Impact of Soaking Treatments on Cooking Quality and Sensory Attributes of Partially Defatted Soybean Flakes

Description

Page: 1644-1649

Rajni Goyal¹ and Neelam Khetarpaul² (Department of Home Science, IIHS, Kurukshetra University, Kurukshetra, Haryana¹ and Department of Foods & Nutrition, CCS HAU, Hisar, Haryana²)

Soybean has great potential because of their high protein content and good amount of energy, vitamins and minerals. However, the limitation of using soybeans in the daily diet is their prolonged cooking time and typical beany flavor. This study was conducted to reduce the cooking time and the beany flavour in soybeans. In the present study, soybean (PK 416) was heated in hot water for 15 minutes and then immediately transferred to cold water to enable manual removal of the outer husk. It was then treated with 2 salt solutions, viz. sodium tripolyphosphate and sodium chloride at 0.5, 0.75 and 1.0% concentrations for 3, 6, and 9 hrs. The treated soy flakes were evaluated organoleptically for their colour, texture and aroma. Treatment with a 1.0% solution of sodium tripolyphosphate for 9 hrs. significantly reduced the cooking time of soy flakes from 162 minutes in the control to 44 minutes. However, an increase in soaking time deteriorated the organoleptic scores significantly.