Paper Title :Effect of Processing and Dehulling on Cooking Quality of Selected Soybean Variety
Author :Neha Pandey, Anita Rani, Vineet Kumar
Article Citation :Neha Pandey ,Anita Rani ,Vineet Kumar ,
(2017 ) " Effect of Processing and Dehulling on Cooking Quality of Selected Soybean Variety " ,
International Journal of Advances in Science, Engineering and Technology(IJASEAT) ,
pp. 82-84,
Volume-5,Issue-1, Spl. Iss-2
Abstract : Consumption of soybean is limited by long cooking times as well as less bioavailability of nutrients in beans due
to presence of antinutrients such as phytates, trypsin inhibitors and tannins. Various traditional methods have been used in
different combinations to reduce cooking time of various starch rich beans. Little research has been done on reducing
cooking time of soybean and development of quick cook dry bean. The enzyme treatment of bean in combination with other
traditional processing methods for production of nutritious fast cooking bean has not been used before. Therefore, the aim of
this study was to reduce cooking time and to develop protocols for production of fast cooking soybean using enzyme
treatment. Soybeans (NRC 7 variety) blanched for 15 min, soaked for 12 h; dehulled and cooked under open pan condition in
1% salt solution four times with intermittent decantation and washing and treated with 0.02% hemicellulase overnight at
30°C gave best results in present investigation. The hemicellulase treatment caused high gruel formation which is a desirable
characteristic for gravy preparation. The resultant product was dried at 60°C under forced convectio. Overall, combined
processing of with enzyme treatment reduced cooking time of beans from 75 minutes to 10 minutes. The combination of
0.01% cellulose and 0.01% hemicellulase had synergistic effect and the process was most cost effective.
Keywords- Soybean, Cooking methods, Legumes, enzymes, treatment, quick cook
Type : Research paper
Published : Volume-5,Issue-1, Spl. Iss-2
DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-7186
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Published on 2017-05-09 |
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