Development of Pumpkin Pudding-like Food Using Soybeans [Glycine max (L.) Merr.]
Takeshi Nagai *
Graduate School of Agricultural Sciences, Yamagata University, Yamagata 9978555, Japan, The United Graduate School of Agricultural Sciences, Iwate University, Iwate 0208550, Japan and Graduate School, Prince of Songkla University, Songkhla 90112, Thailand
Norihisa Kai
Oita University, Oita 8701192, Japan
Yasuhiro Tanoue
National Fisheries University, Yamaguchi 7596595, Japan
Nobutaka Suzuki
Nagoya Research Institute, Aichi 4701131, Japan
*Author to whom correspondence should be addressed.
Abstract
Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies.
Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluation and determination of proximate composition.
Place and Duration of Study: Yamagata University, Yamagata, Japan, from November 2017 to October 2018.
Methodology: Optimal condition was investigated to prepare pudading-like food as follows: 1. adding water rate to raw soybeans, 2. bittern content, 3. Heating time and temperature of soymilk, 4. addition of sugars to improve the taste, 5. addition of pumpkin as a secondary ingredient to improve nutritive value. The physicochemical properties of pudding-like food were compared to those of commercially available puddings.
Results: Best processing condition was as follows: 1. Soymilk was prepared by addition of four volumes of water to raw soybeans, 2. After 0.25 % (w/v) bittern and 5 % (w/v) yellow soft sugar to soymilk, it heated about 5 min at 80 ℃, 3. It could enhance the quality of food with the addition of 10 % (w/v) mashed pumpkin as a secondary ingredient. It showed great sensory potential and has high proteins, low fats and carbohydrates, and low calorie. Moreover, it was ß-carotene-rich pudding-like food.
Conclusion: It could develop a smooth, readily meltable in the mouth, and delicious pudding-like food with satisfactory appearance and high nutritive value using soybeans instead of eggs and milk.
Keywords: Development, non-use of eggs, pudding-like food, pumpkin, soybean