Preparation of an Imitation Soy Sauce From Hydrolyzed Dried Yeast Candida Utilis

Twenty soy sauce products were presented to two sensory panels, one in Thailand and one in the U.S.A. Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; however, they had different familiarity with soy sauce. Each group separately evaluated samples during the same time period, then met in Thailand to compare and discuss their generated lexicons. Most attributes listed by each group of panelists provided similar definitions and references. Although, a few attributes were not used by one or the other panel because that term either does not exist in both languages (e.g., "cured" is not a term for the Thai panel), represented an uncommon characteristic (e.g., "roaches" for the American panel), or were complex concepts (e.g., "brown"), the panelists used references to assist their understanding of unclear attributes. After discussion, both panels agreed on 59 attributes with definitions and references for a soy sauce lexicon. The article presents attributes in English and Thai. PRACTICAL APPLICATIONSA universal lexicon developed by different groups of trained panelists could reduce confusion and make the lexicon more understandable. A universal lexicon would help researchers in other countries to understand product quality. Additionally, the developed lexicon allows researchers to conduct studies with the same standard method in different laboratories enabling comparable results. bs_bs_banner Journal of Sensory Studies

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“…, ), and aroma/flavor characteristics (Otero et al . ; Steinhaus and Schieberle ). Studies by Jeong et al .…”

Section: Introductionmentioning

confidence: 99%

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

Cherdchu

Chambers

Suwonsichon

2013

Journal of Sensory Studies

105

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“…Candida utilis has been frequently used in biomass production because of its ability to utilize a variety of carbon sources and to support high protein yield. It has been used for production of several industrial products both for human and animal consumption (Otero et al, 1998). Amino acids are critical to life and used as food or feed additives, in parenteral nutrition or as building blocks protein or for the chemical and pharmaceutical industries (Darshan and Priya, 2013;Kumagai, 2000;Wendisch et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Production of single cell protein (SCP) and essentials amino acids from Candida utilis FMJ12 by solid state fermentation using mango waste supplemented with nitrogen sources

Somda¹,

Nikiema²,

Keita³

et al. 2018

Afr. J. Biotechnol.

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In Burkina Faso, deficiency of amino acids in protein is becoming a major healthy public problem. This study was purposed to optimize essentials amino acids in single cell protein (SCP) by supplementing different nitrogen sources during fermentation of mango waste with Candida utilis FJM12. Analytical methods were used to determine biomass yield, chemical composition and amino acids profile of SCP. The principal component analysis (PCA) method was performed to identify the nitrogen source which exhibited best rate of SCP. The maximum biomass yield (6.48±0.03 g/L) exhibited 9.65±0.36% (w/w) of ash, while using yeast extract. The proximate composition of SCP revealed 56. 40±1.30, 13.25±0.11, 3.80±0.10 and 6.60±0.25% (w/w), respectively for crude protein, lipids, carbohydrates, and nucleic acid content. PCA showed a strong correlation between yeast extract and ammonium sulphate and demonstrated their positive influence to increase the rate of SCP and essentials amino acids as compared to Food and Agriculture Organization (FAO) recommendation. These results demonstrated that C. utilis FJM12 could be suitable for essentials amino acids.

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Microbes in Food and Beverage Industry

Nain

Kumari

Haridasan

et al. 2020

Microbial Diversity, Interventions and Scope

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Preparation of an Imitation Soy Sauce From Hydrolyzed Dried Yeast Candida Utilis

Cited by 6 publications

References 13 publications

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

Production of single cell protein (SCP) and essentials amino acids from Candida utilis FMJ12 by solid state fermentation using mango waste supplemented with nitrogen sources

Microbes in Food and Beverage Industry

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