The effect of modified (preheated) soybean concentrate powder on high protein biscuit

Abstract

Protein is a key structural component in many foods. Soybeans are a plant-based protein source, that is used in food. Soy concentrate is generally high in nutrients, particularly protein, with an essential amino acid profile that is immense in plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely the preheated process. The preheated process is a physical modification that requires heating the product at a specific temperature and time, with the aim of reaching the protein denaturation point for improving the functional characteristic of protein contents. Greater public interest in healthy diets, leading to contributes to the development of protein-enriched foods, one of which is biscuits. The aim of this study was to determine the effect of modified preheated soybean concentrate powder in the physical characteristic of high protein biscuits (11 - 15%). Texture characteristics, macrostructure, and sensory quality of biscuits were studied. In this study, soy protein was preheated for 20 minutes at a temperature of 80°C. The results showed that preheated treatment affected a decrease in texture quality compared to control biscuits, also it induced a decrease in porosity of biscuits, compared to control. The preheated treatment that reaches the denaturation point simulate improving the physical characteristic of biscuit, one of which is not give an excessive textural effect in the formulation of high-protein food. The best-preheated treatment was found in an 11% soy biscuit with a great texture. ImageJ analysis of macrostructural test results revealed that the porous biscuits were found in 11% preheated soy biscuits. According to the comparison sensory, triangle test, the panelists cannot defined a pair of control and 11% soy biscuit.