کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515782 1322325 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Increased stored soybean dietary fibre concentration is positively correlated to testa darkening measured chromaticity
ترجمه فارسی عنوان
افزایش غلظت فیبر رژیم غذایی سویا با افزایش رنگدانه های اندازه گیری شده، رابطه مثبت دارد
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Understand the behaviour of soybean grains during storage.
• Storage related soybean testa darkening measured and reported via the C*ab method.
• Storage related increase in soybean insoluble and soluble dietary fibre is measured.
• Proposed relationship between soybean testa darkening and increased dietary fibre.
• The mechanism for soybean fibre increase is discussed and elucidated.

To assess efficacy of seed testa chromaticity indicator of dietary fibre changes in soybean (Glycine max L.), soybean samples were stored for zero (0 M), three months (3 M), six months (6 M) or nine months (9 M) at three moisture contents (MC) (9, 11 and 13%) and three temperatures (10, 20 and 30 °C). Stored soybean samples were analysed for seed testa colour and dietary fibre content. Extended storage (9 M) at high MC (13%) and temperature (30 °C) resulted in reduced chromaticity (C*ab) and L* (darkening) of the testa colour value by 6.7% and 4.7% respectively. Furthermore, storage time and elevated MC (13%) had the biggest effect on dietary fibre levels with insoluble and soluble dietary fibre increasing significantly up to 9 M of storage, by 4.90% and 15.09% respectively with a total dietary fibre increase of 4.62%. This effect was enhanced with increased storage time. Use of testa colour as an indicator of the effect of storage time and conditions on soybean dietary fibre levels contributed to understanding the related impact on the nutritional quality of soybean. This study elucidated the role of post-harvest storage time and conditions on soybean dietary fibre levels as related to chromaticity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 60, Issue 1, July 2014, Pages 25–30
نویسندگان
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