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American Journal of Food Technology
Year: 2007  |  Volume: 2  |  Issue: 4  |  Page No.: 265 - 272

Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu

Mridula D., R.K. Goyal, V.K. Bhargav and M.R. Manikantan    

Abstract: Effect of roasting on important physical properties and sensory acceptability of soybean for making sattu formulations was studied at three temperature (180, 200 and 220° C) and time (45, 60 and 75 sec) combinations. In general, GMD of soybean increased with increase in roasting temperature and time except for 75 sec. Hardness, toughness and average rupture force decreased with increase in roasting temperature and time except at 200 and 220° C for 75 sec time. L* value of roasted soybean decreased at increased temperatures while a* values increased with increased roasting temperature and time that affected hue and chroma of soybean. The lower hardness of soybean roasted at 200° C for 60 sec as compared to higher temperature and highest mean sensory scores for different attributes for soybean flour prepared from the soybean roasted at 200° C for 60 sec, make this temperature and time combination best for roasting of soybean for incorporating in sattu formulations. Roasted soybean flour can be incorporated up to 20% level but the best sensory acceptability of sattu formulation was observed with 10% soy flour level with 50% barley and 40% Bengal gram.

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