Abstract
In the present study, we examined the effects of heating and treatment with commercial enzymes on soybean texture. Soybeans were prepared by boiling for 60 min with (NB) or without (NA) enzyme treatment, or in a pressure cooker for 3 min with (PB) or without enzyme treatment (PA). Soybean weight, physical properties, and protein content were analyzed. Mastication was evaluated by electromyography and palatability was assessed using a sensory test. Our experiments revealed that weight and cohesiveness increased markedly in PA and PB soybeans compared to that in NA and NB soybeans. In addition, PA and PB soybeans had low penetration stress, short chewing time, and high palatability. Furthermore, NB and PB soybeans required fewer chewing cycles and shorter chewing time and were found to be softer and easier to chew during a sensory test. These results demonstrate that it takes less time for samples to become softer, easily aggregate, and become palatable, when they are treated with enzyme and heated in a pressure cooker.
