Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant
Gabriel Anayo Jacob,
Michael Agba Igyor,
Mike Ojotu Eke
Abstract:The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skim… Show more
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