Study on preparation of value added products from black soybean grown in Uttarakhand
| dc.contributor.advisor | Rai, Sweta | |
| dc.contributor.author | Dukare, Madhuri Popat | |
| dc.date.accessioned | 2021-07-27T11:22:30Z | |
| dc.date.available | 2021-07-27T11:22:30Z | |
| dc.date.issued | 2021-02 | |
| dc.description.abstract | The present investigation was carried out to determine the suitability of indigenous variety of black soybean (Bhatt) in comparision to popular variety for making soymilk and tofu. This study aimed at standardizing the ideal grinding time (6 min) on the basis of protein content and yield to prepare soymilk from selected varieties. The commercially popular variety of soybean PS-1347 was taken as a control. This study was conducted in the department of Food Science & Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-21. These soybean varieties were evaluated for physic-chemical characteristics which revealed that they had a hull content 9.12 to 9.20 per cent, cotyledons 90.12 to 90.79 per cent, bulk density 0.62 to 0.63 g/cc, true density 1.12 to 1.16 g/cc, length 5.13 to 5.93 mm, width 2.93 to 4.23 mm and 1000 grain weight 85.6 to 111.8 g. Varieties contained (in per cent) moisture 9.34 to 9.56, protein 40.95 to 43.83, fat 19.46 to 22.54, ash 5.25 to 5.96. The range of calcium and iron were 258.12 to 279 and 11.05 to 11.88 mg per 100 g of soybean, respectively. Soymilk was subjected to optimized boiling time (20 min) to minimize the beany flavour. Organoleptic evaluation of soymilk prepared from the standardized conditions indicated that Bhatt was liked most by the panellists followed by variety PS -1347. Soymilk prepared using standardized conditions was used for making tofu by using calcium sulphate as coagulant at different concentration (0.2, 0.4, 0.6 per cent) different coagulating temperatures (75, 85, 95 0C). Prepared tofu sample were evaluated organoleptically on the nine point hedonic rating scale. Organoleptic evaluation indicated that among the different coagulating concentrations and temperature 0.4 % and 850 C was found best for making tofu. The content of moisture, crude protein, crude fat, ash, carbohydrate, calcium and iron in the standardized soymilk were 92.81,,3.82, 1.40, 0.55, 1.42, 28.38, 0.77 %; 28.38, 0.77 mg /100 g, respectively. While, corresponding values for standardized tofu by employing 0.4 % calcium sulphate at 85 oC were 59.89, 16.45, 9.13, 6.23, 8.3 %; 152.66, 14.62 mg/100 g, respectively. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810170930 | |
| dc.keywords | food preparation, value added, food products, soyabeans, Uttarakhand | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 90 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Uttarakhand | en_US |
| dc.sub | Food Technology | en_US |
| dc.theme | Food Products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Study on preparation of value added products from black soybean grown in Uttarakhand | en_US |
| dc.type | Thesis | en_US |