Feasibility study on soy sauce production by using winged bean seed
1981
Sittisin Bovornsombat
Through experiments, the winged bean seeds could produce sauce by using the same process of soy sauce production. Sensory evaluation by 37 test panels showed that the sauce fermented by natural flora had a satisfactory odor and flavour especially the clearness and the colour having no significant difference to those of soy bean sauce but there was a highly significant difference to those of the winged bean sauce fermented by inoculated pure cultures. The latter had an imperfect quality. It could be concluded that the winged bean seeds may have a high potentiality in sauce production and may bring forth an equal quality as that of the soy bean, when some units of the process have been improved
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This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture