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KMID : 1007519940030010020
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Food Science and Biotechnology
1994 Volume.3 No. 1 p.20 ~ p.25
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Effects of Gamma-Irradiation on Cooking Properties of Soybeans
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Byun, Myung-Woo
Cho, Han-Ok/Lee, Soo-Jeong/Kang, Il-Jun/Mori, Tomohiko
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Abstract
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Soybean (Glycine max), Hwangkeum was gamma-irradiated at dose levels of 0, 2.5, 5, 10 and 20kGy, and stored at room temperature for cooking quality measurements. The degree of cooking of soybeans in boiling water was determined by measuring the maximum cutting force of cotyledon. The cutting force to reach complete cooking was about 120g/g. Irradiation at 2.5∼20kGy resulted in a reduction of cooking time of soybeans by 30∼60% as compared to the nonirradiated control, and the cooking rate constant was increased about 2times. The improving effect of gamma-irradiation was found for one year stored samples at room temperature. Color characteristics of the cooked samples showed no significant differences between the nonirradiated control and 5 kGy-irradiated samples. No significant differences were found in the organoleptic quality after complete cooking between the nonirradiated and irradiated soybeans.
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