| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1886598 | Radiation Physics and Chemistry | 2010 | 5 Pages |
Abstract
Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Mrinal Pednekar, Amit K. Das, V Rajalakshmi, Arun Sharma,