Four different heating treatments with two different methods of
cooking were applied to soybeans. The treatments were boiling 20 min,
autoclaving 5 min, 10 min, or 20 min, after soaking the beans for 10 hr
at 25°C.
Vitamin B-6 and free folacin in cooking water were significantly
(P<0.05) affected by the heat treatments. Treatments also significantly
influenced vitamin B-6, free folacin, trypsin inhibitor activity, water
absorption, moisture content; and blue, green, and amber values, in the
cooked soybeans. Treatments decreased the definition of the soybean
cell structures. Boiling method caused relatively more losses of
vitamin B-6 into cooking water, inactivated trypsin inhibitor at the
same level, and caused a lighter color of cooked soybean than autoclaving
methods.
Analysis of covariance showed relationships (P<0.05) between
water absorption after cooking with total folacin in cooked soybeans,
and water absorption after cooking with blue color value. Other
relationships (P<0.05) were observed in cooked soybeans between texture
and total folacin, moisture content and trypsin inhibitor activity
and free folacin. / Graduation date: 1982
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/25998 |
| Date | 22 May 1981 |
| Creators | Soetrisno, Uken Sukaeni Sanusi |
| Contributors | Holmes, Zoe Ann |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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