Evaluation of Sensory Qualities of Awara and Performance on Yield and Functional Properties of Fresh and Dried Soy-curds

Authors

  • Bagirei, S. Y. IBB University, Lapai
  • Mohammad, Y. S. IBB University, Lapai
  • Maude, M. M. IBB University, Lapai
  • Abdulkadir, F. IBB University, Lapai
  • Umar, S. A IBB University, Lapai

Keywords:

Qualities of Awara, Yield, Dry Soy-curd, Functional Properties

Abstract

Aluminium sulphate (sample A), Lime juice (sample B) and Ruwan-tsami (corn liquor, sample C) were used as coagulants to produce awara. The three samples were evaluated for their yield, functional properties and sensory qualities. The results revealed that sample lime juice gave the highest yield of 95% followed by corn liquor (sample C), 51% and then Aluminium sulphate (sample A) 48.39%. From the result of functional properties, water absorption, water absorption capacity, oil absorption capacity and swelling capacity of the three sampled show no significant difference at p < 0.05. Bulk density increased from 0.64g/ml for sample A, to 0.66g/ml for sample B and 0.68g/ml for sample C. However, result of the sensory analysis in terms of Colour, taste, aroma of all the samples were the same, but the texture and overall acceptability differs. Samples A and C were the most acceptable recording the highest mean value of 6.64.

Author Biographies

Bagirei, S. Y., IBB University, Lapai

Department of Food Science and Technology, IBB University, Lapai, Niger State

Mohammad, Y. S., IBB University, Lapai

Department of Chemistry, IBB University, Lapai, Niger State

Maude, M. M., IBB University, Lapai

Department of Food Science and Technology, IBB University, Lapai, Niger State

Abdulkadir, F., IBB University, Lapai

Department of Food Science and Technology, IBB University, Lapai, Niger State

Umar, S. A, IBB University, Lapai

Department of Food Science and Technology, IBB University, Lapai, Niger State

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Published

2021-07-26

How to Cite

Bagirei, S. Y., Mohammad, Y. S., Maude, M. M., Abdulkadir, F., & Umar, S. A. (2021). Evaluation of Sensory Qualities of Awara and Performance on Yield and Functional Properties of Fresh and Dried Soy-curds. International Journal of Science for Global Sustainability, 7(2), 6. Retrieved from https://www.fugus-ijsgs.com.ng/index.php/ijsgs/article/view/21

Issue

Vol. 7 No. 2 (2021): INTERNATIONAL JOURNAL OF SCIENCE FOR GLOBAL SUSTAINABILITY (IJSGS)

Section

Articles