Flavoring Agent Produced from Mungbean Meal by Protease

Abstract

The enhancement of flavoring agent produced from mungbean meals was conducted toproduce the chicken flavoring agent (as powder and soup) by a commercial proteases, Flavourzyme®.Enzyme concentration was varied at 6 different levels at 1, 2, 3, 6, 12 and 24% (w/v) and 3 differenttimes of hydrolysis at 6, 9 and 12 hrs. The result was evaluated by using response surface methodologyintegrated with sensory evaluation. The best condition to produce hydrolysed vegetable protein (HVP)by Flavourzyme® was at 24% (w/v) for 12 hrs which perceptions of degree of hydrolysis (DH), %salt,sensory scores of sweetness, bitterness, animal flavored, and overall acceptance were high. After theFlavourzyme® HVP was concentrated, it contained 63.62% of protein and the high amino acids contentare arginine, leucine, lysine, phenylalanine and serine. The concentrated HVP produced by Flavourzyme®was developed to processed chicken flavor by various concentrations of concentrated HVP at 5, 10and 15% (w/v). The best concentration of the Flavourzyme® HVP processed chicken flavor for sensoryevaluation was at 10%. The Flavourzyme® HVP at concentration of 10%, were applied to the processedchicken powder and soup at 3 different concentrations of 3, 6 and 9% (w/v). The results showed that thechicken powder and chicken soup produced by concentrated Flavourzyme® HVP at 6% (w/v) had thehighest score of sensory of chicken flavor taste, which is similar to the commercial chicken flavoring agent.

Keywords : Chicken Flavour / Mungbean Meals / Proteinase / Flavourzyme®