| Author | Shrestha, Ashok Kumar |
| Call Number | AIT Thesis no. AE-97-10 |
| Subject(s) | Soy flour
|
| Note | A thesis submitted in partial fulfillment of the requirements
for the degree of Master of Science, School of Environment, Resources, and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Kinema was prepared by traditional method using dehulled soybean. Bacillus subtilis
was isolated from the product, 4.5 x 108 cfu per gram, and used for making kinema in
laboratory, at 40 °C for 24 hours. Sensory and color analysis showed dry kinema flours darker,
more yellow, flavored, and more preferred as compared to full fat and low fat soy flours. The
water and oil binding capacity, gelation, foaming capacity, and urease activity of kinema
flours were lower than soy flours. Whereas emulsifying activity, bulk density, viscosity, and
particle size were higher in kinema flours. Protein solubility at different pH showed least
solubility at 4.0-4.5 pH range, less change in solubility for kinema flours with pH than soy
flours. Nitrogen sqlubility index was higher in kinema flours. There was little change in
protein and fat during fermentation, while free fatty acid increased by 4.6 and 9 times in
traditional and pure culture kinema. There was reduction of crude fiber and total sugar with
simultaneous increase in reducing sugars, indicating better digestibility. Biscuits were
prepared with 15 percent soy and kinema flours. The latters were darker and more yellow with
crispier taste than the former. Protein content of all supplemented biscuits were more than 17
percent. The cost of the product was almost equal to market biscuits. The soy and kinema
flours packed in polyethylene and polypropylene (vacuum) and stored in ambient condition for
100 days became fully rancid with significant increase in moisture, acidity, free fatty acid, and
peroxide value. The effect was less significant in products stored under refrigerated samples. |
| Year | 1997 |
| 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 | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, V. K. ;Vincent, J. C.; |
| Scholarship Donor(s) | DAAD (Germany) ; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1997 |