Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)
2018
Dobhal, Neetu | Raghuvanshi, R.S.
The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 32°C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85mesh sieve. Thestudyconcluded thatblack soybean hasgood physical and functional propertieswhich makesitpotentially ideal for local food uses and industrial food systems.
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