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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.