HOME > EDICIONES > Año 1998, Volumen 48 - Número 2
Trabajos de Investigación
Efeito da maltagem e da extrusão termoplástica sobre a qualidade tecnológica da cultivar de saja Br 16
Luiz C. Trugo, Carlos W.P. Carvalho, Monica Pinto, Lair Cabral, Regina C. D. Modesta
Universidade Federal do Rio de Janeiro, Brasil.
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SUMMARY
Effect of malting and extrusion on the quality of derived products of soybean
Seeds of soybean cultivar BR 16 were submitted to malting for 24 and 48 hours and to extrusion originating flakes used as ingredient to make biscuits which were chemically and sensorially evaluated. Macronutrient composition did not show any relevant modification presenting only a small decrease in carbohydrates and increase in the relative lipid composition. Some anti-nutritional factors were affected by the processes. Trypsin inhibitors decreased about 50% after 24h of malting and disapeared after extrusion. Phytic acid was resistant to the processes while alfa- galactosides presented about 80% of loss as a result of the combination of malting and extrusion.
Key words: Malting, extrusion, soybean nutrients, soybean anti- nutrients.
Recibido: 17/09/1997
Aceptado: 02/03/1998
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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