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Title: Acceptability Evaluation of Pigeo PEA (Cajanus Cajan) Sweet Soy Sauce at PT Locavore
Authors: Setiawati, Febronia Tangguh Yovita
Keywords: soybean
pigeon pea (Cajanus cajan)
soy sauce
sweet soy
moromi stage fermentation
hedonic sensory evaluation
Issue Date: 12-Jun-2023
Publisher: Indonesia International Institute for Life Sciences
Series/Report no.: FT 23-037;T202306148
Abstract: Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauce samples underwent sensory evaluation, using a 5-point hedonic scale with 50 panelist. The evaluation encompassed assessing the color, texture, taste, and smell of the sauces, and the overall acceptance was determined by averaging the scores across these parameters. The analysis revealed a p-value between soybean and pigeon pea in terms of their legume family classification, comparable properties, similiar appearance and texture when cooked, protein content, and consistent treatments. Consequently, it can be concluded that pigeon pea can serve as a viable alternative to soybean as the main ingredient for producing sweet soy sauce.
Appears in Collections:Food Technology

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