{"title":"Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant","authors":"Gabriel Anayo Jacob, M. Igyor, M. O. Eke","doi":"10.9734/afsj/2024/v23i7722","DOIUrl":null,"url":null,"abstract":"The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":" 13","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Food Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/afsj/2024/v23i7722","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day.