Production of fermented soymilk and its preservation using essential oils from the leaves of Hoslundia opposite
| Autor: | T. O. Agbabiaka, S. E. Etim, H. A. Yusuf, I. O. Sule, Rahmat Folashade Zakariyah, B. K. Saliu |
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| Rok vydání: | 2021 |
| Předmět: |
education.field_of_study
Preservative biology Population food and beverages Aspergillus flavus biology.organism_classification Microbiology law.invention Lactobacillus sakei chemistry.chemical_compound chemistry law Fermentation Penicillium citrinum Food science education Micrococcus luteus Essential oil |
| Zdroj: | Sri Lankan Journal of Biology. 6:15-30 |
| ISSN: | 2550-3340 2513-2245 |
| Popis: | Fermented Soymilk (FSM), a protein rich beverage is highly prone to microbial contamination. Its preservation is therefore key to its availability and safety. Soymilk was prepared by aqueous extraction of soybeans and allowed to ferment spontaneously. Samples of FSM were treated with leaf essential oil of Hoslundia opposita (LEOHO) at 5% and 10% (v/v) and stored at ambient temperature. The organoleptic, pH and microbiological qualities of the samples were evaluated periodically during storage. The protein content was significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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