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Effect of roasting on texture, colour, nutrient content and acceptability of soybeans (glycine max)

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. | Journal of Science and Technology 54 (4A) (2016) 132-139 EFFECT OF ROASTING ON TEXTURE, COLOUR, NUTRIENT CONTENT AND ACCEPTABILITY OF SOYBEANS (GLYCINE MAX) Pham Ngoc Hung*, Tran Quoc Tiep, Hoang Quoc Tuan School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Road, Hanoi, Vietnam * Email: hung.phamngoc@hust.edu.vn Received: 15 August 2016; Accepted for publication: 6 October 2016 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. Keywords: roasted soybean, roasting, nutritional composition, colour, sensory evaluation. 1. INTRODUCTION Soybeans (Glycine max) are popular food which have been used by Asian people in traditional cooking such as tofu, soymilk and soybean roasted [1]. Soybeans are rich in protein, fiber and oil, in addition to being a main source of vitamins, mineral, phytosterols etc [2]. Soy protein has demonstrated hypocholesterolemic effects on total and LDL cholesterol levels, especially in individuals with elevated cholesterol levels. The amino acid ratios in soy protein are hypothesized to contribute to the cholesterol-lowering effects. Arginine tends