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Digitale Medien

EFFECT OF SOAKING TIME AND TEMPERATURE ON TEXTURAL PROPERTIES OF SOYBEAN (2001)

DESHPANDE, S.D. ; BAL, S.

Oxford, UK : Blackwell Publishing Ltd

Journal of texture studies 32 (2001), S. 0

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ISSN: 1745-4603

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Dry soybean seeds were soaked in water for 15 to 300 min at temperatures of 50C, 60C, 70C, 80C and then compressed 75% two times with an Instron in a texture profile analysis type of test. A multiple regression analysis showed a nonlinear function of time and temperature of hydration for all the three textural parameters and can be used for determining the blanching conditions for obtaining any desirable texture of the product.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4603.2001.tb01241.x

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