[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Radiation processing and functional properties of soybean (Glycine max).

Mrinal, Pednekar and Amit, K. Das and Rajalakshmi, V. and Arun, Sharma (2010) Radiation processing and functional properties of soybean (Glycine max). Radiation Physics and Chemistry, 79 (4). pp. 490-494.

[img] PDF
Radiation Physics and Chemistry 79 (2010) 490–494.pdf - Published Version
Restricted to Registered users only

Download (289kB)


Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean.

Item Type: Article
Uncontrolled Keywords: Radiation processing; Soybean; Tofu; Soya protein; Functional properties
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 06 Preservation and Storage > 07 Radiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 07:03
Last Modified: 30 Dec 2016 08:36
URI: http://ir.cftri.com/id/eprint/10398

Actions (login required)

View Item View Item