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KMID : 0380619900220020192
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.192 ~ p.198
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Changes of Texture , Soluble Solids and Protein during Cooking of Soybeans
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Abstract
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Te Uure, losses of total solids and proteins of soybeans were studied during cooking at 100-135℃. The textural changes were measured using the puncture probe with an Instron Universal Testing Machine, and changes in microstructure of beans were observed with scanning electron microscopy during the cooking. The major effect observed was a breakdown of the cell walls and appearance of the protein bodies with soaking process. As the cooking time at 100℃ is longer, the separation of cells and changes in cell shape could be seen in the sample. The greater amounts of soluble solids were leached out with longer cooking time from the beans.
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