Effect of drying method on the chemical properties of local soy flour

Suryana, AL and Rosiana, NM and Olivia, Z (2022) Effect of drying method on the chemical properties of local soy flour. IOP Conference Series: Earth and Environmental Science, 980 (1). 012030. ISSN 1755-1315

[img] Text
13. Turnitin IOP 2022.pdf

Download (1MB)
[img] Text (Hasil Peer Review)
Effect of drying method on the chemical properties of local soy flour.pdf

Download (84kB)
Official URL: https://iopscience.iop.org/article/10.1088/1755-13...

Abstract

Soybean is a good source of protein because the nutrition value of soybean protein is equivalent to animal protein. Soy foods have been generally proven to prevent chronic disease, such as antiobesity, antihypertensive, immunity regulation, cholesterol-lowering, lipid-lowering, anticarcinogenic and antioxidant. Moreover, soy food also decreases the prevalence of stunting in toddlers. Soybean in the form of flour can make it easier to process into food, but soy has a bad smell that they don't like. This aroma can be reduced by heating treatment such as the drying method. So this study aimed to determine the effect of the drying method on the chemical content of soybean flour. Four methods to dry the soybean are sun drying, oven drying at 50°C, oven drying at 70°C hours, and oven drying at 100°C. After drying, the soybeans are roasted for 2 minutes with medium heat. The result shows the drying method affects the moisture, protein, fat, ash, and carbohydrate of soybean flour. Oven drying at 50°C for 3 hours is recommended to use as the best method to produce soy flour due to its nutritional value and has better aroma, sweet taste, light color, and good nutritional value.

Item Type: Article
Subjects: 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > 354 - Ilmu Gizi
Divisions: Jurusan Kesehatan > Prodi D4 Gizi Klinik > Publikasi
Depositing User: Arinda Lironika Suryana
Date Deposited: 29 Mar 2023 00:38
Last Modified: 15 Jun 2023 06:47
URI: https://sipora.polije.ac.id/id/eprint/21379

Actions (login required)

View Item View Item