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EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY.

Author(s) : URBANSKI G. E., WEI L. S., NELSON A. I.

Type of article: Article

Summary

IMMATURE SOYBEANS WERE FROZEN IN THEIR PODS AT 267.5 K (-5.5 C) FOR 6 HR. FREEZE-DAMAGED SOYBEANS WERE FOUND TO HAVE SIMILAR OIL AND PROTEIN CONTENTS AND TRYPSIN INHIBITOR ACTIVITIES, BUT LOWER LIPOXYGENASE ACTIVITY AND GREENER OIL COLOR. THE OIL FROM FREEZE-DAMAGED SOYBEANS AVERAGED 0.26% FREE FATTY ACID AND INCREASED TO 1.63% DURING 14 MONTHS OF WHOLE BEAN STORAGE ; OIL FROM UNDAMAGED SOYBEANS AVERAGED ONLY 0.14% AND INCREASED TO 0.48% DURING STORAGE. SENSORY EVALUATION OF COOKED SOYBEANS SHOWED THAT FREEZE DAMAGE INCREASED OFF-FLAVORS AND RESULTED IN POORER COLOR.

Details

  • Original title: EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY.
  • Record ID : 1981-0081
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 208-212; 4 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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