a irradiação gama no tempo de cocção e na absorção de água em grãos de soja com e sem lipoxigenase the gamma irradiation on the cooking time and absorption of water in soybean grains with and without lipoxygenase
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2010
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Abstract
O processamento térmico adequado contribui para aumentar a digestibilidade e eliminar fatores antinutricionais presentes em grãos. Porém, esse processo pode ser prejudicial, causando a perda de nutrientes. A irradiação de grãos pode facilitar sua cocção, reduzindo o tempo de amolecimento. O objetivo do presente trabalho foi avaliar possíveis alterações causadas pela irradiação no tempo de cocção e embebição de grãos de soja convencionais e sem lipoxigenase. As duas cultivares analisadas ('BRS 232' - com lipoxigenase e 'BRS 257' - sem lipoxigenase) diferiram entre si na quantidade de água absorvida, no tempo de embebição e no tempo de cocção dos grãos. A irradiação dos grãos, nas doses de 4kGy e 8kGy, diminuiu a absorção de água e o tempo de cocção.
The appropriate heat processing helps to improve the digestibility and eliminate antinutritional factors present in grain. However, this process can be harmful, causing nutrient losses. The irradiation on grain can facilitate their cooking, and reduces the time for its softening. The objective of this study was to evaluate possible changes caused by irradiation in the time of hydration and cooking in conventional soybean and soybeans without lipoxygenase. The two cultivars ('BRS 232' - with lipoxygenase and 'BRS 257' - without lipoxygenase) differ in the amount of water absorbed, in time of hydration and time of cooking. Irradiation caused lower water absorption, but less time for cooking.
The appropriate heat processing helps to improve the digestibility and eliminate antinutritional factors present in grain. However, this process can be harmful, causing nutrient losses. The irradiation on grain can facilitate their cooking, and reduces the time for its softening. The objective of this study was to evaluate possible changes caused by irradiation in the time of hydration and cooking in conventional soybean and soybeans without lipoxygenase. The two cultivars ('BRS 232' - with lipoxygenase and 'BRS 257' - without lipoxygenase) differ in the amount of water absorbed, in time of hydration and time of cooking. Irradiation caused lower water absorption, but less time for cooking.
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| Authors | ;Luciana Marino e Biscaro;Solange Guidolin Canniatti Brazaca;Valter Arthur;Carlos Tadeu dos Santos Dias |
| Journal | Trials |
| Year | 2010 |
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