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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
03/11/1998 |
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Data da última atualização: |
03/11/1998 |
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Autoria: |
CABRAL, L. C.; SERNA-SALDIVAR, S. O.; TINSLEY, A. M. |
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Título: |
Effects of dehulling and storage conditions on cooking requirements and chemical composition of soybeans. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Archivos Latinoamericanos de Nutricion, Caracas, v. 45, n. 1, p. 36-39,1995. |
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Idioma: |
Inglês |
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Conteúdo: |
Changes in cooking requirements and chemical composition of whole and dehulled soybeans, stored in 2 different environments, were studied. Rate of water absorption and solid losses during cooking were higher for the dehulled soybeans at both storage conditions. However, cooking requirements to achieve the same degree of texture in the cotyledons were similar for whole and dehulled seeds. Cooking time increased with prolonged storage; the effect was more noticeable in samples stored under environment 2. Samples kept for 6 months required almost twice as much cooking than control samples. Dehulled soybeans had a lower fiber content, relatively higher amounts of protein and fat, but similar amino acid compositons than whole soybeans. cooking cause losses of carbohydrates and ash and, therefore, significantly increased levels of protein and fat reflected by losses of solids during soaking and cooking. among the amino acids, only cysteine suffered substantial decrease as a result of cooking. Cooking and storage inactivated 99% and from 20-35% of the trypsin inhibitors, respectively; the latter effect was more acentuated in samples stored under environment 2. |
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Palavras-Chave: |
Cereais. |
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Thesagro: |
Armazenamento; Composição Química; Descascamento; Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01788naa a2200205 a 4500
001 1410419
005 1998-11-03
008 1995 bl uuuu u00u1 u #d
100 1 $aCABRAL, L. C.
245 $aEffects of dehulling and storage conditions on cooking requirements and chemical composition of soybeans.
260 $c1995
520 $aChanges in cooking requirements and chemical composition of whole and dehulled soybeans, stored in 2 different environments, were studied. Rate of water absorption and solid losses during cooking were higher for the dehulled soybeans at both storage conditions. However, cooking requirements to achieve the same degree of texture in the cotyledons were similar for whole and dehulled seeds. Cooking time increased with prolonged storage; the effect was more noticeable in samples stored under environment 2. Samples kept for 6 months required almost twice as much cooking than control samples. Dehulled soybeans had a lower fiber content, relatively higher amounts of protein and fat, but similar amino acid compositons than whole soybeans. cooking cause losses of carbohydrates and ash and, therefore, significantly increased levels of protein and fat reflected by losses of solids during soaking and cooking. among the amino acids, only cysteine suffered substantial decrease as a result of cooking. Cooking and storage inactivated 99% and from 20-35% of the trypsin inhibitors, respectively; the latter effect was more acentuated in samples stored under environment 2.
650 $aArmazenamento
650 $aComposição Química
650 $aDescascamento
650 $aSoja
653 $aCereais
700 1 $aSERNA-SALDIVAR, S. O.
700 1 $aTINSLEY, A. M.
773 $tArchivos Latinoamericanos de Nutricion, Caracas$gv. 45, n. 1, p. 36-39,1995.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 4 | |
| 4. |  | CABRAL, L. C.; SERNA-SALDIVAR, S. O.; TINKSLEY, A. M.; WEBER, C. W. Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans. Archivos Latinoamericanos de Nutricion, Caracas, v. 45, n. 1, p. 41-46, 1995.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 4 | |
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