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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
25/10/1995 |
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Data da última atualização: |
27/09/2007 |
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Autoria: |
CABRAL, L. C. |
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Título: |
Cooking, quality, nutitive value, sensory characteristics and shelf life of whole and dehulled soybeans. |
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Ano de publicação: |
1987 |
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Fonte/Imprenta: |
[S.l.]: University of Arizona, 1987. |
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Páginas: |
153p. |
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Idioma: |
Inglês |
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Notas: |
Ph.D. Thesis. |
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Conteúdo: |
Widespread protein-calorie mainutrition in many countries has stimulated interest in direct use of whole soybeans. However, acceptability of this protein/calorie-rich food is limited by several factors such as prolonged cooking time, poor texture and lack of consumer familiarity. Direct use of soybeans might be more acceptable if beans were dehulled prior to use. The objective of this investigation was to study the cooking quality, nutritive value, sensory characteristics and shelf life of dehulled soybeans in comparison with whole soybeans. The soaking time of whole soybeans was four times greater than that of dehulled soybeans (12 to 3 hr, respectively) Solid losses during soaking were greater for dehulled beans than for whole beans (8.6% and 0.7%, respectively), but cooking times (5.9 to 6.1 hr) were not significantly different. Whether raw or cooked, bean types did not significantly differ for PER, NPR and apparent digestibility. After cooking , there were significant increases in all nutritional parameters studied. Dry dehulled beans were significantly preferred over whole beans, but cooking reversed this preference. Both soybean types were stored in lots of 500 g polyethylene bags up to 6 mo at two environmental conditions (25oC, 75% RH, env. I; and 38oC, 90% RH, env. II) and sampled monthly. Moisture content of whole and dehulled beans increased significantly during storage, however, rate of moisture increase was greater when both soybean types were stored under env. II. Cooking time of whole ... MenosWidespread protein-calorie mainutrition in many countries has stimulated interest in direct use of whole soybeans. However, acceptability of this protein/calorie-rich food is limited by several factors such as prolonged cooking time, poor texture and lack of consumer familiarity. Direct use of soybeans might be more acceptable if beans were dehulled prior to use. The objective of this investigation was to study the cooking quality, nutritive value, sensory characteristics and shelf life of dehulled soybeans in comparison with whole soybeans. The soaking time of whole soybeans was four times greater than that of dehulled soybeans (12 to 3 hr, respectively) Solid losses during soaking were greater for dehulled beans than for whole beans (8.6% and 0.7%, respectively), but cooking times (5.9 to 6.1 hr) were not significantly different. Whether raw or cooked, bean types did not significantly differ for PER, NPR and apparent digestibility. After cooking , there were significant increases in all nutritional parameters studied. Dry dehulled beans were significantly preferred over whole beans, but cooking reversed this preference. Both soybean types were stored in lots of 500 g polyethylene bags up to 6 mo at two environmental conditions (25oC, 75% RH, env. I; and 38oC, 90% RH, env. II) and sampled monthly. Moisture content of whole and dehulled beans increased significantly during storage, however, rate of moisture increase was greater when both soybean types were stored under env. ... Mostrar Tudo |
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Palavras-Chave: |
Antinutritional factor; Cooking time; EUA; Fator antinutricional; Protein; Seed; Soybean; Tempo de cozimento; USA; Water absorption. |
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Thesagro: |
Absorção de Água; Aroma; Composição Química; Nutrição Humana; Proteína; Semente; Soja; Valor Nutritivo. |
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Thesaurus Nal: |
chemical composition; flavor; human nutrition; nutritive value. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02562nam a2200397 a 4500
001 1459050
005 2007-09-27
008 1987 bl uuuu m 00u1 u #d
100 1 $aCABRAL, L. C.
245 $aCooking, quality, nutitive value, sensory characteristics and shelf life of whole and dehulled soybeans.
260 $a[S.l.]: University of Arizona$c1987
300 $a153p.
500 $aPh.D. Thesis.
520 $aWidespread protein-calorie mainutrition in many countries has stimulated interest in direct use of whole soybeans. However, acceptability of this protein/calorie-rich food is limited by several factors such as prolonged cooking time, poor texture and lack of consumer familiarity. Direct use of soybeans might be more acceptable if beans were dehulled prior to use. The objective of this investigation was to study the cooking quality, nutritive value, sensory characteristics and shelf life of dehulled soybeans in comparison with whole soybeans. The soaking time of whole soybeans was four times greater than that of dehulled soybeans (12 to 3 hr, respectively) Solid losses during soaking were greater for dehulled beans than for whole beans (8.6% and 0.7%, respectively), but cooking times (5.9 to 6.1 hr) were not significantly different. Whether raw or cooked, bean types did not significantly differ for PER, NPR and apparent digestibility. After cooking , there were significant increases in all nutritional parameters studied. Dry dehulled beans were significantly preferred over whole beans, but cooking reversed this preference. Both soybean types were stored in lots of 500 g polyethylene bags up to 6 mo at two environmental conditions (25oC, 75% RH, env. I; and 38oC, 90% RH, env. II) and sampled monthly. Moisture content of whole and dehulled beans increased significantly during storage, however, rate of moisture increase was greater when both soybean types were stored under env. II. Cooking time of whole ...
650 $achemical composition
650 $aflavor
650 $ahuman nutrition
650 $anutritive value
650 $aAbsorção de Água
650 $aAroma
650 $aComposição Química
650 $aNutrição Humana
650 $aProteína
650 $aSemente
650 $aSoja
650 $aValor Nutritivo
653 $aAntinutritional factor
653 $aCooking time
653 $aEUA
653 $aFator antinutricional
653 $aProtein
653 $aSeed
653 $aSoybean
653 $aTempo de cozimento
653 $aUSA
653 $aWater absorption
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Registro original: |
Embrapa Soja (CNPSO) |
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| Registros recuperados : 712 | |
| 1. |  | CABRAL, L. Menbrane technology and the food industry. In: IBERO-AMERICAN CONFERENCE ON MEMBRANE SCIENCE AND TECHNOLOGY, 7., 2010, Sintra. Book of abstracts. Caparica: Universidade Nova de Lisboa, 2010. p. 2.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 712 | |
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