Elaboration process, chemical and sensory analysis of fried-salted soybean

M. F. GAYOL; C. RIVEROS; M. P. JAUREGUI; P. R. QUIROGA; N. R. GROSSO; V. NEPOTE

GRASAS Y ACEITES

CSIC

Lugar: Sevilla; Año: 2010 vol. 61 p. 279 - 287

0017-3495

The purpose of this work was to develop the elaboration process of fried-salted soybean and to determine chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under different temperature and time conditions by maceration in water, roasting and frying. Four of the best products were selected and evaluated by consumers (overall, colour and texture acceptances): FSS1, FSS2, FSS3 and FSS4. The product with the highest consumer acceptance (7 = like moderately in a hedonic scale of 9 points) was the one obtained by maceration at 100ºC during 10 min and fried at 170ºC during 5 min (FSS3). Proximate and fatty acid composition and sensory attribute intensity ratings from descriptive analysis were determined on the fried-salted soybean with the highest consumer acceptance (FSS3). Proximate and fatty acid composition were also determined in raw soybeans. FSS3 had lower percentages of moisture and proteins, and higher lipids and carbohydrates than raw soybean. The use of sunflower oil in the frying process improved the fatty acid composition of the soybean product. Sensory attributes from descriptive analysis that were detected in high intensity ratings in the product were roasted, salty, crunchiness, hardness, brown colour and gloss. This product is neither commonly consumed nor easily available in markets. It could be promoted to be consumed as a snack because of its high nutritional and sensory quality.