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

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

GRASAS Y ACEITES

Instituto de la Grasa (CSIC)

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

0017-3495

The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the 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, color 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 100°C during 10 min and fried at 170°C for 5 min (FSS3). Proximate and fatty acid composition along with sensory attribute intensity ratings from descriptive analyses were determined on the fried-salted soybean withthe highest consumer acceptance (FSS3). Proximate and fatty acid composition were also determined in raw soybeans. FSS3 had lower percentages of moisture and proteins, andhigher 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 analyses that were detected in high intensity ratings for the product were roasted, salty,  crunchiness, hardness, brown color 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 highnutritional and sensory quality.