1. Efecto del almacenamiento y calentamiento en soja madura e inmadura y en el descascarado de soja
- Author
-
Y. El-Shattory and Saadia M. Aly
- Subjects
Dehulling ,Acid value ,Urease ,Soybean meal ,lcsh:TX341-641 ,heating ,mature soybean ,Peroxide ,Heating ,chemistry.chemical_compound ,Soja madura ,immature soybean ,storage ,Botany ,TX341-641 ,Food science ,Peroxide value ,Storage ,chemistry.chemical_classification ,Meal ,Moisture ,biology ,Chemistry ,Nutrition. Foods and food supply ,Organic Chemistry ,fungi ,Mature soybean ,Descascarado ,Fatty acid ,food and beverages ,Calentamiento ,Almacenamiento ,dehulling ,biology.protein ,Immature soybean ,lcsh:Nutrition. Foods and food supply ,Soja inmadura ,Food Science - Abstract
Mature and immature soybeans were stored for 6 months. Every month, soybeans were analysed for oil content, moisture percentage, acid value, peroxide value, fatty acid analysis, meal protein and urease activity in soybean meal. In addition, soybean samples were heated to different temperatures and times and the effect of heating on dehulling was studied. Finally control charts of acid and peroxide values were constructed and discussed.Soja madura e inmadura se almacenó durante seis meses. Mensualmente, la soja fue analizada por su contenido en aceite, porcentaje de humedad, índice de acidez, índice de peróxido, análisis de ácidos grasos y, proteína y actividad ureásica en la harina de soja. Además, las muestras de soja se calentaron a diferentes temperaturas y tiempos, estudiándose el efecto del calentamiento sobre el descascarado. Finalmente, se construyeron y discutieron gráficas controles de índices de acidez y peróxido.
- Published
- 1999
- Full Text
- View/download PDF