![]() ![]() However, it is classified as a high-salt seasoning. ![]() Soy sauce produced from fermented soybeans is widely used as a seasoning because of its unique flavor. molitor larvae powder improved the functionality of low-salt soy sauce. ![]() Moreover, the synergistic effect of the mixture of okara and T. molitor larvae powder supplementation in soy sauce fermentation led to a significant increase in overall quality. LST and LSOT had twice higher antioxidant capacities, whereas LSO had twice higher ACE inhibitory activity than low-salt or regular high-salt soy sauces. Glutamic acid was 10 times higher in LST and LSOT than in LSO. LSOT showed the highest protease activity, total nitrogen, and amino nitrogen content among the soy sauces. LSO exhibited lower acidity (0.58) than LST (1.27) and LSOT (1.34). molitor larvae powder (LSOT) ranged between 9.87 and 12.47% with a pH of 5.4–6.3. molitor larvae powder (LST), or both okara and T. The salinity of low-salt soy sauce replaced by okara (LSO), T. We developed a low-salt soy sauce from soy residue and T. ![]()
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