| Titles |
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English :
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Chemical characteristics of processed whole soybeans of different moisture content at optimal extruder tempreture.
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Arabic :
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تأثير درجة رطوبة الصويا المصنعة بالبثق الحرارى على صفاتها الكيميائية الحيوية
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| Abstract |
The optimized extruder temperature (ET)for soybean cooking from whole bean of 9-10% feeding materials moisture content (FMMC) was previously measured between (4)and 149 C. Although the distruction of antinutritionals is relatively more confirmed over 146 C, concurrently protein digestibility (PPD)has found to be negatively affected. Simple single screw extruder was controlled at the optimum extruder temerature 146 C. by means of die back pressure as well as feeding rate of 8,12, and 15% FMMC. The nutritional value, as exposed in peptic protein digestibility (PPD)and lysine reactivity(LR)for both defat and fullfat were best obtained at 12% FMMC. On the contrary, the least urease activity (UA)and trypsin inhibitory (TIs), as appropriate range of indication for other antifactors,have been shown in fullfat to be 8% and 15%FMMC and for defat at 12 and 15% FMMC,respectively. It seems that in low level of FMMC, oil is replacing water.Accordingly, urease deactivation is considered to be aslow reaction,wherein the high content of libids play astrong role.Approximately 15% elimination of both stachyose and raffinose was achieved at 8% FMMC making the highest distraction level of these galactoside sugars under the condition of this investigation.
In brief,extrusion is alot of non-controlled compositional interaction and changes.
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| Publication year |
1999
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
6 Arabic Conference on Food Science &Technology
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| Author(s) from ARC |
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| Agris Categories |
Human nutrition - General aspects
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AGROVOC
TERMS |
Soybean meal.
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| Proposed Agrovoc |
Chemicals - Effect on plants;
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| Publication Type |
Conference/Workshop
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