ROASTED SOYBEAN IN COOKIES - INFLUENCE ON PRODUCT QUALITY

Authors
Citation
Sd. Kulkarni, ROASTED SOYBEAN IN COOKIES - INFLUENCE ON PRODUCT QUALITY, Journal of Food Science and Technology, 34(6), 1997, pp. 503-505
Citations number
19
Language
INGLESE
art.tipo
Article
ISSN journal
0022-1155
Volume
34
Issue
6
Year of publication
1997
Pages
503 - 505
Database
ISI
SICI code
0022-1155(1997)34:6<503:RSIC-I>2.0.ZU;2-Q
Abstract
Whole grains of soybean with 8 and 12% moisture contents were sand-roa sted at 217 degrees C for 10-45 sec and 90-120 sec, respectively. Full -fat soy flours obtained by grinding of the roasted samples, as such, were used in cookies at 30% level. Cookies were evaluated for properti es and organoleptic acceptability. The product (cookies) was crisp and did not show urease activity, indicating that it was free from antinu tritional factors. The fair acceptability of cookies suggested adequac y of this approach for nutritional supplementation of cookies.