Effects of soy protein isolates on quality of chocolates during storage
The effect of soy protein isolate (SPI) on oxidation rate, changes in color and hardness, and microbiological aspect of chocolates during storage were studied. The Peroxide Value (PV) of the control and 5% showed SPI were highest in week 3 and decreased at the following week, while 10% SPI showed th...
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| Format: | Article |
| Language: | English English |
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Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf |
| _version_ | 1817927292901392384 |
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| author | Selamat, Jinap Hussin, Norma Mohd Zain, Asiah Che Man, Yaakob |
| author_facet | Selamat, Jinap Hussin, Norma Mohd Zain, Asiah Che Man, Yaakob |
| author_sort | Selamat, Jinap |
| collection | UPM |
| description | The effect of soy protein isolate (SPI) on oxidation rate, changes in color and hardness, and microbiological aspect of chocolates during storage were studied. The Peroxide Value (PV) of the control and 5% showed SPI were highest in week 3 and decreased at the following week, while 10% SPI showed the lowest PV in week 10 as compared to the others. The Anisidine Value (AV) of all chocolates showed an increasing pattern during 10 weeks of storage. The Total Oxidation Value (TV) of all chocolates was found to be highest at week 3 and lowest at week 10 when 10% SPI was used. During storage, all chocolates slightly increased in hardness and turned darker in color. The Total Plate Count (TPC) of the control and SPI chocolates was less than 1,000 colonies/g. |
| first_indexed | 2024-03-06T09:13:36Z |
| format | Article |
| id | upm.eprints-51669 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-12-09T02:16:08Z |
| publishDate | 1998 |
| publisher | Food & Nutrition Press |
| record_format | dspace |
| spelling | upm.eprints-516692024-10-15T04:07:43Z http://psasir.upm.edu.my/id/eprint/51669/ Effects of soy protein isolates on quality of chocolates during storage Selamat, Jinap Hussin, Norma Mohd Zain, Asiah Che Man, Yaakob The effect of soy protein isolate (SPI) on oxidation rate, changes in color and hardness, and microbiological aspect of chocolates during storage were studied. The Peroxide Value (PV) of the control and 5% showed SPI were highest in week 3 and decreased at the following week, while 10% SPI showed the lowest PV in week 10 as compared to the others. The Anisidine Value (AV) of all chocolates showed an increasing pattern during 10 weeks of storage. The Total Oxidation Value (TV) of all chocolates was found to be highest at week 3 and lowest at week 10 when 10% SPI was used. During storage, all chocolates slightly increased in hardness and turned darker in color. The Total Plate Count (TPC) of the control and SPI chocolates was less than 1,000 colonies/g. Food & Nutrition Press 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf text en http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf Selamat, Jinap and Hussin, Norma and Mohd Zain, Asiah and Che Man, Yaakob (1998) Effects of soy protein isolates on quality of chocolates during storage. Journal of Food Processing and Preservation, 22 (3). pp. 185-197. ISSN 0145-8892; eISSN: 1745-4549 http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00344.x/abstract 10.1111/j.1745-4549.1998.tb00344.x |
| spellingShingle | Selamat, Jinap Hussin, Norma Mohd Zain, Asiah Che Man, Yaakob Effects of soy protein isolates on quality of chocolates during storage |
| title | Effects of soy protein isolates on quality of chocolates during storage |
| title_full | Effects of soy protein isolates on quality of chocolates during storage |
| title_fullStr | Effects of soy protein isolates on quality of chocolates during storage |
| title_full_unstemmed | Effects of soy protein isolates on quality of chocolates during storage |
| title_short | Effects of soy protein isolates on quality of chocolates during storage |
| title_sort | effects of soy protein isolates on quality of chocolates during storage |
| url | http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf |
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