14F-36 |
The comparison of two approaches in making soybean puffed snack food |
H. ZHANG1, M. Zhang2, J. Guo2, and D. Zhao2. (1) Cereal and Food Sciences, North Dakota State University, 113 Harris Hall, Fargo, ND 58105, (2) Department of Food Science, Beijing Agricultural College, Beijing, 102206, China In the previous study, soybean puffed snack foods were developed based on the properties of starch gelatinization and retrogradation. The crystalline amylose in retrogradation starch entraps the aqueous fluid in a network partially associated with starch molecular. When short time high temperature heating either by microwave or deep-frying is employed, the water evaporates suddenly from the network, resulting in a puffing texture. Two approaches have been chosen to produce the puffed products. This study aims to compare these two methods. The first method started from precipitating soybean protein and making dough with the precipitating protein, tapioca starch and rice flour, then went through the following steps: steam cooking 20min to gelatinize starch, cooling down to 4oC for retrogradation and slicing the resultant intermediate products for microwave cooking or deep-frying to make puffed finished product. The second approach was simpler; instead of getting protein precipitated, soybean flour was directly mixed with tapioca starch and rice flour to make dough, followed by the same processing steps. The first method produced a product with good puffing texture by microwave cooking (90 oC ) and better puffing texture by deep-frying (160 to 190 oC ), so its intermediate product can be frozen and sold for microwave puffing. The product made by second method was puffing only on deep-frying but not on microwave cooking. Substitution of the whole soybean flour with defatted flour improved puffing effect due to the lower lipid content. The puffed soybean snack made by the first method has a higher protein and alpha-starch level than that made from the second method. Besides, the former possessed a better texture and mouthfeel, but less flavor than the former. The results indicate that both methods can make puffed soybean snack food, and the first approach offered more advantages than the second one.
Session 14F, Product Development: General
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