Development of Pumpkin Pudding-like Food Using Soybeans [Glycine max (L.) Merr.]

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.