Abstract
Vegetable protein as a replacement for raw materials for the dairy industries is essential to meet the gap between food supply and demand in Ethiopia with particular accentuation of soy protein-based milk and cheese. The experimental dataset presents the extraction of cheese from the soya bean (Belessa-95 or Glycine max). The effects of soaking time and types of coagulants on the overall properties of extracted soy cheese were analyzed. Sensory evaluation was accompanied to highlight the acceptability of the soy cheese product and to further strengthen the significance difference between samples. The experimental method involved pre-treatment as well as extraction process in which four levels of soaking time was taken (12, 24, 36 and 48 h) and three different types of coagulants were used including lemon juice, vinegar, and CaSO4•2H2O. Important properties were tasted to evaluate the best possible amount of soaking time and type of coagulant. These properties were mass yield (%), protein content (%), pH and proximate analysis comprising of moisture content (%), ash content (%) and total solid content (%). The different effects eminent within the values of physical tests are a reflection of the diverse coagulants utilized and different soaking time. Sensory analysis was conducted to further investigate the effect of soaking time and coagulant type. Five semi-trained respondents on a five-point hedonic scale were involved in the process. Data gathered from the sensory evaluation were statistically analyzed using one-way analysis of variance (ANOVA) with a significance level of 5%. Principal component analysis (PCA) was performed on the sensory data to provide additional multivariate graphical presentation.
Highlights
Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean
The experimental dataset presents the extraction of cheese from the soya bean (Belessa-95 or Glycine max)
Raw and Processed Soy cheese was extracted from a selected Varity soya bean (Belesa-95) by considering 2 factors; these were soaking time at 12, 24, 36 and 48 h and coagulant types including lemon juice, vinegar and CaSO42H2O
Summary
Chemical Engineering Chemical engineering Figures, Tables Mass yield were determined based on the percentage of the ratio of mass of the cheese to the mass of soya bean. Raw and Processed Soy cheese was extracted from a selected Varity soya bean (Belesa-95) by considering 2 factors; these were soaking time at 12, 24, 36 and 48 h and coagulant types including lemon juice, vinegar and CaSO42H2O. Soy cheese physical properties related data were collected for all experimental runs in terms of Mass yield, protein content, moisture content, ash content, Total solid content and pH. The dataset depicts the effect of some of the most important parameters on the overall quality of soy cheese extracted from selected verity of soya bean, which is useful input for emerging cheese processing industries, there by solving protein-energy malnutrition caused as a result of inflated cost of animal protein encountered in Ethiopia a days. The data is important to compare and contrast with other variety of soy bean found elsewhere
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