Effect of Incorporation of Defatted Soybean in Some Common Food Products

Abstract

Soybean contain about 20 per cent oil, when compared to 40 to 50 per cent in other oil seeds. Due to this soybean processors basically realize more income from the sale of defatted meal than from crude oil. Extraction and refining of soybean oil has become a well established industry and soybean now contributes a significant proportion of edible oil supply in India. Defatted soybean, therefore, is an important product of the soybean processing industry. Owing to its unique functional properties, defatted soy flour has been used to an advantage in producing baked products. Very few reports are available on the effect of incorporation of defatted soyflour in Indian recipes and these favour incorporation of this ingredient. Therefore, a study to investigate the usefulness of defatted soy flour as a common house hold ingredient was conducted. The objective was to find out the effect of incorporation of defatted soybean on the physical and sensory properties of the selected food products.