Composition and functional properties of fermented soybean flour (kinema)

Citation
Ak. Shrestha et A. Noomhorm, Composition and functional properties of fermented soybean flour (kinema), J FD SCI M, 38(5), 2001, pp. 467-470
Citations number
29
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
467 - 470
Database
ISI
SICI code
0022-1155(200109/10)38:5<467:CAFPOF>2.0.ZU;2-Q
Abstract
Kinema samples prepared by traditional and aseptic pure culture method were dried and ground to fine flour. Full fat and low fat soy flours were also prepared. The chemical, functional and sensory properties of all these four products were determined, While there were little changes in protein and t otal fat contents during fermentation, free fatty acids increased substanti ally. Crude fibre and total sugar contents were reduced with a simultaneous increase in reducing sugars. On the other hand, water and oil retention ca pacity, gelation, foaming capacity and urease activity of kinema flours wer e lower than soyflours, while emulsifying activity, bulk density, viscosity and particle size were higher for kinema flours. Nitrogen solubility index was high in kinema flours at 64.3 % and 66.0 % for traditional and pure cu lture kinema products, respectively. Kinema flours were significantly (P le ss than or equal to 0.05) darker, more reddish and yellowish than soyflours .