|
KMID : 0903519890320030216
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1989 Volume.32 No. 3 p.216 ~ p.221
|
|
|
Effects of Cooking Conditions on the Texture of Cooked Soybeans
|
|
|
|
|
Abstract
|
|
|
|
Soaking of soybeans and the subsequent effect on cooking kinetics were investigated by the means of puncture test and shear press with Instron universal testing machine. Soaked soybeans were water cooked at temperatures of 90∼135℃ adjusted with oil bath. Instron puncture force of 0.15㎏ and shear force of 1.2㎏/g-soybean were appeared as the eating soft texture by sensory evaluation. Softening activation energies of yellow soybeans for puncture and shear force were 14,540㎈/g-mole and 21,374㎈/g-mole. z-values were calculated as 42.1℃ and 37.4℃, respectively.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|