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Development of novel process for production of high-protein soybean semolina and its functionality
Sreechithra, T. V. and Suresh Sakhare, D. (2025) Development of novel process for production of high-protein soybean semolina and its functionality. Food Research International, 203. pp. 1-11.
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Abstract
This study aims to develop a semolina roller milling process for differently processed soybeans and investigate the physicochemical, functional, and pasting properties of the resulting milled products. Soybeans underwent pre-milling treatments: roasting (RT), germination (GT), and hydrothermal processing (HT) before being roller- milled to produce fine semolina (FS), coarse semolina (CS), husk (H), and flour (F) fractions. The results indi cated that FS yield was highest for GT (47.21%) and lowest for HT (42.52%), while CS yield was highest for control (31.83%) and lowest for GT (26.79%). Nutrients were unevenly distributed among the milled products, with ash, protein, and total dietary fiber concentrated in the CS across all treatments. Both water and oil holding capacities were highest for HT and lowest for GT. Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were highest for control and lowest for HT and RT soybean. These findings demonstrate that soybeans can produce uniformly sized semolina under standardized roller milling parameters. This emerging process will provide a new possibility for utilizing protein-rich soybeans. Utilizing soybean semolina as an ingredient could enhance the use of protein-rich soybeans in daily diets and open new opportunities for the soy- processing industry.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Soyabean, Processing, Semolina milling, Protein source, Physical properties, Rheological properties, Particle size distribution, Microstructural analysis |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 06 Mar 2025 05:41 |
| Last Modified: | 06 Mar 2025 05:41 |
| URI: | http://ir.cftri.res.in/id/eprint/19205 |
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