Data/hora: 12/06/2024 17:26:49

Biblioteca(s): | Embrapa Soja.
Data corrente: | 08/10/1993
Data da última atualização: | 08/10/1993
Autoria: | WEI, L. S.
Afiliação: | University of Illinois, Urbana, Illinois 61801, USA.
Título: | Effect of enzyme inactivation on the extracted soybean meal and oil.
Ano de publicação: | 1983
Fonte/Imprenta: | In: CHINA/USA SOYBEAN SYMPOSIUM AND WORKING GROUP MEETING, 1., 1982, Uubana. Soybean research in China and the United States: proceedings. Urbana : University of Illinois. College of Agriculture, 1983. p.120-124. (INTSOY. Series, 25).
Idioma: | Inglês
Conteúdo: | Because enzyme activity can be detrimental to both oil and meal, the objective of this work was to study the effect of moist heat enzyme inactivation prior to cracking on stability of the crude oil and flavor acceptance of the meal obtained after solvent extraction. Soybeans were steam-heated at various moisture contents and times to determine optimal conditions for inactivation of the enzyme system. Oxidative stability of the oil from heat-treated beans was increased as determined by the Swift stability test (Mehlenbacher, 1960) and a sensory evaluation. Sensory blandness ratings of the heat-treated meal were superior to those from raw beans. Thus, steam-heat treatment of soybeans prior to extraction was beneficial to quality of both oil and flake.
Palavras-Chave: | Avaliacao; Enzyme; Evaluation; Extracao de oleo; Oil extraction; Processing; Soybean.
Thesagro: | Aroma; Enzima; Nutrição Humana; Processamento; Sabor; Soja; Tecnologia de Alimento.
Thesaurus Nal: | flavor; food technology; human nutrition.
Categoria do assunto: | --
Registro original: | Embrapa Soja (CNPSO)
Exemplares: | CNPSO - (11579-1) - ADD - PL - -- - 3776 -  - 3776 - DIS