Physichochemical, acceptability and microbiological study of budu incorporated with sweet soya sauce

Abstract

This study was conducted to detennine the physicochemical properties, acceptability and microbiological study of budu incorporated with sweet soya sauce. Five fonnulations with the ratio of budu to sweet soya sauce in the range of 100:0; 95:5; 90:10; 85:15; and 80:20 were prepared to be analyzed for their physical properties (color and viscosity), chemical composition (pH, salt content, °Brix, moisture, protein, fat, ash, and carbohydrate content), sensory evaluation and the microbiological study. The physicochemical characteristics of samples were almost similar to the most data found in the literature. The viscosity of sample showed that there a significant difference (P<0.05) among sample, between 51.8 lmPa-s and 53.98 mPa-s. Sample was slightly acidic, with pH between 4.54 and 4.63. Meanwhile for °Brix, the sample showed the significant difference (P<0.05) among all the samples, between 31.6 and 36.0 °Brix. Result showed that samples contained high amount of salt and protein which were between 15.86% - 17.36% and 10.85% - 12.70%, respectively. The data also indicated that samples contained low amount of fat which was less than 1 %. The results also showed that ash and moisture content in samples were high with 16.46% 17.55%

of ash and 65.42% - 66.84% of moisture.