The effect of soaking time on water absorption and solid losses of whole and dehulled soybeans.
Arch Latinoam Nutr
; 45(1): 46-9, 1995 Mar.
Article
en En
| MEDLINE
| ID: mdl-8729252
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 growth 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 %. Dehulled beans steadily lost solids during soaking. Losses were 8.6 % compared to 0.7 % for whole beans when maximum uptakes were first reached. Ways of avoiding or reducing these losses are discussed.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Glycine max
/
Agua
/
Manipulación de Alimentos
Idioma:
En
Revista:
Arch Latinoam Nutr
Año:
1995
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Venezuela