Secondary extraction of soybeans using hexane-acetic acid: Effect on beany flavour removal and physico-chemical properties.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/5319/
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Title |
Secondary extraction of soybeans using hexane-acetic acid: Effect on beany flavour removal and physico-chemical properties.
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Creator |
Srinivas, H.
Bhagya, Swamylingappa. Nagin, Chand. |
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Subject |
15 Flavour/Fragrance/Perfumes
05 Soya bean |
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Description |
Sensory and physicochemical characteristics of soy meal obtained after secondary extraction of soy
flakes using hexane containing 3 or 5% acetic acid were compared with those of hexane-extracted meal.
Sensory evaluation study using the threshold dilution technique showed a 55-63 % reduction of beany
flavor in treated meals. Hexane containing 5% acetic acid treatment showed total inactivation of
lipoxygenase (L-1 and L-2 + L-3), but no effect on trypsin inhibitor activity. Compared to hexaneextracted
meal, the nitrogen solubility index of hexane containing 3 and 5% acetic acid extracted meal
showed reductions of 19 and 39%, respectively. In vitrodigestibility increased in treated sample (81.7 %)
as compared to that of hexane-extracted meal (76.7% ). Gel filtration, polyacrylamide gel electrophoresis,
and fluorescence emission spectrum indicated the dissociation of proteins into lower molecular
weight protein fractions in treated meals; the higher the concentration of acetic acid in hexane,
the greater was the extent of dissociation.
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Date |
1992
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Type |
Article
PeerReviewed |
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Format |
pdf
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Language |
en
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Identifier |
http://ir.cftri.com/5319/1/J.%20Agric.%20Food%20Chem.%201992%2C%2040%2C%20276-279.pdf
Srinivas, H. and Bhagya, Swamylingappa. and Nagin, Chand. (1992) Secondary extraction of soybeans using hexane-acetic acid: Effect on beany flavour removal and physico-chemical properties. Journal of Agricultural and Food Chemistry, 40 (2). pp. 276-279. |
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