DEVELOPMENT OF A CHEESE-LIKE PRODUCT FROM THE AFRICAN YAM BEAN (SPHENOSTYLIS-STERNOCARPA)

被引：8
|
作者：
OFUYA, CO
NJOKU, HO
ELI, I
机构：
[1] Department of Microbiology, University of Port Harcourt, Port Harcourt
来源：
FOOD CHEMISTRY | 1991年 / 39卷 / 02期
关键词：
D O I：
10.1016/0308-8146(91)90160-P
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A vegetable cheese-like product (Akede cheese) was developed in the study from the African yam bean (Sphenostylis sternocarpa) by curdling of a filtered slurry of dehulled beans soaked in 4% sodium chloride. The coagulants were hydrated calcium sulphate (4 × 10-2M) or 5% mixed cultures of lactic acid bacteria. The most acceptable products as regards flavour and texture were produced in a 1:4, bean to water ratio, and a short homogenisation time. The crude protein content of the product was 48·1%. Moisture content was 51·9%, and it has 35 × 10-6meq/g total titratable acidity. The shelf life of the product was 48 h under refrigerated storage. The results could be important in providing an alternative method for utilising the bean seed. © 1990.
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页码：197 / 204
页数：8
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