Technological procedure of soybean extruding with a "Miltenz" 501-SP steam extruder
2000
Sakac, M. | Filipovic, S. | Ristic, M. | (Tehnoloski fakultet, Novi Sad (Yugoslavia). Zavod za tehnologiju stocne hrane)
Extruding is one of thermal procedures used for treating soybean grain in order to improve the nutritive, hygienic and physico-chemical characteristics of raw soybean, that is, to inactivate the thermolabile antinutrients, to increase the nutritive value and to improve the sensoric properties of soybean grain and insure the microbiological wholesomeness of the product obtained. Soybean grain extruding was performed with a "Miltenz" 501-SP steam extruder. The optimization of the procedure applied at soybean grain treating with a "Miltenz" 501-SP steam extruder included the monitoring of certain quality parameters of the extrudates that are significant for evaluating of the antinutrients reduction successfulness - the level of urease activity, trypsin inhibitor content and NSI (nitrogen solubility index). A series of technological parameters (temperature, filling ratio, steam content in conditioner and others) in the optimization process was varied and their correlation with the mentioned quality parameters was monitored with the aim to achieve the optimum quality of the final product - full-fat extruded soybean grits.
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