Effect of salt solution pretreatment on the cooking quality and consumer acceptability of soy dhal

Abstract

Purpose

Soybean is one of the richest sources of protein. However, its longer cooking time is a major hurdle in its utilization. Keeping this in mind, aims to study the effect of presoaking soybean with salt solutions such as sodium carbonate and sodium bicarbonate on the cooking time and organoleptic characters of soy dhal.

Design/methodology/approach

Soy dhal was obtained by blanching whole soybeans in boiling water for 15 minutes. Soy dhal was soaked in 0.5, 0.75 and 1 per cent solutions of sodium carbonate and sodium bicarbonate for 3, 6 and 9 h. The cooking time of soaked soy dhal was determined by boiling it and testing for softness by pressing between fingers and thumb. The boiled samples were evaluated organoleptically. These were further cooked with spices, followed by sensory evaluation.

Findings

The cooking time of untreated soy dhal was 162 min; it reduced significantly by 58‐98 per cent when soaked in salt solutions. The percentage reduction in cooking time was found to be greater when soy dhal was soaked in sodium carbonate solution; however, this adversely affected the colour and flavour. In contrast, soy dhal soaked in sodium bicarbonate was found to be acceptable to the human palate.

Research limitations/implications

Further research is needed regarding effect of presoaking on the nutritional quality of soy dhal.

Practical implications

Soy dhal should be soaked in sodium bicarbonate for at least 6 h to reduce its cooking time considerably.

Originality/value

This study has significance for those people who want to consume soybeans but avoid them because of their prolonged cooking time.

Citation

Khetarpaul, N., Goyal, R. and Garg, R. (2005), "Effect of salt solution pretreatment on the cooking quality and consumer acceptability of soy dhal", British Food Journal, Vol. 107 No. 5, pp. 344-352. https://doi.org/10.1108/00070700510596910