Fried Soybeans as a Snack?
June 23/Cordoba, Argentina/Life Science Weekly -- According to recent research from Cordoba, Argentina, "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 degrees C during 10 minutes and fried at 170 degrees C for 5 minutes (FSS3). Proximate and fatty acid composition along with sensory attribute intensity ratings from descriptive analyses 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 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," wrote M.F. Gayol and colleagues.
The researchers concluded, "It could be promoted to be consumed as a snack because of its high nutritional and sensory quality."
Gayol and colleagues published their study in Grasas Y Aceites ("Elaboration Process, Chemical and Sensory Analyses of Fried-salted Soybean." Grasas Y Aceites, 2010;61(3):279-287).
For additional information, contact V. Nepote, IMBIV CONICET, Faculty Ciencias Exactas Fis & Nat UNC, ICTA, RA-5016 Cordoba, Argentina.
From the July 6, 2010, Prepared Foods E-dition