VARIETAL EFFECTS ON THE QUALITY OF FRIED SOY SNACKS

The seeds of ten varieties ['PK-262', 'Shilajeet', 'T-49', 'PK-472', ' Bragg', 'PK-327' 'PK-564', 'Kalitur', 'PK-471' and 'PK-416' of soybean s were dehulled, blanched and deep-fat-fried to obtain crispy snacks. Physical and chemical characteristics varied widely among different va rieties of soybeans. Maximum losses of total solids and proteins in bl anched water were shown by 'PK-564' and minimum by 'PK-471' and 'Shila jeet'. The losses were further aggravated by increasing the blanching time. The results of sensory evaluation showed that fried snacks made from 'PK-472' were liked most.