Soybean Meat Research Articles

Quality Characteristics and Antioxidant Activity of Soybean Meat using Heat-treated Soybean powder

Quality Characteristics and Antioxidant Activity of Soybean Meat using Heat-treated Soybean powder

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels.

Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80-140°C), velocity (1.8-4.5m/s) and microwave power (200-500W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P ≤ 0.05). Among the applied models, Page's model has the best performance to estimate the microwave-fluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25 × 10(-10) to 42.14 × 10(-10)m(2)/s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70kJ/mol. Minimum cracking percentage of soybean kernels (12.96%) was obtained at 80°C, 1.8m/s and 200W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76MJ/kg water and the lowest specific energy consumption were obtained at 80°C, 4.5m/s and 500W.

Characteristics of Soybean Meat Products Prepared Using Different Soybean Cultivars

This study assesses the quality characteristics of soybean meats (soybean cutlet, soybean bulgogi, soybean steak, and soybean nugget) prepared from different soybean cultivars (Agakong, Seoritae, and Taegwangkong). The proportions of the chief ingredients used to prepare for soybean meat products were from 28.2 to 34.9% of soybean, 33.8 to 34.9% of gluten and 23.3 to 28.2% of water, respectively. Aspartic acid (2.06 mg/g on a dry basis) and histidine content (1.84 mg/g on a dry basis) of soybean cutlet prepared from Seoritae were higher than those prepared from other two cultivars. Soybean meats prepared from Agakong were the most effective in hardness perspective. Significant differences were found in color characteristics of different meat products prepared from three cultivars. The Content of K and Na in all meat samples ranged from 558 to 1,719 mg/kg and 2,780 to 5,444 mg/kg, respectively. The total phenolic compound contents were 300.44 and 259.68 ㎍/g-fresh weight in soybean cutlet and soybean steak prepared from Agakong. Soybean bulgogi had the highest DPPH· scavenging among other meat products. Higher scores for overall taste were found for soybean cutlet and soybean bulgogi prepared from Taegwangkong compared with other products from different cultivars.

Optimization of Soy-Butter from Sprouted Soybean and its Quality Parameters

The time and temperature of roasting of sprouted soybean was optimized using response surface method. The effect of roasting on sprouted whole kernel of soybean indicated that roasting time and temperature individually, as well as in combination, had a significant effect on hardness of roasted kernels. Sprouted soybean kernels were roasted at optimized temperature (127C) and time (37 min) and subsequently made into soy-butter (SB) and compared with reference soy-butter (RSB) on the basis of nutrient content, particle size, color, sensory quality and rheology. SB contained 38 g/100 g protein and 34 g/100 g fat. There was significant difference (P < 0.05) between RSB and SB in L* values. Sprouting improved flavor scores and SB showed higher organoleptic acceptability compared with RSB on a 9-point hedonic scale. Rheology showed that SB behaved like viscoelastic shear thinning material; like Bingham plastic at lower shear rates and Herschel-Bulkley (HB) fluid at higher shear rates. Practical Applications Soybean is an important crop due to its high protein content but soy products are not very popular due to problems of trypsin inhibitor, off-flavors, etc. Sprouting is a process known to improve the nutritional and functional quality while reducing the content of trypsin inhibitors and off-flavors of the bean and consequently of the product. SB, a comparatively new product of soybean, offers all positive attributes of soybeans, sprouting and sensory qualities of vegetable butters. A new process for manufacture of SB has been proposed in this paper. The nutrient quality, particle size and rheology have been studied. The process is simple and does not require any expensive or specialized equipment for commercial manufacture. Quality attributes of the product have been modeled so that effect of any change in process on the quality of product can be predicted or the manufacture process can be modified to achieve certain quality attribute.

Effects of fluidized bed drying on the quality of soybean kernels

The effects of air temperature and velocity on the drying qualities (cracking, bulk density, shrinkage and rehydration) of soybean kernels in fluidized bed dryer were investigated. Drying was carried out at 80, 100, 120 and 140°C and air velocity of 1.8, 3.1 and 4.5m/s. Soybean kernels were dehydrated from the initial moisture content of 25% (w.b) to a final moisture content of 10%. The drying evaluation showed that high drying temperature and air velocity resulted in high cracking and low rehydration ratios (P<0.05). However, air velocity had no significant effect on bulk density and shrinkage of soybeans. By increasing the temperature and air velocity over their full ranges, drying time decreased from 380 to 50min. Cracking, bulk density, degree of shrinkage and rehydration ratio varied from 31.80% to 58.22%, 1101.31 to 1186.39kg/m3, 0.730 to 0.787, and 0.583 to 0.873, respectively. Regression equations were established which can be used for the estimation of the quality parameters as a function of the drying variables.

Effect of roasting parameters on soy‐butter product quality

SummaryEffect of roasting temperature and time on the hardness, moisture content and colour of whole‐kernel of soybean was studied using response surface method (RSM). Colour of reference soy‐butter (RSB) was used to indicate the time and temperature suitable for roasting soybean kernels to prepare soy‐butter (SB). Temperature (160 °C) and time (90 min) for roasting were identified, soybean kernels were roasted, subsequently made into SB and compared with RSB on the basis of nutrient content, particle size, colour and rheology. SB contained 45 g% protein and 34 g% fat on dry matter basis. There was a significant difference (P &lt; 0.05) between RSB and SB on the basis of L* values, D3,2 and D4,3. Rheology showed that SB samples behaved like a viscoelastic material. The mean apparent viscosity was significantly different (P &lt; 0.0001) between SB (7.18 Pa.s) and RSB (4.72 Pa.s) which may be due to the significant difference in the particle size distribution (PSD). The Herschel‐Bulkley model could successfully explain the rheological behaviour of SB.

Biotransformasi Limbah Ikan Menjadi Bahan Pakan untuk Ruminansia

Biotransformation of fish waste as feed matter for ruminantABSTRACT. Fish waste (head, viscera and tails) which ensilage with saccharomyces sp and lactobacillus sp, had a high quality and protein content of about 53,18 ± 0,83% and a good aroma. An experiment have been conducted by experimental method with in sacco trial and in vivo trial. The treatment tested were 4 kind of protein source : (1) fish waste silages mixed with tapioca ; (2) fish waste silages mixed with rice bran ; (3) soy bean kernels and (4) fish meal. The in sacco trial was carried out on 3 fistulated cows, to study the rate of protein degradability in the rumen. The in vivo trial was carried out by Completely Randomized Design on 16 heads of fat tail rams. The variable measured were: rumen fermentation product (VFA and N-NH3); energy and protein digestibility; daily body weight gain of the rams. The experiment showed, that the source of protein use have no significantly effect upon VFA both on the VFA total and individual VFA (acetate, propionate and butyrate). The highest propionate reach by soya bean kernels (P 0.01). Based on the all variables measured, it was indicated the silage of fish waste can be used to substituted of soya bean kernels or fish meal in the ration of sheep.

Effect of Soybean Addition on the Chemical Composition and Sensory Properties of Apula: A Traditional Maize Based Porridge

Objective: To determine the chemical composition and sensory properties of apalu (maize porridge) supplemented with soybean flour. Materials and Methods: Soybeans were hydrated in water (30&plusmn;2&deg;C, 12h), dehulled manually and hot water blanched (1000C, 10min). The soybean kernels were then oven dried (60&deg;C, 3h), toasted (110&deg;C, 3min), milled and sieved through a 60mesh sieve. The maize grains were soaked in water (30&plusmn;2&deg;C, 12h); oven dried (60&deg;C, 3h), toasted (110&deg;C, 3min), milled and sieved through a 60mesh sieve. The toasted soybean flour (TSBF) was used to substitute 20, 30, 40, 50, 60 and 70% toasted maize flour (apula) and the blends were analyzed for their chemical composition and sensory properties. Results: The results showed that the soy-apula containing 70% apula and 30% TSBF was the most acceptable porridge. The soy-apula contained higher amounts of protein, fat, ash, crude fiber and calorie but lower carbohydrate contents than the 100% apula. Similarly, the soy-apula had higher levels of K, Na, Ca, Mg, Zn, Fe and P than the 100% apula. Conclusion: The blend of 70% apula and 30% toasted soybean flour produced acceptable soy-apula porridge. The porridge had improved protein, calorie, K, Na, Ca, Mg, Zn, Fe and P contents over the 100% apula.Keywords: Apula, soybean, maize, toasting, sensory properties, chemical composition.

Controlled Humidity Air Drying of Soybean Kernels with High-moisture Content Using Circulation Dryer

Controlled Humidity Air Drying of Soybean Kernels with High-moisture Content Using Circulation Dryer

Material and Interaction Properties of Selected Grains and Oilseeds for Modeling Discrete Particles

Experimental investigations of grain flow can be expensive and time consuming, but computer simulations can reduce the large effort required to evaluate the flow of grain in handling operations. Published data on material and interaction properties of selected grains and oilseeds relevant to discrete element method (DEM) modeling were reviewed. Material properties include grain kernel shape, size, and distribution; Poisson's ratio; shear modulus; and density. Interaction properties consist of coefficients of restitution, static friction, and rolling friction. Soybeans were selected as the test material for DEM simulations to validate the model fundamentals using material and interaction properties. Single- and multi-sphere soybean particle shapes, comprised of one to four overlapping spheres, were compared based on DEM simulations of bulk properties (bulk density and bulk angle of repose) and computation time. A single-sphere particle model best simulated soybean kernels in the bulk property tests. The best particle model had a particle coefficient of restitution of 0.6, particle coefficient of static friction of 0.45 for soybean-soybean contact (0.30 for soybean-steel interaction), particle coefficient of rolling friction of 0.05, normal particle size distribution with standard deviation factor of 0.4, and particle shear modulus of 1.04 MPa.

Heat processing of soybean kernel and its effect on lysine availability and protein solubility

Abstract Soybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150°C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100°C in dry extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems — in which the increased moisture content has a special effect — resulted in significantly smaller changes of the available lysine content.

EFFECTS OF GRAIN-RECEIVING SYSTEM ON COMMINGLING IN A COUNTRY ELEVATOR

The shift to quality-based marketing has challenged the grain-handling industry to meet desired purity levels as part of identity-preservation programs. Very few resources are available for the development of management strategies. This study measured commingling during grain transfer as influenced by the receiving configuration of an elevator. The facility, located at Manhattan, Kansas, has three receiving pits and one bucket elevator with a handling capacity of 190 t/h (metric ton per hour). The experiments involved moving soybeans through one of the receiving pits, followed by corn through the same flow path, without special cleaning between the two operations. Corn samples, collected at specific time intervals, were used to calculate commingling, the percentage by mass of soybean kernels mixed in corn. Commingling was greater than 1% only during the first 135 s (first 2 t, 2 metric ton, received), except for the gravity-type pit configuration where commingling remained in excess of 1% for the duration of the test (840 s or 7.3 t of grain). Measured mean cumulative commingling at the end of operation was 1.25%, 0.30%, and 0.23% for the combined effect of gravity-type pit and elevator leg, combined effect of elevator leg and pit with a drag conveyor, and effect of elevator leg, respectively. ARENA simulation was used to predict commingling using different levels of initial impurities of incoming grain. The model predicted that a 10-t load through a pit with drag conveyor would result in a cumulative commingling of 0.28%, of which 0.27% would be from the effect of the elevator leg.

Comparative study of heating processes for full-fat soybeans

Heating is very important to inactivate anti-nutritional factors and enhance quality of soybean products. Four heating techniques i.e. extrusion, fluidized bed, spouted bed and infrared radiation have been investigated along with their performances, regarding moisture reduction, urease inactivation, protein solubility and lysine. The rate of moisture diffusion for soybean kernel in the spouted bed and infrared dryer was described by a semi-empirical drying equation for which the drying constant was determined using non-linear regression. The experimental results have shown that the water mobility is more rapidly accelerated by infrared radiation. Every technique has a potential to reduce the urease activity to the standard range, with the quantity of remaining lysine being insignificantly different ( p<0.05) under the testing conditions. The extent of urease inactivation in each technique depends on the moisture content, time and temperature, the latter being the most important factor. High moisture content induces rapid urease inactivation for the soybeans treated by the convection and radiation-type equipments. Conversely, inhibited inactivation is encountered with the extruded soybeans due to the strong cohesive forces amongst ground soybeans at a higher moisture content of 24% d.b., inducing poor mixing behaviour in the barrel. The results from the lab- and commercial-scale equipment are shown to have higher soluble protein content in 0.2% KOH for the infrared-treated soybeans, comparing to the other techniques. Extrusion consumed the largest quantity of energy followed by the fluidized bed with no recycled air and the micronizer becomes the most effective energy utilization.

シリカベースレジンを用いた穀粒および加工食品からのＤＮＡ抽出法の検討

A rapid and simple DNA extraction method is needed to detect genetically modified recombinant DNA in soybean kernels and processed foods. However, since various kernels and processed foods differ greatly in form, a uniform DNA extraction method has proved elusive. The silica-base resin DNA extraction method does not use any organic solvent, and the operation is simple and the cost per extraction is low, although the frequency of its use is very low and few domestic reports exist. We therefore studied suitable conditions for a silica-base resin method. We also developed the method to get more pure DNA from soybean kernels. The silica-base resin method was found to be adequate for extracting DNA from various processed foods for PCR amplification with endogenous gene primers. In the case of DNA extraction from soybean kernels, pure DNA could be efficiently extracted after pre-heating the soybean suspension in TNE buffer. The extracted DNA showed higher ratios of absorption at 260 nm/280 nm and 260 nm/230 nm than those for samples obtained with previous methods. Moreover, our observations suggested that the extraction time could be reduced to within 30 min for processed foods such as tofu.

Influence of soaking on the dimensions and colour of soybean for bulgur production

Soaking of soybean was studied to produce the soy-bulgur as a new type food product by measuring the changes in the properties of soybean kernel. Soybeans were soaked in deionized water at different temperatures (30, 50, 70 °C) for 120 min. Dimensions (three-dimensional changes; x, y, z), weight, volume, density, moisture content and colour ( L, a, b and YI-values) for soybean were determined during the soaking operation. All responses were affected by time and temperature ( P<0.05) significantly during the soaking operation. Percent change in the length ( x) increased to 63.3–75.6 ( P<0.05) significantly at different temperatures. Widths ( y and z) of the soybean also increased significantly ( P<0.05). The y-value increased sharply at 100, 40 and 20 min for 30, 50 and 70 °C soaking, respectively. After the sharp rising, the change in the y-value decreased steadily. Percent change in the volume (129.6–146.3) was higher than the percent change in the weight (113.7–120.9%) at the end of the soaking operation due to high amount of swelling of the soybean kernel. A negative percent change in the density was obtained with respect to time at each temperature. The critical moisture content for ideal bulgur production for soybean (40%, w.b.) was reached at each temperature. L (lightness) and b (yellowness) values of soybean colour increased during the soaking in contrast to a (redness) and YI (yellowness index) values ( P<0.05).

A variance propagation algorithm for stochastic heat and mass transfer problems in food processes

AbstractA variance propagation algorithm for stochastic coupled heat and mass transfer problems subjected to first order autoregressive random process boundary conditions was developed. The algorithm is based on the finite element formulation of Luikov's coupled heat and mass transfer equations and involves the numerical solution of coupled Lyapunov and Sylvester matrix differential equations. It offers a cheap alternative to the Monte Carlo method for the computation of the mean value and variance of the temperature and moisture content field. The algorithm is generally applicable and can easily be inserted in any existing finite element code. Also, it can be extended to other types of random processes. The algorithm was applied to analyse the drying of a soybean kernel. Simulation results show that random fluctuations of the process conditions may cause considerable variability of the temperature and the moisture content within the drying soybean kernel. This is an important feature to take into account for the design of a drying process, and for thermal food processes in general. Copyright © 2001 John Wiley &amp; Sons, Ltd.

STOCHASTIC FINITE-ELEMENT ANALYSIS OF COUPLED HEAT AND MASS TRANSFER PROBLEMS WITH RANDOM FIELD PARAMETERS

A first-order perturbation algorithm for the computation of mean values and variances of transient temperature and moisture fields during coupled heat and mass transfer problems with random field parameters has been developed and implemented. The algorithm is based on the Galerkin finite-element discretization of Luikov's heat and mass transfer equations for capillary porous bodies and is computationally less demanding than the Monte Carlo method. The algorithm has been programmed in MATLAB and applied to a published test case of a drying process for soybean kernels. The simulations indicate that the stochastic fluctuations of the thermophysical properties and the process conditions may cause a considerable level of uncertainty in the predicted temperatures and moisture contents inside the product.

Effect of oxygen enrichment aeration on penicillin G acylase production in high cell density culture of recombinant

A strain of E. coli 9633 harboring pGL-5 is employed to develop the process producing penicillin G acylase (PGA). Medium studies show that 0.8% glucose is a proper initial carbon source concentration in the start medium. Whereas, study of nitrogen sources in the production medium exhibits that 2% soybean meat hydrolysate and 0.5% casein hydrolysate give the best result in terms of cell concentration. High cell density culture is carried out through the application of oxygen enrichment aeration (OEA). With the treatment of OEA, the cell concentration and specific PGA activity raise to 2.1 and 1.4 times, respectively, as compared to those without OEA. In a 75 l fermentor, the cell concentration can reach 323 (g wet cell weight/l) with a specific PGA activity of 47 (IU/g w.w.) after 24 h under OEA treatment. This means that the PGA activity of the broth can reach 15 (IU/ml).

Evaluation of Soybean Seedcoat Cracking During Drying:PART II. Using MRI

ABSTRACT MRI techniques were developed and employed for non-destructive and noninvasive study of seedcoat cracking in low moisture soybean kernels during heated air drying. Proton density image and transient moisture distribution profile of a single soybean kernel can be obtained using MRI. These MRI techniques proved to be particularly useful for the continuous observation of initiation and propagation of seedcoat cracking during the entire period of drying process without interruption. The proton density images of soybean kernels showed that seedcoat cracking was initiated perpendicular to the long axis of the kernel near the hilum. The transient moisture distribution profiles in soybean kernels during drying indicate that moisture gradient developed during drying was higher in the seedcoat than in the cotyledon. Drying temperature and initial average moisture content were positively correlated with the soyhean seedcoat crackig. The location of the

II. APPLICATION TO GRAIN KERNELS

ABSTRACT An incremental finite element formulation was devdoped to simulate the viscoelastic behavior of soybean and corn Kernets during drying. Failure was predicted in a soybean kernel dried at 75°C and a corn kernel dried at 85°C, using von Mises failure criteria and experimentally determined strenglh propenies. Calculated tangential stresses