Bitterness Reduction in Soybean Meal Hydrolysate Using Activated Charcoal
DOI:
https://doi.org/10.5433/2316-5200.2012v1n2p19Keywords:
Protein, hydrolysis, tasteAbstract
The release of hydrophobic groups during the enzymatic catalysis is related to the bitterness produced in the hydrolysate protein source. The activated charcoal, by its adsorption capacity, can be effective in removing the compounds responsible fort his undesirable taste. Thus, the present study aimed to reduce the bitterness of the hydrolysate, as well as evaluating sensory formulations produced from this material.The hydrolysate of soybean meal was produced using the Alcalase ® 2.4L and it was submitted to the adsorption process with activated charcoal. It was subsequently usedin the preparation of formulations for evaluating the acceptability of the product. The results obtained in the sensory tests indicate that the treatment of the hydrolysate with activated charcoal modifies the sensory characteristics of the formulation, allowing the use of this hydrolysate in the formulation of food for human consumption.Downloads
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Published
2013-03-25
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Section
Artigos Científicos