Abstract:
Protein concentrate was prepared from buffalo liver and germinated soyabean. Soybean
seeds were sprouted, dehulled, ground into a slurry, filtered to obtain soy milk, coagulated,
then curd was dried to a moisture content of around 6% to make soy protein concentrate
(SPC). Similarly, buffalo liver dried (40-50ºC) for 120-180 hours to get buffalo liver powder
(BLP). Both powders were blended for improved functionality property varying from 10:90
to 50:50 (SPC: BLP) to make five formulations using Design Expert software which were
subjected to the sensory analysis (as soup). The formulation containing 20:80 (SPC: BLP)
was selected as the best which was aseptically packed in sterilized Polyethylene plastic
pouch with zipper and then stored for 49 days at 2 different storage temperature conditions;
room temperature (25±3°C), refrigeration temperature (5±1°C) for the study of storage
stability of the product in the interval of 7 days. During the storage period changes in the
microbial count, moisture, peroxide value (PV) and pH of the product was evaluated.
Evaluation of the final product revealed that it contained 5.5% of moisture, 72.5% of
Protein, 13.5% of fat, 2.5 % of fiber, 5.3% of ash and 6.2% of carbohydrate and contain all
essential amino acids. The moisture, PV, pH, Total Plate Count (TPC) of freshly prepared
concentrate were found to be 5.5%, 4 meq/kg sample, 6.1 and 5×102 CFU/ml respectively
but coliform was found to be absent. During total storage of 49 days, the weekly chemical
analysis showed there was an increase in moisture by 1.3% which was 6.5 times faster as
compared to sample stored at refrigeration. Peroxide value and total plate count were
increased by 17 meq/Kg sample and 2.9×109 CFU\ml respectively at room temperature
which were increased by 11.33 times and a thousand times faster rate as compared to
refrigeration temperature. In contrast pH value decreased by 1.3% at room temperature
which was 2.6 times faster as compared to refrigeration temperature. PV and Total plate
count were beyond the acceptable limits stored at room temperature after 21 days and 28
days respectively. Hence, Protein concentrate stored at the refrigeration temperature (5±1°C)
was significantly better in retaining the desired quality attributes than the sample stored at
room temperature (25±3°C) throughout 49 days of storage
