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Studies on the dehulling and screw pressing of soybean to obtain optimally processed soyflour.

Sastry, M. C. S. and Srinivasan, K. S. and Rajagopalan, R. (1969) Studies on the dehulling and screw pressing of soybean to obtain optimally processed soyflour. Journal of Food Science and Technology, 6 (3). 189-191, 13 ref..

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Journal of Food Science and Technology, VoL 6, September 1969, pp. 189-191.pdf - Published Version
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Abstract

500 g samples of soya beans were sprayed with 2, 4, 5 or 10% water, allowed to equilibrate for 15 min, dried for 5, 10, 15, 20 or 25 min at 50-60 degree C and dehulled in a coffee grinder. Addition of 2% water gave optimum dehusking; larger quantities caused excessive uptake of water by the cotyledons. Drying for 15-20 min gave optimum yield of whole, unhusked seeds; longer drying periods caused discoloration and damage. In a 2nd expt., effect of cooking and pressing on nutritional value of soya flour was investigated; direct injection of steam for 2 min followed by cooking for 20 min at 4.2 kg/cm-2 steam pressure inactivated the trypsin inhibitor and removed the beany flavour. Composition of the soya flour included: moisture, 7.6%; protein, 49.0%; fat, 18.5%; ash, 3.2%; available lysine, 4.9%; total lysine, 5.6%; methionine, 1.4%; and cystine, 1.2%.

Item Type: Article
Uncontrolled Keywords: SOAKING-; Effect of /soaking/ on dehulling of soybeans; DRYING-; Effect of /drying/ on dehulling of soybeans; HUSKING-; Effect of /soaking; drying/ on dehulling of soybeans; SOYBEANS-; FLAVOUR-; /Flavour/ of soybeans; NUTRITION-; /nutritional value/ of soybeans; WATER-; /Moisture/ content of soya flour; PROTEINS-(VEGETABLE); /proteins/ content of soya flour; FATS-(VEGETABLE); /fat/ content of soya flour; MINERALS-; /ash/ content of soya flour; LYSINE-; /lysine/ content of soya flour; METHIONINE-; /methionine/ content of soya flour; CYSTINE-; /cystine/ content of soya flour
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 06:10
Last Modified: 21 Mar 2014 06:10
URI: http://ir.cftri.com/id/eprint/7351

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