Changes in nutritional and energy properties of soybean seed and hull after roasting
After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the...
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Format: | Article |
Language: | English |
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Czech Academy of Agricultural Sciences
2018-06-01
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Series: | Research in Agricultural Engineering |
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Online Access: | https://rae.agriculturejournals.cz/artkey/rae-201802-0007_changes-in-nutritional-and-energy-properties-of-soybean-seed-and-hull-after-roasting.php |
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author | Tajana Krička Ana Matin Neven Voća Ana Pospišil Mateja Grubor Ivana Šaronja Vanja Jurišić |
author_facet | Tajana Krička Ana Matin Neven Voća Ana Pospišil Mateja Grubor Ivana Šaronja Vanja Jurišić |
author_sort | Tajana Krička |
collection | DOAJ |
description | After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the above-mentioned, the aim of this paper was to determine nutritional and energy changes in three soybean varieties ('Gordana', 'Sivka' and 'Slavonka'). After collecting the samples, the nutrient structure of the core and energy components of seed hull for each variety were determined before and after the heat treatment by roasting. The roasted soybean seeds of the specified varieties were dried by exposure to temperatures of 125°C and 135°C in the duration of 10, 20 and 30 minutes. The results show that significant changes occurred in nutritional properties of soybean seed core in relation to temperature and time of roasting, as well as to assortment. There are also significant differences in elements, which affects the energy properties of soy seed hulls depending on temperature and duration of the procedure. |
first_indexed | 2024-04-10T08:05:01Z |
format | Article |
id | doaj.art-3a5a19f068dd4fb597fa7c25ddffd544 |
institution | Directory Open Access Journal |
issn | 1212-9151 1805-9376 |
language | English |
last_indexed | 2024-04-10T08:05:01Z |
publishDate | 2018-06-01 |
publisher | Czech Academy of Agricultural Sciences |
record_format | Article |
series | Research in Agricultural Engineering |
spelling | doaj.art-3a5a19f068dd4fb597fa7c25ddffd5442023-02-23T03:47:52ZengCzech Academy of Agricultural SciencesResearch in Agricultural Engineering1212-91511805-93762018-06-016429610310.17221/29/2016-RAErae-201802-0007Changes in nutritional and energy properties of soybean seed and hull after roastingTajana Krička0Ana MatinNeven Voća1Ana Pospišil2Mateja Grubor3Ivana Šaronja4Vanja Jurišić5University of Zagreb Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb Faculty of Agriculture, Zagreb, CroatiaAfter harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the above-mentioned, the aim of this paper was to determine nutritional and energy changes in three soybean varieties ('Gordana', 'Sivka' and 'Slavonka'). After collecting the samples, the nutrient structure of the core and energy components of seed hull for each variety were determined before and after the heat treatment by roasting. The roasted soybean seeds of the specified varieties were dried by exposure to temperatures of 125°C and 135°C in the duration of 10, 20 and 30 minutes. The results show that significant changes occurred in nutritional properties of soybean seed core in relation to temperature and time of roasting, as well as to assortment. There are also significant differences in elements, which affects the energy properties of soy seed hulls depending on temperature and duration of the procedure.https://rae.agriculturejournals.cz/artkey/rae-201802-0007_changes-in-nutritional-and-energy-properties-of-soybean-seed-and-hull-after-roasting.phpthermal treatmentnutritional valuesenergy values |
spellingShingle | Tajana Krička Ana Matin Neven Voća Ana Pospišil Mateja Grubor Ivana Šaronja Vanja Jurišić Changes in nutritional and energy properties of soybean seed and hull after roasting Research in Agricultural Engineering thermal treatment nutritional values energy values |
title | Changes in nutritional and energy properties of soybean seed and hull after roasting |
title_full | Changes in nutritional and energy properties of soybean seed and hull after roasting |
title_fullStr | Changes in nutritional and energy properties of soybean seed and hull after roasting |
title_full_unstemmed | Changes in nutritional and energy properties of soybean seed and hull after roasting |
title_short | Changes in nutritional and energy properties of soybean seed and hull after roasting |
title_sort | changes in nutritional and energy properties of soybean seed and hull after roasting |
topic | thermal treatment nutritional values energy values |
url | https://rae.agriculturejournals.cz/artkey/rae-201802-0007_changes-in-nutritional-and-energy-properties-of-soybean-seed-and-hull-after-roasting.php |
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