Abstract
Abstract Soy sauce, a widely used condiment, is typically produced from soybeans and wheat. However, there is increasing interest in improving its nutritional and sensory properties through the use of alternative ingredients. This study explores how varying concentrations of moringa leaf flour and salt solution affect the quality characteristics of soy sauce. Employing a completely randomized factorial design, the research focused on two main factors: the percentage of moringa leaf flour (0%, 10%, 20%, 30%) and different salt solution concentrations (18%, 22%, 26%). Key parameters assessed included color index, pH, total soluble solids, viscosity, and various sensory characteristics. Results indicated that the concentration of salt has a significant effect on pH, total soluble solids, carbohydrates, and sensory attributes. Furthermore, the concentration of moringa leaf flour was found to significantly influence pH, total soluble solids, fat, protein, carbohydrates, color index, and sensory qualities like color, aroma, and flavor. The interaction between salt and moringa leaf flour also impacted pH, color index, carbohydrates, and overall sensory acceptability. The best quality soy sauce was achieved with a combination of 30% moringa leaf flour and 22% salt solution. This innovative soy sauce is anticipated to contribute positively to a healthier and more sustainable food industry.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call