کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7598195 1492137 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils
ترجمه فارسی عنوان
اثر فرآیندهای جوانه زنی و برشته شدن بر برخی خواص فیزیکی و شیمیایی و مواد معدنی دانه و روغن سویا
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20% (Nazlıcan and Türksoy). Peroxide values (PV) of sprouted soybean oils were found between 1.52 meq/kg (Adasoy) and 3.85 meq/kg (A3935), while peroxide values of roasted seed oils were determined between 2.52 meq/kg (Adasoy) and 4.03 meq/kg (Nova). Palmitic, oleic and linoleic acids were found as major fatty acids of soybean genotypes. Oleic acid contents of samples were found between 19.07% (roasted Adasoy) and 35.31% (roasted A3935), linoleic contents of oils ranged between 42.17% (roasted Nazlican) and 54.76% (sprouted A3127). Macro and micro element contents of sprouted, oven roasted and raw (untreated) soybean seeds were determined by Inductively Coupled Plasma Atomic Emission Spectrometry. The potassium contents of soybean seeds ranged between 16,375 mg/kg (raw Adasoy) and 20,357 mg/kg (sprouted A3127, while phosphorus contents of seeds varied from 5427 mg/kg (oven roasted Türksoy) to 7759 mg/kg (sprouted Nova). The micro element contents of samples were found to be different depending on the processing procedures and soybean genotypes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 154, 1 July 2014, Pages 337-342
نویسندگان
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