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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
08/10/1993 |
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Data da última atualização: |
08/10/1993 |
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Autoria: |
WEI, L. S. |
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Afiliação: |
University of Illinois, Urbana, Illinois 61801, USA. |
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Título: |
Effect of enzyme inactivation on the extracted soybean meal and oil. |
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Ano de publicação: |
1983 |
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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). |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Avaliacao; Enzyme; Evaluation; Extracao de oleo; Oil extraction; Processing; Soybean. |
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Thesagro: |
Aroma; Enzima; Nutrição Humana; Processamento; Sabor; Soja; Tecnologia de Alimento. |
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Thesaurus Nal: |
flavor; food technology; human nutrition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01751naa a2200325 a 4500
001 1455392
005 1993-10-08
008 1983 bl uuuu u00u1 u #d
100 1 $aWEI, L. S.
245 $aEffect of enzyme inactivation on the extracted soybean meal and oil.
260 $c1983
520 $aBecause 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.
650 $aflavor
650 $afood technology
650 $ahuman nutrition
650 $aAroma
650 $aEnzima
650 $aNutrição Humana
650 $aProcessamento
650 $aSabor
650 $aSoja
650 $aTecnologia de Alimento
653 $aAvaliacao
653 $aEnzyme
653 $aEvaluation
653 $aExtracao de oleo
653 $aOil extraction
653 $aProcessing
653 $aSoybean
773 $tIn: 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).
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Registro original: |
Embrapa Soja (CNPSO) |
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| 7. |  | OLIVEIRA, S. A.; CASALI, V. W. D.; STRINGHETA, P. S.; CAMPOS, J. P. de; CARDOSO, A. A. Correlacoes entre caracteristicas do pimentao Capsicum annuum L. para fins industriais. In: CONGRESSO BRASILEIRO DE OLERICULTURA, 19., 1979, Florianopolis, SC. Resumos... Florianopolis: EMPASC, 1979. v.1. p.75-76.| Biblioteca(s): Embrapa Hortaliças. |
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| 8. | | LEDO, F. J. da S.; CAMPOS, J. P. de; FONTES, P. C. R.; GOMES, J. A.; REIS, F. P. Comportamento de seis cultivares de tomate de crescimento determinado, sob três sistemas de condução da planta, na produção de frutos para consumo in natura. Revista Ceres, Brasília, DF, v. 42, n. 240, p. 218-224, 1995.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
| Biblioteca(s): Embrapa Acre. |
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| Registros recuperados : 8 | |
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