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Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

Maetens, Emma, Hettiarachchy, Navam, Dewettinck, Koen, Horax, Ronny, Moens, Kim, Moseley, David O.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 505-510
baking, color, flour, glycemic index, markets, nutritive value, snacks, sodium bicarbonate, soybeans, trypsin inhibitors, water activity
There is a growing interest in non-genetically modified, healthy snacks. Soy snacks are available on the market but snacks from germinated soybean are limited. The objectives of this research were to germinate non-genetically modified soybeans, analyze their physicochemical and nutritional characteristics, and develop a prototype snack chip. Moisture, protein, and lipid contents of flours from soybeans germinated for 1, 3, or 5 d ranged from 2.4 to 5.3, 42.7–43.3, and 21.4–25.5 g/100 g respectively (P > 0.05), while lipoxygenase-1 and lipoxygenase-3 activity, and trypsin inhibitor reductions ranged from 2.8 to 17.2, 16.2–26.1, and 16.6–31.1% and estimated glycemic indices ranged from 12.1 to 19.5. These reductions and estimated glycemic indices showed significant differences among the germinated soybeans (P < 0.05). The flour made from 5 d germinated soybean resulted in the highest reduction in lipoxygenase-1 and lipoxygenase-3 activities, and trypsin inhibitor content. Five day germinated soybean chips were prepared with varying baking time, thickness, and amounts of baking soda. Based on fracturability, water activity, and color analysis, the optimal conditions were without baking soda, 1.25 mm thickness, and 10 min baking time. In conclusion, this prototype snack chip made from 5-day germinated soybean has the potential as a high nutritional, protein rich, low calorie healthy snack.