SENSORY EVALUATION, PHYSICOCHEMICAL AND MICROBIOLOGICAL ANALYSIS IN PRE-COOKED AND DEHYDRATED SOYBEAN GRAINS WITH SIMILAR CHARACTERISTICS TO COMMON BEAN

Abstract

The objective of this work was process soybeans as nutritional option and to act as susbstitute of the common bean. The nutritional habits of our popula~ion resist accept the soybean products. Considering that the soybean is a voegetable with similarity to conrnon beans largely consumed by the most part o:f the brasilian population, this product may be used as substitute of the co~n beans. Appropriate technological processing was used for to obtain dehydrated pre-cooked natural brown coloured soybeans. A composition of thi:s processed soybeans with pov.tiered precooked beans, salt and spyces result.ed in a prepared fast coocking ready to use food . For its prepatation adding adequate proportion of water, the coocking time is only 20 minutes result ing a food with very qood acceptance, high nutritional value and compat.ible costs.