Philippine E-Journals

DEVELOPMENT AND STANDARDIZATION OF SOYA SQUARES

Fredisminda M. Dolojan | Isabel F. Salvador | Reynante D. Olog

 

Abstract:

Soybean (Glycine max), also called the soya bean in Europe, is a legume species native to East Asia, which includes the Philippines. It is known as an exceptional source of essential nutrients needed by the body. It can be eaten either raw or processed. Fermented soya foods include soy sauce, fermented bean paste, natto, tempeh, among others. Traditional non-fermented food uses of soybeans include soy milk, from which tofu and tofu skin are made which are highly perishable in nature. In this study, non-fermented food with a longer shelf life was developed and introduced in order to unlock the market niche and to help local soy bean producers come up with better market for their produced.

Prior to product development, verification of recipes was done to check different formulations of butterscotch, cookies, and other baked products. The screenings of recipes were conducted to establish healthy ingredients and procedures. Finalization and evaluation of recipes were made based on the initial small research on recipes and ingredients. From the finalized recipe, proper cooking procedures were established and subjected to sensory evaluation and commercial sterility test. Moreover, consumer acceptability survey was conducted to the product and gained a like very much response.

Soya butterscotch became Soya Squares as brand name. Based on the results of the laboratory nutritional analysis, for every 100 grams, the following contents were found in the product: 6.088 g moisture content, 63.40 g carbohydrates, 466.0 calories food energy content, 180.6 calories from fat content, 7.95 g crude protein content, 20.07 g crude fat content, and 2.494 g ash content.