Effect of Soaking Time and Temperature on Textural Properties of Soybean

Abstract

Dry soybean seeds were soaked in water for 15 to 300 min at temperatures of 50C, 60C, 70C, 80C and then compressed 75% two times with an Instron in a texture profile analysis type of test. A multiple regression analysis showed a nonlinear function of time and temperature of hydration for all the three textural parameters and can be used for determining the blanching conditions for obtaining any desirable texture of the product.

Effect of number and washing solutions on functional properties of surimi-like material from duck meat

“…Gumminess is a product of hardness and cohesiveness. Springiness refers to the recovery of the food's height between the end of first compression cycle and the start of second cycle (Deshpande 2001;Hayes et al 2005).…”

From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis )

“…For instance, this process is performed to reduce cooking time, to facilitate starch gelatinization and protein denaturation, and to facilitate the extraction of some components (starch, protein, phenols, tannins, etc.) (Siddiq et al, 2011;Abu-Ghannam, 1998;Deshpande and Bal, 2001). Moreover, this process is used before germination (Singh and Eckhoff, 1996) and fermentation (Egounlety and Aworh, 2003).…”

Water uptake and its impact on the texture of lentils (Lens culinaris)

“…When water is uniformly distributed within the seed, the cotyledons become soft and uniform in texture. The water thus imbibed facilitates starch gelatinization and protein denaturation during cooking (Deshpande and Bal, 2001;Abu-Ghannam, 1998). Soaking also prevents the anisotropic heat transfer in dry seeds.…”