Abstract:
The treated beans are bland in taste and have a pleasing, nut like background flavour. Beans can be processed into an unlimited number of food products, so due to its nutritive significance the project was initiated keeping in view the following objectives. (1) To develop a suitable method for the preparation of toasted soybeans (2) To remove the off flavour in whole soybean. (3) To process soybean into cheap and proteinous food products. (4) To study the keeping quality of toasted soybean. Two treatments gave highest preference in overall quality test. The toasted soybeans treatment No. 7. Soybeans blanched for 30 minutes in water having 0.5% NaHCO3 + 1.5% salt solution, obtained the highest score by the panel because soybeans blanched in 0.5% NaHCO3 solution resulted in soft and nut like beans followed by treatment No.8 i.e. presoacked in 3% salt solution for 16 hrs. The remaining treatments were not acceptable due to organoleptic qualities having harder texture and least storage stability. These two treatments were quite satisfactory. The soybeans remained in good condition when packed in polyethylene bag or glass jars for a period of 4 months at room temperature. Toasted soybeans had the same range of protein i.e. 41.41% moisture basis as compared to fresh soybean having 40.25% protein on 9.91% moisture.
Page(s):
122-124
DOI:
DOI not available
Published:
Journal: Frontier Journal of Agricultural Research, Volume: 3, Issue: 1--2, Year: 1976