ORIGINAL PROJECT 2 (WANI & HANA)-converted

TITLE: EFFECT OF COOKING METHODS ON
PHYSICOCHEMICAL OF REAL SOYBEAN SQUEEZE

NAME • NORSYAZWANI FARHANAH BT SABTU
MATRIC NO. • HANIS FARHANA BT ALIAS
SUPERVISOR’S NAME
• 33DTM18F2004
• 33DTM18F2008

PUAN SITI NOR SHIDAH BT KOSTOR

INTRODUCTION:

❖ Glycine max (L.) Merr.) (Anim Agro Technology, September 27,2015)
❖ Member of Fabaceae family.
❖ The innovation have been made to replace the main ingredient to soybean

for who allergic to peanuts.
❖ Soybean contribute to the prevent of chronic disease. (Victor Bernardo

Figallo, Master of Science, 2003)

OBJECTIVE :

• To identify different types of emulsifier against Real Soybean Squeeze.
• To identify the viscosity of Real Soybean Squeeze in different cooking methods.
• To identify the protein content of Real Soybean Squeeze in different cooking methods.

LITERATURE REVIEW

RESEARCH REFERENCE

Soybean provides a high-quality vegetable Diego Jarquín, 2019
protein that is mainly used in animal feed
and human food, and it is the most widely Martin Enserink, 2008
produced vegetable protein on the planet. George Du Toit, 2015
Alice Urquhart Fewell, 1919
The way severe malnutrition is treated is
changing due to a new type of ready-to- S.K. Singh, 2006

eat food.

To provide consumers who are allergic to
peanut.

The percentage composition of soybean
(32.9%) are higher than percentage of

peanuts (24.0%).

The Brookfield Viscometer HBDVIII with
spiral adapter was used to obtain viscosity
data for the shear rate range of 0.067s–1

to 148.9 s–1.

RESEARCH
FRAMEWORK

MATERIAL AND METHOD

Material

Sample Chemical
Real Soybean Squeeze
❖ Sulfuric acid (H2SO4)
❖ Potassium sulfate (K2SO4)
❖ Sodium hydroxide (NAOH)
❖ Boric acid (H3BO3)
❖ Hydrochloric acid (HCL)
❖ Distilled water

METHOD OF PROCESSING
REAL SOYBEAN SQUEEZE
WITH DIFFERENT METHODS

BOILING ROASTING

❖ The process of boiling soybeans is in a ratio of 1:3 ❖ The purpose of roasting beans is to maintain good
with water oxidative stability (Rainer Perren and Dr. Felix E.
Escher, 1997)

❖ Water boils and the temperature reaches 100 C ❖ Use a temperature of 130 C for 70 minutes time
(212 F) duration (N.K.Dhamsaniya and N.C.Patel,2013) .

❖ Boil soybeans for 4 hours until the soybeans are fully
cooked

METHOD [ VISCOSITY ANALYSIS ] Step 1:firstly, check the
horizontality of
• Use for identifying the viscosity of viscometer
soybean squeeze.
Step 2: Soybeans sample
• Different rpm values: 20, 50, and 100 will put into 500ml
using appropriate spindles according to
viscosity analysis of peanut butter beaker and spindles used
(Hyung Mi Lim, 2012). and placed in a beaker.

Figure 1: Brookfield • Spindles use for measuring Step 3: Setup of the
RVDV 1M (ASTM viscosity of soybean squeeze measuring condition
D4402) before measuring the
viscosity of the sample
Step 4: Select the
viscosity at a fixed shear

rate or rpm.

TYPES OF EMULSIFIER IN Pour half of the Remove the Identify each
SEPARATION METHOD sample from the sample from sample based
centrifuge. recorded position
Used for density-based test tube Do not open the
fluid separation The test tube tube lid until number.
need an even centrifuge
Figure 3: The Labnet High- complete stop.
Performance Centrifuge number Close the lid
C0336 & C0336R Each test tube and dial to 5
placed directly
minutes.
opposite.

METHOD [ TOTAL PROTEIN
CONTENT ANALYSIS ]

B. DISTILLATION Add in 15ml NaOH 32% C. TITRATION
into the tube.
Transfer all the content of Titrate the content of conical flask with
the digestion tube into 0.02N HCl until the color of the solution
the distillation tube by
adding 5ml of distilled turn to pinkish.
water.

Measure 10ml of boric Distill the sample for 15
acid in 100ml conical minutes. Adjust the end-tip of
flask together with a few the condensor just above the
solution and distill it for another
drops of protein
indicator. 2 minutes.

Wash the end tip
with distilled water.

EXPECTED RESULT:

ANALYSIS BOILING ROASTING REFERENCE
METHOD PRODUCT

VISCOSITY R1 R2 R3 R1 R2 R3 R1 R2 R3
PROTEIN CONTENT
EMULSIFIER