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- Title
A irradiação gama no tempo de cocção e na absorção de água em grãos de soja com e sem lipoxigenase.
- Authors
e Biscaro, Luciana Marino; Canniatti Brazaca, Solange Guidolin; Arthur, Valter; dos Santos Dias, Carlos Tadeu
- Abstract
The appropriate heat processing helps to improve the digestibility and eliminate antinutritional factors present in grain. However, this process can be harmful, causing nutrient losses. The irradiation on grain can facilitate their cooking, and reduces the time for its softening. The objective of this study was to evaluate possible changes caused by irradiation in the time of hydration and cooking in conventional soybean and soybeans without lipoxygenase. The two cultivars ('BRS 232' - with lipoxygenase and 'BRS 257' - without lipoxygenase) differ in the amount of water absorbed, in time of hydration and time of cooking. Irradiation caused lower water absorption, but less time for cooking.
- Subjects
SOYBEAN; LIPOXYGENASES; IRRADIATION; ABSORPTION; HYDRATION; COOKING
- Publication
Ciência Rural, 2010, Vol 40, Issue 9, p2005
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782010005000140