Corn (Zea Maize) and sorghum (sorghum bicolor) as possible substitutes for wheat in the production of soy sauce / by Angelica Anne Ilustre ... [et al.].

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2002.Description: xiii, 41 pages: illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.15 C81 2002
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: ILUSTRE, ANGELICA ANNE C.; PAPA, RAYMOND E.; PENALBA SHEILA MARIE,; RODIL, RHEA D., Applied research I] ( Laboratory School ) Cavite State University Indang, Cavite. March 2002 “Corn and Sorghum as Possible Substitutes for Wheat in the Production of Soy Sauce.” Adviser: Prof. Fe Dimero Prof. Dulce Ramos This research entitled “ Corn and Sorghum as Possible Substitutes for Wheat in the Production of Soy Sauce,” was conducted to determine if corn and sorghum can be substitutes for wheat, which is traditionally used, in soy sauce production and to identify the physical and chemical] properties of the soy sauce produced. Corn, sorghum, wheat and soybean were obtained from Selecta Poultry Feeds Indang, Cavite. Soybeans were soaked in water for 12 hours and cooked in a pressure cooker for an hour at 15 psi. Corn, sorghum and wheat were separately roasted and ground. Each was mixed with the brine solution and fermented for | month. The resulting extract was filtered and recovered as soy souce. The physical and chemical properties of the soy sauce produced were determined in terms of pH, total nitrogen, salt and protein content. The result of the sensory evaluation indicates that there were no significant differences among the means of the samples in terms of color, odor and flavor. The pH balance obtained using the glass electrode method was 4.86 for T1 (wheat soybean combination), 4.82 for T2 (corn soybean combination) and 4.97 for T3 (sorghum soybean combination). Total nitrogen content was determined using Kjeltec auto analyzer as 1.59 for T1, 1.40 for T2 and 1.30 for T3. The resulting protein content was obtained by multiplying the % total nitrogen by 6.25. The result was 9.44 for T1, 8.75 for T2, 8.15 for T3. Salt was determined using the Titrimetric method and the result was 10.0 for T1, 9.8 for T2 and 10.2 for T3. Based on the results of the study, corn and sorghum can be substitutes for wheat in soy sauce production.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.15 C81 2002 (Browse shelf(Opens below)) Link to resource Room use only R-385 00000863

Research Study (Applied Research IV - - Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

ILUSTRE, ANGELICA ANNE C.; PAPA, RAYMOND E.; PENALBA SHEILA MARIE,; RODIL, RHEA D., Applied research I] ( Laboratory School ) Cavite State University Indang, Cavite. March 2002 “Corn and Sorghum as Possible Substitutes for Wheat in the Production of Soy Sauce.”

Adviser: Prof. Fe Dimero Prof. Dulce Ramos

This research entitled “ Corn and Sorghum as Possible Substitutes for Wheat in the Production of Soy Sauce,” was conducted to determine if corn and sorghum can be substitutes for wheat, which is traditionally used, in soy sauce production and to identify the physical and chemical] properties of the soy sauce produced. Corn, sorghum, wheat and soybean were obtained from Selecta Poultry Feeds Indang, Cavite. Soybeans were soaked in water for 12 hours and cooked in a pressure cooker for an hour at 15 psi. Corn, sorghum and wheat were separately roasted and ground. Each was mixed with the brine solution and fermented for | month. The resulting extract was filtered and recovered as soy souce. The physical and chemical properties of the soy sauce produced were determined in terms of pH, total nitrogen, salt and protein content.

The result of the sensory evaluation indicates that there were no significant differences among the means of the samples in terms of color, odor and flavor.

The pH balance obtained using the glass electrode method was 4.86 for T1 (wheat soybean combination), 4.82 for T2 (corn soybean combination) and 4.97 for T3 (sorghum soybean combination). Total nitrogen content was determined using Kjeltec auto analyzer as 1.59 for T1, 1.40 for T2 and 1.30 for T3. The resulting protein content was obtained by multiplying the % total nitrogen by 6.25. The result was 9.44 for T1, 8.75 for T2, 8.15 for T3.

Salt was determined using the Titrimetric method and the result was 10.0 for T1, 9.8 for T2 and 10.2 for T3.

Based on the results of the study, corn and sorghum can be substitutes for wheat in soy sauce production.

Submitted to the University Library R-385

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