PROSPECTS FOR THE USE OF SECONDARY SOY RAW MATE-RIALS IN FOOD PRODUCTION

YAJTNE

Abstract

More than 12,000 soybean products and combination products are currently produced worldwide. Among them we can mention textured soy products made from defatted soybean meal, concentrates or isolates. One of the promising areas of food industry development in Russia is the production of beverages based on soy “milk”, intended for both mass consumption and specialized nutrition. Soy drinks are becoming popular among people suffering from lactose intolerance. The processed product in the production of soy “milk”, is okara. Soya okara is a by-product of the food industry that consists of insoluble soybean residue from the production of soy-based food products such as soy milk and tofu. Although it is rich in protein, potassium, calcium, isoflavones, polysaccharides, vitamin B, fat-soluble nutrients and antioxidants, a huge amount of it is predominantly utilized on a daily basis. The aim of this work was to investigate the biochemical composition of soybean okra, for the possibility of using it in various food technologies. The paper presents the technology of soybean okra production. The biochemical composition of soybean pellets of the investigated from soon-to-ripen soybean varieties “Zaryanitsa” and “SIBNIIC” has been studied; by the content of total carbohydrates, soybean pellets of SIBNIIC variety exceeds soybean pellets of “Zaryanitsa” variety by 1.2 %, but slightly inferior by the content of fiber and ash (0.3 % and 0.8 %). The ash content in soybean pellets of SIBNIIC variety is 0.8 % higher than in soybean pellets of “Zaryanitsa” variety. In soybean pellets determined safety indicators in accordance with the requirements of the Technical Regulations of the Customs Union 015/2011 “On the safety of grain” for oilseed crops (sunflower, soybean, cotton, flax) the permissible level of lead content is not more than 1.0 mg / kg, arsenic 0.3 mg / kg, cadmium 0.1 mg / kg, mercury 0.05 mg / kg, which is not only the main component in feed mixtures, but can be used as a functional ingredient in various food technologies.