Development and Evaluation of Ready-To-Eat Vegetable Soy Snack
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Date
2016-06
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University of Agricultural Science, Dharwad
Abstract
A total of seven varieties/genotypes of vegetable soybean viz., EC-175324, EC-175332, GP-1055, DSb 21, Cockerstraut, Karune with JS 335 (control) obtained from AICRP on Soybean, MARS, Dharwad during kharif, 2015 were studied for quality parameters, acceptability and storage stability. The physical characteristics of vegetable soybean pods and seeds varied significantly (p≤0.05) among the varieties/genotypes. Ready-to-eat vegetable soy snack was optimized by soaking split dals for 4 hr, drying for 9 hr, frying for 3 min at 160 °C. The ready-to-eat vegetable soy snack with chat masala had highest sensory scores (39.6). Except for protein and ash, the proximate principles of vegetable soybean varieties viz., DSb 21, Karune and JS 335 and their respective ready-to-eat soy snacks varied significantly (p≤0.05). During storage, the color component (L, a*, b*) and texture values of vegetable soy snack decreased significantly (p≤0.05) in all varieties, more so in samples stored in brown paper bags than those stored in HDPE and LDPE bags. The increase in moisture content of ready-to-eat vegetable soy snack stored in HDPE and LDPE bags at ambient temperature were less which ranged between 3.44 to 4.77 per cent and 3.44 to 4.81 per cent between 0 to 90th days of storage. The protein content of vegetable soy snack did not vary significantly throughout the storage period. The free fatty acid (% oleic acid) content stored ready-to-eat vegetable soy snack obtained from varieties Karune and DSb 21 stored in HDPE bags were within the permissible limits (<1 %) till 90th day of storage period. The ready-to-eat vegetable soy snack packed in brown paper bags were acceptable till 30 days while those packed and stored in HDPE and LDPE bags had acceptable scores for two months.