Product Development of Black Soybean Pudding

Lee, Jing Pei (2021) Product Development of Black Soybean Pudding. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Soy pudding is commonly made of yellow soybean (Glycine max) which is major source of legumes that actually come in various varieties. Black soybean is variety that utilized in folk medicine for hundred years due to their nutritive and health promoting properties. As rising in health consciousness, people are increasing interest of incorporating chia seed in human diet as they rich in fiber, minerals and antioxidant. Hence, this project aimed to (i) develop black soybean pudding with addition of chia seed, (ii) determine the proximate, physicochemical, textural properties and antioxidant capacity of black soy chia pudding and (iii) evaluate sensory acceptability towards black soy chia pudding. Control sample (yellow soy), SC (soy chia), BS (black soy) and BC (black soy chia) pudding were evaluated for proximate analysis, physicochemical and textural properties. The antioxidant capacity of pudding was determined by total flavonoid content, total phenolic content and DPPH free radical activity. Sensory attributes were also evaluated by using 9-point hedonic scale and ranking test. The proximate test results in term of moisture content (6.67%), ash (0.22%), crude fiber (8.42%), crude fat (8.33%), crude protein (14.11%) and carbohydrate (62.24%) were determined for black soy chia pudding. There were significant differences (p < 0.05) in each pudding for moisture content, crude fat, crude fiber, carbohydrate and crude protein except ash. For antioxidant capacity, black soybean chia pudding was found significantly higher antioxidant level (p < 0.05) in terms of total phenolic content, total flavonoid content and DPPH scavenging capacity. The sensory evaluation results showed that black soy chia pudding gained the highest score for overall acceptability and the most preferred among all the pudding in ranking test. In short, the black soy chia pudding is potential to introduce into the market and further improvement can be exploited by food industry.