Study on Physical Properties of Soaked Soybean and Functional Properties of Germinated Soy flour
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ORIGINAL CONTRIBUTION
Study on Physical Properties of Soaked Soybean and Functional Properties of Germinated Soy flour Priyanka Sakare1
•
M. L. Jadhav2 • Hima John3
Received: 20 May 2020 / Accepted: 26 August 2020 Ó The Institution of Engineers (India) 2020
Abstract Physical properties of grains play an important role in the design of material-handling equipment, and functional properties of the flour are crucial from product development point of view. In the present study, physical properties of soaked soybean and functional properties of germinated soy flour was studied. Soybean seeds were soaked in distilled water (30 ± 1 °C) for 4 h. Change in physical properties and moisture content of soybean during soaking was monitored. Results showed that linear dimensions (length, width, thickness), surface area and moisture content of the soybean increased significantly (p \ 0.01), whereas a significant decrease (p \ 0.01) was observed in sphericity. After soaking, seeds were germinated for different durations (24 h, 48 h, 72 h) and effect of duration of germination on functional properties was studied. It was observed that germination had significantly (p \ 0.05) improved all the functional properties (bulk density, water and oil absorption capacity, emulsification capacity) except water solubility index. Regression analysis of the functional properties revealed that linear relationship exists between duration of germination and all the functional properties studied. The results of physical properties obtained in the study will be helpful for the design of equipment for bulk handling of soaked soybean
& Priyanka Sakare [email protected] 1
Processing and Product Development Division, ICAR-Indian Institute of Natural Resins and Gums, Namkum, Ranchi, Jharkhand 834010, India
2
ICAR-Central Institute of Agricultural Engineering, Bhopal, MP, India
3
ICAR-National Dairy Research Institute, Karnal, Haryana, India
prior to sprouting. The results of the functional properties will be helpful in utilization of germinated soy flour in product development and value-added processing. Keywords Germination Functional property Physical property Soybean
Introduction Soybean is a nutrient-rich crop, containing 36.5% of protein, 19.9% of lipids, 30% of carbohydrates and 9.3% of dietary fiber (USDA nutrient database). It is considered as an excellent healthy food. Consumption of soy products is reported to be beneficial to prevent kidney disease, heart disease, diabetes, obesity, blood cholesterol, cancer and osteoporosis [7]. In spite of the nutritional significance of soybean, it also contains a large number of biologically active anti-nutrients like protease inhibitors, oligosaccharides, phytates, saponins, lectins and glucosinolates [30, 40]. Thermal treatments such as boiling, steaming, autoclaving and roasting are used for inactivating these anti-nutrients. These treatments cause denaturation of soybean protein, affect certain flavors, colors, vitamins and nutrients [31] and are also energy intensive [29]. Sprou
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