Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution
Abstract
Presoaking treatment of partially defatted soy dhal in water or enzyme (lipase) solution for one, two and four hours decreased the cooking time substantially. When soy dhal was soaked in water for one, two and four hours, it resulted in 0 per cent, 1.24 per cent and 6.17 per cent decrease in cooking time over the unsoaked soy dhals, respectively. Soaking defatted soy dhal in lipase enzyme solution at three different concentrations, i.e. 0.5 per cent, 0.75 per cent and 1.0 per cent reduced the cooking time from 62.96 per cent to 74.69 per cent, over the control (unsoaked soy dhal) depending on the presoaking period. As the soaking period was increased from one to four hours irrespective of the concentration used, decrease in cooking time was observed. Maximum decrease in cooking time was found with soaking in 1 per cent concentration of lipase solution for four hours. There were non‐significant differences between the organoleptic scores of water soaked and enzyme soaked dhal. However, sensory scores of soy dhal were slightly improved by lipase enzyme soaking when compared to water soaked soy dhal.
Keywords
Citation
Khetarpaul, N., Garg, R. and Goyal, R. (2004), "Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution", Nutrition & Food Science, Vol. 34 No. 1, pp. 8-12. https://doi.org/10.1108/00346650410516153
Publisher
:Emerald Group Publishing Limited
Copyright © 2004, Emerald Group Publishing Limited