Soybeans have been gaining prominence due to their potential benefits to health, Nonetheless, the presence of lipoxygenase in the grains can lead to low acceptance. Several processes have been used to improve the acceptance of grain. Different processes result in products with various sensory characteristics. The aim of this research was to check the acceptability of roasted soybeans using different treatments. Soybeans previously macerated and removed from the shell were subjected to five treatments: T1 and T2 - with pre-drying + 10 and 15 minutes in the oven, respectively; T3, T4, and T5 - without pre-drying + 45, 50, and 60 minutes in the oven. The control was dried in an oven (55 °C) for 31 hours. The panelists' response in relation to consumption of soybean does not agree with its importance to health and with the easy changing of the consumption habits with no differences regarding age or sex. The treatment that promoted the greatest acceptability of roasted soybeans was the 50- minute group without pre-drying.
soybean; roasting; acceptance; consumption
