Comparative sensory evaluation of soy protein isolates extracted from full-fat and defatted flours using natural and conventional synthetic extraction chemicals

Chamba M. V. M., . and Hua Y., . and Simwaka J. E., . Comparative sensory evaluation of soy protein isolates extracted from full-fat and defatted flours using natural and conventional synthetic extraction chemicals. pp. 209-215. ISSN 22317546

As consumer interest in natural food in which no synthetic chemicals are used is increasing a traditional soy protein isolate (SPI) was prepared from full-fat flour using amaranth (Amarathus tricolor L.) ash and lemon (Citrus limon) extracts as alternatives to NaOH and HCl respectively. SpectrumTM descriptive analysis revealed some distinctive characteristics of the traditional SPI compared to those of conventional and commercial SPIs. Principal component analysis (PCA) results accounted for 90.11 of the samples variability on a two dimensional component space based on the attribute eigenvector loadings of 0.3 and associated the traditional SPI with opacity pasta sweet sour and bitter (principal component 1 55.14) but not color cardboard cereal brothy ashy astringent salty and viscosity which were also characteristic to the conventional and commercial SPIs (principal component 2 36.53). Thats the traditional SPI had comparatively no unique characteristic that would affect its application in food systems.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/30%20IFRJ%...

Abstract

As consumer interest in natural food in which no synthetic chemicals are used is increasing a traditional soy protein isolate (SPI) was prepared from full-fat flour using amaranth (Amarathus tricolor L.) ash and lemon (Citrus limon) extracts as alternatives to NaOH and HCl respectively. SpectrumTM descriptive analysis revealed some distinctive characteristics of the traditional SPI compared to those of conventional and commercial SPIs. Principal component analysis (PCA) results accounted for 90.11 of the samples variability on a two dimensional component space based on the attribute eigenvector loadings of 0.3 and associated the traditional SPI with opacity pasta sweet sour and bitter (principal component 1 55.14) but not color cardboard cereal brothy ashy astringent salty and viscosity which were also characteristic to the conventional and commercial SPIs (principal component 2 36.53). Thats the traditional SPI had comparatively no unique characteristic that would affect its application in food systems.

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Item Type:	Article
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Soy protein
AGROVOC Term:	Protein isolates
AGROVOC Term:	Extraction
AGROVOC Term:	Consumer preferences
AGROVOC Term:	Organic foods
AGROVOC Term:	Amaranthus
AGROVOC Term:	Ashes
AGROVOC Term:	Citrus limon
AGROVOC Term:	Component analysis (statistics)
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21277

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