Abstract
Effect of roasting on texture, colour, and nutrient content and sensory acceptability of soybean was studied at four temparture (160, 180, 200 and 220 oC) and time (10, 15, 20 and 25 minutes) combinations. In general, hardness and toughness decreased with increased in roasting temperature and time except at 200 and 220 oC for 20 minutes. L* values of roasted soybean decreased at increased temperatures while a* values increased with increasing roasting temperature and time that affected to hue and chroma values of soybean. The highest sensory evaluation including colour, appearance, roasted odour and overall quality were found for soybean roasted at 200 oC for 20 minutes. Lipid and ash content of the roasted soybean was found to have increased following the roasting time and temperature. While the protein content of the soybean roasted decreased as the roasting time and temperature increased.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.