Dataset Information

Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean.

ABSTRACT: Vegetable protein as a replacement for raw materials for the dairy industries is essential to meet the gap between food supply and demand in Ethiopia with particular accentuation of soy protein-based milk and cheese. The experimental dataset presents the extraction of cheese from the soya bean (Belessa-95 or Glycine max). The effects of soaking time and types of coagulants on the overall properties of extracted soy cheese were analyzed. Sensory evaluation was accompanied to highlight the acceptability of the soy cheese product and to further strengthen the significance difference between samples. The experimental method involved pre-treatment as well as extraction process in which four levels of soaking time was taken (12, 24, 36 and 48?h) and three different types of coagulants were used including lemon juice, vinegar, and CaSO4•2H2O. Important properties were tasted to evaluate the best possible amount of soaking time and type of coagulant. These properties were mass yield (%), protein content (%), pH and proximate analysis comprising of moisture content (%), ash content (%) and total solid content (%). The different effects eminent within the values of physical tests are a reflection of the diverse coagulants utilized and different soaking time. Sensory analysis was conducted to further investigate the effect of soaking time and coagulant type. Five semi-trained respondents on a five-point hedonic scale were involved in the process. Data gathered from the sensory evaluation were statistically analyzed using one-way analysis of variance (ANOVA) with a significance level of 5%. Principal component analysis (PCA) was performed on the sensory data to provide additional multivariate graphical presentation.

SUBMITTER: Jembere AL

PROVIDER: S-EPMC7306579 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature

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Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean.

Jembere Addis Lemessa AL

Data in brief 20200608

Vegetable protein as a replacement for raw materials for the dairy industries is essential to meet the gap between food supply and demand in Ethiopia with particular accentuation of soy protein-based milk and cheese. The experimental dataset presents the extraction of cheese from the soya bean (Belessa-95 or Glycine max). The effects of soaking time and types of coagulants on the overall properties of extracted soy cheese were analyzed. Sensory evaluation was accompanied to highlight the accepta ...[more]

PMID: 32596431

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Project description:The transition metal tungsten (W) finds increasing application in military, aviation and household appliance industry, opening new paths for the heavy metal into the environment. Since tungsten shares certain chemical properties with the essential plant micro nutrient molybdenum, it is proposed to inhibit enzymatic activity of molybdoenzymes by replacing the Mo-ion bound to the co-factor. However, recent studies suggest the inhibition of enzymatic activity might not be the only effect W has on plants and that, much like other heavy metals, tungsten exerts toxicity on its own. Still, our understanding of the mechanisms behind the apparent phytotoxicity remains limited.This study investigates the effects of W on growth, nutrient levels (ionome, ICP-MS), starch levels and nitrogen nutrition (IRMS, enzyme activity assays) as well as root and nodule proteome (LC-MS/MS) of Glycine max cv. Primus. Plants were inoculated with Bradyrhizobium japonicum and grown in a semi hydroponic set up using three different tungsten concentrations (zero, 0.1 mM and 0.5 mM). To identify possible benefits of a functional bacterial symbiosis on W induced stress response, two different environmental growth conditions, one with suppressed N-fixation, supplied with Nitrate (10 mM KNO3) and one solely relying on symbiotic N-fixation (zero KNO3), were applied. Glycine max was able to take up considerable amounts of W (703 ± 136 mg kg-1). However, high W resulted in a strong reduction of shoot biomass of both N regimes and of root biomass (N fed only). Irrespective of N regime, NR activity and total N decreased with increasing W concentrations. Similarly, nitrogenase precursor levels as well as N2-fixation, nodule fixation activity (mg N g-1 nodule dry weight) and nodulation were reduced, indicating that nitrogenase synthesis and activity were negatively affected by W stress. However, along a N fix nodule specific induction of the secondary and phytohormone metabolism, it appears that N2 fixation of remaining nodules was not as severely affected by increasing levels of tungsten than nitrate reduction. Besides N metabolism, plants exhibited an imbalance in nutrient and a failure of carbon metabolic pathways accompanied by an accumulation of starch at high tungsten concentrations, independent of N-regime. Proteomic data demonstrated that the response to high W concentrations is independent of nodule functionality and dominated by several peroxidases and other general stress related proteins. Based on an evaluation of several W responsive proteotypic peptides, we identified a set of protein markers of W stress and possible targets for improved stress tolerance.

Dataset Information

Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean.

Publications

Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean.

Similar Datasets

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