Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage
Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage作者机构：Department of Food Science and Technology Bells University of Technology Ota Nigeria
出 版 物：《Advances in Microbiology》 (微生物学（英文）)
年 卷 期：2013年第3卷第4期
页 面：389-397页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Nutritional Microbiological Malting Sensory Kunu-Zaki
摘 要：The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment with soymilk and malting increased the protein, amino acid, ash and moisture content of the improved kunu-zaki. Malting resulted in a decrease in carbohydrate and fat content. The protein content of the malted samples ranged between 2.79% and 3.82% while that of unmalted was 2.36%. There was decrease in the concentration of phytic acid and trypsin inhibitor after malting but the concentration increased as soymilk was added. Microbiological analyses showed that microbial load of samples increased with the addition of soymilk. There was a significant difference (p 0.05) in the sensory attributes, acceptability decrease with increase in soymilk addition because of the beany flavor.
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