Abstract:
ln the present study, development of black soybean nugget was made from different
percentage of black soybean and wheat flour as variable. There were an overall of five
formulations for black soybean (20% black soybean, 30% black soybean, 40% black
soybean, 50% black soybean, 60% black soybean) nugget samples, and one control
nugget sample. For chemical analysis, sample E (60% black soybean) shows significant
higher in moisture content, fiber content, fat content, and oil uptake content among the
black soybean nugget samples. Sample E also shows highest protein content among the
black soybean nugget samples with no significant difference. Sample A (20% black
soybean) shows significant higher carbohydrate content among the black soybean nugget
samples. For physical analysis, sample E also shows the highest cooking loss among the
black soybean nugget samples with no significant difference. Sample A, however, shows
significant higher in cutting strength and work of shear among the black soybean nugget
samples. Lightness (L *) for both raw and fried nugget was highest for sample E with no
significant difference. Redness (a*) for both raw and fried nugget was significant higher
in sample A than those of other samples. Sample A also shows significant higher in
yellowness (b*) for raw nugget than those of other samples. However, sample E shows
significant higher in yellowness (b*) for fried nugget than those of other samples. In
sensory evaluation, sample R (Control) shows significant higher mean scores in color
attributes, aroma attributes, firmness attributes, crispiness attributes, taste attributes, and
overall acceptability attributes than all of the black soybean nugget samples. However,
sample D shows the most acceptances among the black soybean nugget samples.
