Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity
2010
Žilić, S.M., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Šobajić, S.S., Faculty of Pharmacy, Belgrade (Serbia). Institute of Bromatology | Mladenović-Drinić, S.D., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Kresović, B.J., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Vasić, M.G., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia)
The kernels of soybean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150 deg C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating.
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