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EFFECT OF MATURITY ON THE AMINO ACID COMPOSITION AND FREEZING QUALITY OF SOYBEAN.

Author(s) : ISLAM M. N., LEA R. A.

Type of article: Article

Summary

AMINO ACID COMPOSITION AND FREEZING QUALITY OF A GREEN-SEEDED VEGETABLE-TYPE SOYBEAN, WERE EVALUATED AT 86, 90, 95, 100, AND 105 DAYS AFTER PLANTING. THREONINE, METHIONINE, LYSINE, AND ARGININE HAD AN INCREASING TREND WITH MATURITY. IN GENERAL, WITH THE EXCEPTION OF VALINE AND TRYPTOPHAN, THE AMINO ACID VALUES OF WERE VERY CLOSE TO THE FAO/WHO REFERENCE PATTERN. IN REGARD TO THE SENSORY ATTRIBUTES OF FROZEN , PANEL MEMBERS FAVORED SOYBEANS OF INTERMEDIATE MATURITIES EXCEPT FOR COLOR AND APPEARANCE, FOR WHICH THE EARLIER MATURITIES (86, 90 DAYS) WERE PREFERRED.

Details

  • Original title: EFFECT OF MATURITY ON THE AMINO ACID COMPOSITION AND FREEZING QUALITY OF SOYBEAN.
  • Record ID : 1982-0131
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 658-659; 663; 2 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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