Izvorni znanstveni članak
EVALUATION OF THE INACTIVATION OF HEAT SENSITIVE ANTINUTRITIVE FACTORS IN FULLFAT SOYBEAN
É. Varga-Visi
; University of Kaposvár, Faculty of Animal Science, Institute of Chemistry, Guba S. u. 40., H-7400 Kaposvár
Cs. Albert
; Sapientia – Hungarian University of Transylvania,Csíkszereda Campus, Szabadság tér 1., Csíkszereda, Romania
K. Lóki
; University of Kaposvár, Faculty of Animal Science, Institute of Chemistry, Guba S. u. 40., H-7400 Kaposvár
J. Csapó
; University of Kaposvár, Faculty of Animal Science, Institute of Chemistry, Guba S. u. 40., H-7400 Kaposvár
Sažetak
The regular quality control on the adequacy of heat treatment of fullfat soybeans requires the application of rapid chemical methods. In the present work the trypsin inhibitor activity test and the urease test were applied on fullfat soya samples that were cooked in a pressured steam (toasted) or extruded at different temperatures and speed rates. In the case of toasting both of the results of the laboratory examinations proved that the heating was adequate, while in the case of the extruded samples the two tests gave different results. In the case of certain temperature and time combinations
the more rapid and less accurate urease test claimed that the heat treatment reached the aim, while the results of the trypsin inhibitor activity test showed that the level of the inhibitors was still high and the fullfat soya was underheated.
Ključne riječi
fullfat soybeans; dry extrusion; toasting; trypsin inhibitor activity; urease test
Hrčak ID:
26447
URI
Datum izdavanja:
16.10.2006.
Posjeta: 1.873 *