Effect of Addition of Industrial Additives on Soymilk Keeping Quality - Agbaka I., Johnpaul
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The expensive nature of animal sources of proteins has unfortunately made them quite unaffordable to low-income earners, who could have used them as diet complements for starchy foods. As a good alternative for vegetarians, soybean protein is significantly rich in all essential amino acids except methionine and cysteine, however, it is a good source of riboflavin. These huge benefits most probably have stimulated many studies on the incorporation of soybean into indigenous meals. Microbial activities of microorganisms in foods and drinks can be inhibited by the addition of preservatives…mehr

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Produktbeschreibung
The expensive nature of animal sources of proteins has unfortunately made them quite unaffordable to low-income earners, who could have used them as diet complements for starchy foods. As a good alternative for vegetarians, soybean protein is significantly rich in all essential amino acids except methionine and cysteine, however, it is a good source of riboflavin. These huge benefits most probably have stimulated many studies on the incorporation of soybean into indigenous meals. Microbial activities of microorganisms in foods and drinks can be inhibited by the addition of preservatives thereby extending their life span. An immense number of microorganisms such as coliforms, mesophilic aerobic bacteria, moulds, and yeasts are responsible for the spoilage. In a bid to create an unfavourable environment for the growth and multiplication of bacteria, chemical preservatives; citric acid, and sodium benzoate were used as preservatives in this study. Therefore, in this study, the preservative efficiency of industrial preservatives on shelf life extension of soymilk was investigated.
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Autorenporträt
Me llamo Agbaka Johnpaul I., nativo de Nigeria. Obtuve mi licenciatura en Ciencia y Tecnología de los Alimentos en la prestigiosa Universidad Nnamdi Azikiwe, Awka, Nigeria y actualmente estoy cursando mi maestría en Ciencia e Ingeniería de los Alimentos en la Universidad Agrícola de China, Beijing. Dedico mi tiempo a la investigación centrada en el procesamiento y la conservación de alimentos.