Vol. 11, Special Issue 12 (2022)

Soynuts are becoming popular ready-to-eat (RTE) snacks nowadays. In the present investigation efforts were made to identify the varieties of soybean for the production of quality puffed soynuts. Puffed soynuts were prepared from four different varieties of soybeans viz. MAUS-612, MAUS-621, MAUS-158 and JS-335 respectively. Raw soybean was soaked in water at 180 °C temperature for 3 min, followed by surface drying for 3 h and then puffing was carried out at 180 °C temperature in electrically operated roaster which works on the principle of high temperature short time (HTST). Raw soybean and puffed were then evaluated for its physical properties, textural characteristics, color and Organoleptic properties. Size of soybean variety MAUS-612 was found maximum as compare to other varieties. Soybean variety of MAUS-612 also found better in terms of color, texture and sensory qualities. Soybean variety of MAUS-612 was found suitable for production of quality puffed soynuts.