This research involved studies on processing and development of canned vegetable soybean in brine and tomato sauce. Initial experiments were conducted on determination of maturity properties and chemical composition of vegetable soybean. It contained 12.04% alcohol insoluble solid, 69.39% moisture, 13.22% protein, 7.21% fat, 6.75% carbohydrate, 1.54% fiber and 1.89% ash. After that, appropriate condition for steam blanching of depodded vegetable soybean was determined. Blanching for 2 minutes was found sufficient to inactivate peroxidase enzyme. Then study was done on color retention of canned vegetable soybean in brine by soaking vegetable soybean for 60 minutes in 0.5% (w/w) of sodium carbonate, calcium hydroxide, magnesium hydroxide and calcium chloride. It was found that products soaked with calcium chloride had the highest total chlorophyll and overall acceptable sensory score. Comparison between the effect of soaking vegetable soybean and addition of 0.5% (w/w) calcium chloride brine prior to thermal processing indicated that firmness and overall acceptable sensory score were higher in the latter case. To study the effect of concentration of calcium chloride solution, 6 levels of concentration i.e. 0, 0.1, 0.2, 0.3, 0.4 and 0.5% (w/w) brine were used. The results showed that 0.5% calcium chloride gave a product with highest brine transparency and firmness of bean (p<0.05) while the 0.3% samples received the highest overall acceptable sensory score. For canned vegetable soybean in tomato sauce, the study began with the selection of the best formula of tomato sauce from altogether 5 recipes by sensory evaluation. The selected formula was further improved by varying sugar 2-10%, vinegar 5-10% and salt 2-3%(w/w). The best tomato sauce formula was then chosen by sensory tests. Next, experimental trials were conducted on determination of optimum concentration of stabilizer in tomato sauce using modified waxy maize starch at 0, 0.7, 1.0, 1.4 and 1.7% (w/w). The product with 1.7% modified waxy maize starch was found to have the highest viscosity while that of 1.0% received the highest overall acceptable sensory score. The best tomato sauce formula finally selected composed of tomato paste 13%, sugar 9.3%, vinegar 10%, salt 2%. Modified waxy maize starch 1.0%, spice mix 0.2% (of the total mixed solution) and water 65%. The temperature and time for thermal processing were 121℃ for 15 minutes and 121℃ for 60 minutes for canned vegetable soybean in brine and canned vegetable soybean in tomato sauce respectively. The Fo for both products was found to be about 8 minutes and 6 minutes respectively. Storage test results from samples kept at room temperature for 4-5 months showed that there was a decrease in green color but no change in firmness was evident throughout the storage test. Most sensory attributes decreased gradually but slightly during the storage period; however, the overall acceptable sensory score remained fairly constant. For canned vegetable soybean in tomato sauce, the viscosity of tomato sauce remained almost unchanged for the first 4 months but decreased slightly after 5 months. The visual appearance and overall acceptable sensory score were not significantly different for the entire storage period.
