The effect of soaking time on water time on water absorption and solid losses of whole and dehulled soybeans / Efecto del tiempo de remojo en la absorción de agua y pérdida de sólidos en soya entera y descascarada
Arch. latinoam. nutr
;
45(1): 46-9, mar. 1995. ilus, tab
Artigo
em Espanhol
| LILACS
| ID: lil-234671
ABSTRACT
Dehulled entire soybean cotyledons are required for the preparation of many interesting products. Removing hulls had a dramatic effect on the rate of water uptake during soaking. Maximum uptake was reached in only 3 hr compared to the 12 hr needed by whole beans. This saves time and reduces microbial groeth during soaking. The amount of water absorbed by beans, with and without hulls, was similar once corrected for solid losses and surface water. Removal of fibrous shells during dehulling increased both the protein and oil contents by 2 per cent. Dehulled beans steadily lost solids during soaking. Losses were 8.6 per cent compared to 0.7 per cent whole beans when maximum uptakes were first reached. Way of avoiding or reducing these losses are discussed
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Índice:
LILACS (Américas)
Assunto principal:
Glycine max
/
Óleo de Soja
/
Água
/
Absorção
/
Fabaceae
Idioma:
Espanhol
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
1995
Tipo de documento:
Artigo
País de afiliação:
México
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