EFFECT OF ROASTING ON TEXTURE, COLOUR, NUTRIENT CONTENT AND ACCEPTABILITY OF SOYBEANS (GLYCINE MAX)

Authors

  • Pham Ngoc Hung School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Road, Hanoi, Vietnam

DOI:

https://doi.org/10.15625/2525-2518/54/4A/11986

Keywords:

roasted soybean, roasting, nutritional composition, colour, sensory evaluation.

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.

 

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Published

2018-03-21

How to Cite

Hung, P. N. (2018). EFFECT OF ROASTING ON TEXTURE, COLOUR, NUTRIENT CONTENT AND ACCEPTABILITY OF SOYBEANS (GLYCINE MAX). Vietnam Journal of Science and Technology, 54(4A), 132. https://doi.org/10.15625/2525-2518/54/4A/11986

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Section

Articles