Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Gabriel Anayo Jacob *

Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

Michael Agba Igyor

Department of Food Science and Technology, College of Food Science and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.

Mike Ojotu Eke

Department of Food Science and Technology, College of Food Science and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.

*Author to whom correspondence should be addressed.


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 skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day.

Keywords: Awara, physico-chemical, storage stability, coagulant


How to Cite

Jacob, Gabriel Anayo, Michael Agba Igyor, and Mike Ojotu Eke. 2024. “Study of Physico-Chemical and Storage Qualities of ‘AWARA’ Produced from Soymilk Using Tamarind Fruit Pulp Extract Used As Coagulant”. Asian Food Science Journal 23 (7):10-21. https://doi.org/10.9734/afsj/2024/v23i7722.

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