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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/11/1998 |
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Data da última atualização: |
12/11/1998 |
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Autoria: |
CABRAL, L. C.; SERNA-SALDIVAR, S. O.; TINSLEY, A. M. |
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Título: |
The effect of soaking time on water absorption and solid losses of whole and dehulled 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. 46-49, 1995. |
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Idioma: |
Inglês |
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Conteúdo: |
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 absrbed 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 content 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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Palavras-Chave: |
Cereais. |
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Thesagro: |
Absorção de Água; Descascamento; Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01319naa a2200193 a 4500
001 1410428
005 1998-11-12
008 1995 bl uuuu u00u1 u #d
100 1 $aCABRAL, L. C.
245 $aThe effect of soaking time on water absorption and solid losses of whole and dehulled soybeans.
260 $c1995
520 $aDehulled 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 absrbed 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 content 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.
650 $aAbsorção de Água
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. 46-49, 1995.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 88. |  | PEREIRA, C. C.; BORGES, C. P.; CABRAL, L. M. C. Recuperacao de componentes do aroma do suco de abacaxi por pervaporacao. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 17., 2000, Fortaleza, CE. Livro de resumos... Fortaleza: SBCTA, 2000. v.2 , p. 6.25, 2000.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 715 | |
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