0.75 Baht per kilogram sauce per day depending on the temperature with the 75 per cent reduction of fermentation time. The mixed beans soy sauce was a good choice for further development because the mixed beans soy s auce gave higher protein (6.40% w/v), best scores in most of sensory attributes, significantly higher score in flavor and taste (p<0.05) moreover higher scores of umami taste than commercials soy sauce without any flavor enhancers. The mixed beans soy sauc e (MB) could reduce the price about 1.92 per cent of raw material cost. |
| Year | 2013 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-13-07 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anal, Anil Kumar;Muanmai Apintanapong;Nantarat Na Nakornpanom; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2013 |