Decelopment of black soybeans [Glycine max (L.) Merrill] nugget

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.