Evaluation of quality and sensory parameters of soy flour prepared from boiled soybean
SB Jadhav and MM Nirval
The evaluation of quality and sensory parameters of soy flour prepared from boiled soybean was carried out at the department of Agricultural Process Engineering, CAE & T, VNMKV, Parbhani (Maharashtra). Soybean variety JS -335 was selected for the study on the basis of popularity and yield. Soybean was procured from Soybean Processing Center, VNMKV, Parbhani. Whole unbroken soybean free from infestations was selected for study purpose. The boiled and subsequently dried soybeans were milled to obtain soy flour. Evaluation of quality parameters viz., moisture content, protein content, bulk density, dispersibility, water absorption capacity and color of soy flour samples was performed as per the standard procedures. Moisture content of soy flour prepared from boiled soybean was increased with increase in boiling time. The protein content and dispensability were found to decrease with boiling time. However, the bulk density and water absorption capacity were found to increase with increase in boiling time. There was non-significant difference in colour values of soy flour samples prepared from boiled soybeans. Also there was non-significant difference in sensory parameters such as colour and appearance, texture, flavour and overall acceptability of soy flour samples prepared from 15 min to 60 min boiled soybean.
How to cite this article:
SB Jadhav, MM Nirval. Evaluation of quality and sensory parameters of soy flour prepared from boiled soybean . Pharma Innovation 2018;7(12):454-457.