PRODUCTION AND QUALITY CHARACTERIZATION OF SOYMILK ENRICHED BREAD

Abstract

Soybean (Glycine max) is a valuable food crop which consists of various nutrients associated with health benefits. Large spectrums of phytochemicals having potential biological properties are associated with soybean. Soybean has 36% protein, 19 % oil, 35% carbohydrates and 5 % minerals. The USA, Brazil and Argentina are the world largest soybean producing countries. During current study soybean variety was evaluated for physicochemical composition to explore potential for utilization in bakery products. The soybean seed was subjected for soymilk production which was used as functional ingredients for the preparation of soy bread. The prepared products were analyzed for its physicchemical analysis. The sensorial responses of products were checked by authentic 9 point hedonic scale for the boost of soymilk on industrial scale. The bread was arranged by three different concentrations of soybean which were 10%, 20% and 30%. Other constituent that were used in soy bread making were flour, sugar, oil, eggs, salt, baking powder, baking soda and water. The four treatments T0, T1, T2 and T3 were prepared with different soymilk concentration. Treatments were placed to sensory assessment and prepared products were stored for 0, 2, 4 and 6 days at room temperature. The sensory appraisal was observed by the panel of judges to use interior and exterior uniqueness of special soy bread samples. The internals uniqueness was consisted of color, taste, texture, appearance and mouth feel overall acceptability. Treatment T1 and T2 was found to be best among the other treatments and got the maximum score 8.15±0.03 and 7.98±0.03 at T1 and T2, respectively.