THE EFFECT OF MODIFIED (PREHEATED) SOYBEAN CONCENTRATE POWDER ON HIGH PROTEIN BISCUIT Robi Andoyo (1*), Yuki Taira (1), Souvia Rahimah (1), Syamsul Huda(1), Eka Purna Yudha (2)
1) Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran
2) Department of Agribusiness, Faculty of Agriculture, Universitas Padjadjaran
(*)corresponding author addressed to : r.andoyo[at]unpad.ac.id
Abstract
Protein is a key structural component in many foods. Soybeans, a plant-based protein source, is used to make composite flour for bakery products. Soy flour is generally high in nutrients, particularly protein, with an essential amino acid profile that is immense in plant products and closely resembles animal protein. In increasing the functional value and characteristics of processed soybean products, one of method is physical modification, namely preheated, applied. Preheated is a physical modification that requires heating the product at a specific temperature and time, with the aim of reaching the protein denaturation point for improving the functional characteristic of protein. Greater public interest in healthy diets, leading to contributes the development of protein-enriched foods, such as biscuits. Biscuits can serve as an adequate protein carrier because of their widespread acceptance. The aim of this study was to determine the effect of modified preheated soybean flour in the formulation of high protein biscuits (11-15%). Texture, microstructure, and sensory quality of control and treatment biscuits (non-preheated and preheated) were studied. In this study, soy protein was preheated for 30 minutes at a temperature of 75℃-. Results showed, preheated treatment affected a decrease in texture quality compared to control biscuits, instead, it induced an increase in porosity of biscuits compared to non-preheated biscuits. The preheated treatment that reaches the denaturation point simulate improving the functional characteristic of protein as well as does not give an excessive textural effect in the formulation of high-protein food. The best-preheated treatment was found in an 11% soy biscuit with a great texture. According to the comparison sensory test (triangle test), the panelists preferred a pair of control and 11% soy biscuit. ImageJ analysis of microstructural test results revealed that the most porous biscuits were found in 11% preheated soy biscuit.
Keywords: High protein biscuit, Preheated, Soy Concentrate Powder
Topic: Food processing, safety and diversification
