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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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Main Authors: Selamat, Jinap, Hussin, Norma, Mohd Zain, Asiah, Che Man, Yaakob
Format: Article
Language:English
English
Published: Food & Nutrition Press 1998
Online Access:http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf
http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf
http://psasir.upm.edu.my/id/eprint/51669/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00344.x/abstract
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
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.
format Article
author Selamat, Jinap
Hussin, Norma
Mohd Zain, Asiah
Che Man, Yaakob
spellingShingle Selamat, Jinap
Hussin, Norma
Mohd Zain, Asiah
Che Man, Yaakob
Effects of soy protein isolates on quality of chocolates during storage
author_facet Selamat, Jinap
Hussin, Norma
Mohd Zain, Asiah
Che Man, Yaakob
author_sort Selamat, Jinap
title 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_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_sort effects of soy protein isolates on quality of chocolates during storage
publisher Food & Nutrition Press
publishDate 1998
url http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf
http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf
http://psasir.upm.edu.my/id/eprint/51669/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00344.x/abstract
_version_ 1814054568071266304
score 13.211869

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