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Evaluation of properties of soy flour fermented by lactobacillus acidophilus

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Fermentation of soy flour has a great potential of increasing its consumer acceptability and functionality. In this research the properties of soy flour fermented by Lactobacillus acidophilus was observed. Fermentation was done in semi-solid condition by mixing the soy flour with water by the ratio of 1:2 and 1:3 respectively. The titratable acidity, protein content, hexanol content and lipoxygenase of soy flour with 0, 1, 2, 3, 4 and 5 days fermentation were observed alongside with soy flour without treatment, dried soy flour and water mixtures and heated and dried soy flourrnand water mixtures as comparison. All the treatments done to the sample bring no effect into the protein concentration. Unfermented soy flour had the lowest total acidrnwhile 5 days fermented soy flour has the highest total acid. Lipoxygenase and hexanol was not found in all of the samples including the soy flour as the raw material.

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Availability

B01493

(wh)

Available

Detail Information

Series Title

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Call Number

1493

Publisher

: Swiss German University., 2013

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

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