Characteristics of soybeans as affected by soaking conditions |
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| Affiliation: | 1. Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA;2. Department of Food Engineering, Kasetsart University, Bangkok, Thailand;1. Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Av. Francisco Hoffmann dos Santos, s.n., CEP 81531-980, Curitiba, PR, Brazil;2. Graduate Program in Food Technology (PPGTA), Federal University of Technology – Paraná, Via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil;3. Technology Center, Department of Chemical Engineering, State University of Maringá, Av. Colombo, 5790 – Bloco D90, Zona 787020-900, Maringá, PR, Brazil;1. Department of Plant and Soil Sciences, Mississippi State University, Mississippi State, MS 39762, USA;2. Crop Genetics ResearchUnit, USDA-ARS, Stoneville, MS 38776, USA;1. Sill Dairy International, Raden, 29860 Plouvien, France;2. STLO, INRA, AGROCAMPUS OUEST, 35042 Rennes, France;1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China;2. School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China |
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| Abstract: | The water absorption of soybeans in soaking is directly related to the changes in textural characteristics and grinding properties of soybeans for processing. In this study, we determined the characteristics of water absorption, solid loss, and moisture content, textural characteristics and grinding properties of soybeans at four different soaking temperatures, 10°C, 20°C, 30°C, and 40°C, and various soaking times up to 8 h. We found that the solid loss increased significantly when the soaking temperature increased from 30°C to 40°C. The measured moisture data of soaked soybeans fitted well with the data predicted using Peleg's equation. Rupture force and maximum tangent and secant modulus measured by the compression test decreased as the moisture increased, up to 122%. The grinding property of soaked soybeans was related only to the final moisture content and not to the soaking conditions. High soaking temperature could significantly reduce the required soaking time. Based on these results, we recommend that soybeans be soaked to minimal final moisture content of 120% before grinding. |
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