Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses
Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based pl...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
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IntechOpen
2020
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| Acceso en línea: | https://www.intechopen.com/chapters/73613 |
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| _version_ | 1879164719056551936 |
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| author | Karim, Roselina Noh, Nor Aini Mat Ibrahim, Shafa’atu Giwa Ibadullah, Wan Zunairah Wan Zawawi, Norhasnida Saari, Nazamid |
| author_browse | Ibadullah, Wan Zunairah Wan Ibrahim, Shafa’atu Giwa Karim, Roselina Noh, Nor Aini Mat Saari, Nazamid Zawawi, Norhasnida |
| author_facet | Karim, Roselina Noh, Nor Aini Mat Ibrahim, Shafa’atu Giwa Ibadullah, Wan Zunairah Wan Zawawi, Norhasnida Saari, Nazamid |
| author_sort | Karim, Roselina |
| building | IntechOpen |
| collection | Acceso abierto |
| description | Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based plant-milk and tofu. The step-by-step processes involved in preparation of kenaf-based milk and kenaf-based tofu at laboratory-scale are illustrated. Soaking conditions (temperature and time) of kenaf seed as pretreatment in preparation of kenaf seed milk were highlighted. Hydration of kenaf seed were found to be faster at elevated temperature, however higher soaking temperature and prolonged soaking time causes some losses of protein (%) and solid content (%) which are unfavorable for production of highly nutritious plant-based milk. Furthermore, in preparation of kenaf-based tofu, soaking temperature of seed also affected the properties of the tofu. As the soaking temperature was increased from 25–65°C, the yield, hardness, and chewiness of kenaf tofu decreased. It was recommended that soaking of kenaf seed at 25°C and the use of aluminum potassium salt at 1.00 g% as coagulant produces kenaf-based tofu with optimum quality. |
| doi_str_mv | 10.5772/intechopen.94067 |
| first_indexed | 2026-10-15T21:38:48Z |
| format | Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>intech-73613</identifier><datestamp>2020-10-14</datestamp>
<dc:title>Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses</dc:title>
<dc:creator>Roselina Karim</dc:creator>
<dc:creator>Nor Aini Mat Noh</dc:creator>
<dc:creator>Shafa’atu Giwa Ibrahim</dc:creator>
<dc:creator>Wan Zunairah Wan Ibadullah</dc:creator>
<dc:creator>Norhasnida Zawawi</dc:creator>
<dc:creator>Nazamid Saari</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description>Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based plant-milk and tofu. The step-by-step processes involved in preparation of kenaf-based milk and kenaf-based tofu at laboratory-scale are illustrated. Soaking conditions (temperature and time) of kenaf seed as pretreatment in preparation of kenaf seed milk were highlighted. Hydration of kenaf seed were found to be faster at elevated temperature, however higher soaking temperature and prolonged soaking time causes some losses of protein (%) and solid content (%) which are unfavorable for production of highly nutritious plant-based milk. Furthermore, in preparation of kenaf-based tofu, soaking temperature of seed also affected the properties of the tofu. As the soaking temperature was increased from 25–65°C, the yield, hardness, and chewiness of kenaf tofu decreased. It was recommended that soaking of kenaf seed at 25°C and the use of aluminum potassium salt at 1.00 g% as coagulant produces kenaf-based tofu with optimum quality.</dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2020-10-14</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/73613</dc:identifier>
<dc:identifier>doi:10.5772/intechopen.94067</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-1-78985-637-8</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/9722 ; Milk Substitutes - Selected Aspects</dc:source>
</oai_dc:dc> |
| id | intech-73613 |
| institution | IntechOpen |
| isbn | 978-1-78985-637-8 |
| language | English |
| last_indexed | 2026-10-15T21:38:48Z |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | oai_dc |
| spelling | intech-736132020-10-14 Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses Roselina Karim Nor Aini Mat Noh Shafa’atu Giwa Ibrahim Wan Zunairah Wan Ibadullah Norhasnida Zawawi Nazamid Saari Life Sciences Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based plant-milk and tofu. The step-by-step processes involved in preparation of kenaf-based milk and kenaf-based tofu at laboratory-scale are illustrated. Soaking conditions (temperature and time) of kenaf seed as pretreatment in preparation of kenaf seed milk were highlighted. Hydration of kenaf seed were found to be faster at elevated temperature, however higher soaking temperature and prolonged soaking time causes some losses of protein (%) and solid content (%) which are unfavorable for production of highly nutritious plant-based milk. Furthermore, in preparation of kenaf-based tofu, soaking temperature of seed also affected the properties of the tofu. As the soaking temperature was increased from 25–65°C, the yield, hardness, and chewiness of kenaf tofu decreased. It was recommended that soaking of kenaf seed at 25°C and the use of aluminum potassium salt at 1.00 g% as coagulant produces kenaf-based tofu with optimum quality. IntechOpen 2020-10-14 Chapter, Part Of Book https://www.intechopen.com/chapters/73613 doi:10.5772/intechopen.94067 en ISBN:978-1-78985-637-8 https://creativecommons.org/licenses/by/3.0/ https://www.intechopen.com/books/9722 ; Milk Substitutes - Selected Aspects |
| spellingShingle | Life Sciences Karim, Roselina Noh, Nor Aini Mat Ibrahim, Shafa’atu Giwa Ibadullah, Wan Zunairah Wan Zawawi, Norhasnida Saari, Nazamid Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses |
| title | Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses |
| title_full | Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses |
| title_fullStr | Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses |
| title_full_unstemmed | Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses |
| title_short | Kenaf (<em>Hibiscus cannabinus</em> L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses |
| title_sort | kenaf em hibiscus cannabinus em l seed extract as a new plant based milk alternative and its potential food uses |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/73613 |
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