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EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS
Author(s) -
PERRY AIKO K.,
PETERS CHRISTINE R.,
DUYNE FRANCES O.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01164.x
Subject(s) - palatability , thiamine , food science , flavor , boiling , chemistry , taste , biochemistry , organic chemistry
Dry mature soybeans were soaked and boiled in water or in 0.07, 0.2 or 0.5% NaHCO 3 solutions or were soaked in water, fried in oil and boiled in water. Kanrich and PG‐5 beans (vegetable types) required shorter boiling times than did Calland and Amsoy (field types). The boiling times decreased as the concentration of NaHCO 3 increased but preliminary frying resulted in the shortest boiling times. Soybeans soaked and boiled in water or in 0.07% NaHCO 3 solution contained more thiamine and had higher total palatability scores than did those prepared with 0.2 or 0.5% NaHCO 3 solutions. Beans soaked and boiled in the latter solutions were darker and had mealy textures and alkaline flavors. Fried and boiled soybeans retained the most thiamine and had the highest flavor scores. Vegetable varieties of soybeans contained more thiamine than did field beans.