DHIMAN, ANJU KKHURIAA, DEEPAK2021-07-072021-07-072021-06https://krishikosh.egranth.ac.in/handle/1/5810170169ABSTRACT The present investigation entitled “Extraction of isoflavone and development of functional food products from soybean (Glycine max L. Merrill)” was carried out during 2018-2020 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Harit soya (Himso-1563) an evergreen variety of soybean was used to conduct the study on the extraction of isoflavone and development of functional food products. The study revealed that raw seeds possessed various components such as protein (37.96 %), total chlorophyll (17.45 mg/100 g), phenolics (4.53 mg GAE/g), isoflavones (5.32 mg/g), iron (142.41 ppm), etc which increased significantly when seeds were germinated for three days. Among water based, solvent based and ultrasonic-assisted extraction methods, isoflavone extracted using 60 per cent ethanol mixed with powder in the ratio 25:1 at 50 °C for 3 h exhibited the highest total isoflavones (21.02 mg/g) when dried using freeze dryer. The encapsulation of extracted isoflavone with 6 per cent maltodextrin possessed higher encapsulation efficiency (77.59 %) with isoflavone content of 7.14 mg/g. The encapsulated isoflavone extract can be stored safely for a period of six months in transparent as well as ambered glass vials under refrigerated and ambient conditions however, higher retention of quality was achieved under refrigerated conditions when packed in ambered glass vials. Harit soya was also utilized for the development of value added products. The seeds pre-treated by soaking in 0.5 % NaHCO3 solution + hot water grinding indicated maximum removal of beany flavour from soymilk with overall acceptability score of 8.76. Out of ten different treatments, soymilk developed from dehulled seeds in 1:9 seed to water received higher sensory scores. Further the soya and dairy milk enriched with isoflavone and encapsulated isoflavone extracts @ 50 mg/250 mL revealed significant increase in functional characteristics with maximum phenolics (75.32 mg/100 mL) and isoflavone (19.90 mg/100 mL) content in soymilk with encapsulated isoflavone extract. The milk of different treatments packed in glass bottles can be stored safely for six months under refrigerated conditions with minimal changes in quality attributes. The yoghurt developed from Harit soya milk was not liked by the panelist and was rejected. The dairy yoghurt enriched with isoflavone extracts @ 50 mg per 100 g packed in polystyrene cups recorded higher value for functional characteristics and received maximum sensory scores. The product can be stored up to ten days under refrigerated conditions. Tofu (soya paneer) prepared from 1.50 per cent calcium chloride as coagulant obtained highest overall acceptability (8.52) and contained sufficient amount of nutritional and functional components like phenolic (110.05 mg GAE/100 g) and isoflavone (20.69 mg/100 g) content. Tofu (soya paneer) as well as dairy paneer can be enriched with isoflavone extracts @ 50 mg/100 g with higher acceptability and stored safely in LDPE pouches under refrigerated conditions for ten days. Henceforth, it can be concluded that Harit soya which otherwise has not been exploited for processing can successfully be utilized for extraction of isoflavones, production of value added products such as milk, tofu, etc. as well as extracted isoflavone can be incorporated in these products to enhance their functional properties.EnglishThesis