EurekaMag.com logo
+ Site Statistics
References:
53,623,987
Abstracts:
29,492,080
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Experiments with dehulled soybeans



Experiments with dehulled soybeans



Report of the Shinshu Miso Research Institute 25: 28-34



Soyabeans which had had their hulls removed in an experimental machine or in a commercial crusher were softer after boiling for 15 min (7 of these at 0.5-1.0 kg/cmsuperscript 2 pressure) and had a higher Y colour value, than control soyabeans boiled for 30 min (9 min at 0.7 kg/cmsuperscript 2). Miso made from dehulled soyabeans had a higher Y colour value after 1 month but not after 2 months. Calculated losses in washing, and soaking water were 18% for dehulled beans and 9% for controls.

(PDF 0-2 workdays service: $29.90)

Accession: 001364515

Download citation: RISBibTeXText



Related references

Estimation of crude fiber in dehulled soybeans. J. Amer. Oil Chem. Soc, 44: 583-584, 1967

Metabolic effects of dietary fiber from dehulled soybeans in humans. American Journal of Clinical Nutrition 38(1): 1-11, 1983

Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortifications. Cereal foods world: 20 (9) 413-418, 1975

The effect of soaking time on water absorption and solid losses of whole and dehulled soybeans. Archivos Latinoamericanos de Nutricion 45(1): 46-49, 1995

Effect of temperature and surface area on drying of dehulled and water-blanched soybeans. Journal of Food Science & Technology 29(5): 318-321, 1992

The nutritive value of dehulled soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as evaluated by rats. Journal of Nutrition 109(7): 1333-1339, 1979

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. European Food Research and Technology 237(3): 409-418, 2013

Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea (Vigna unguiculata Walp. L.) flours. International Journal of Food Science and Technology 39(4): 355-360, 2004

Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. Journal of Agricultural and Food Chemistry 56(18): 8365-8373, 2008

The comparative value of heated ground unextracted soybeans and heated dehulled soybean flakes as a source of soybean oil and energy for the chick. Jour Amer Oil Chem Soc 38(5): 249-253, 1961

Energy content and amino acid digestibility in hulled and dehulled corn and the performance of weanling pigs fed diets containing hulled or dehulled corn. Archives of Animal Nutrition 67(4): 301-313, 2013

Miso manufacturing from dehulled soy beans d ii evaluation of dehulled soy beans d for making miso inst paper chromatography. Report of National Food Research Institute (Tokyo) (23): 1-4, 1968

Experiments with soybeans in Australia. Australia Commonwealth Sci And Indust Res Organ Div Plant Indust Tech Paper 4: 3-18, 1955

Soybeans-Victorian experiments. J. Dep. Agric. Vict, 49: 13-17, 1951

Experiments with herbicides in soybeans. Experiencia de herbicidas en soja [Paper given at] Escarda Quimica en Cultivos Herbaceos Extensivos: VIII Jornada de Estudio de la Asociacion Interprofessional para el Desarrollo Agrario, Saragossa 1976: [?]; 3, 1977