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...

Full description

Bibliographic Details
Main Authors: Tajana Krička, Ana Matin, Neven Voća, Ana Pospišil, Mateja Grubor, Ivana Šaronja, Vanja Jurišić
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-06-01
Series:Research in Agricultural Engineering
Subjects:
Online Access:https://rae.agriculturejournals.cz/artkey/rae-201802-0007_changes-in-nutritional-and-energy-properties-of-soybean-seed-and-hull-after-roasting.php
_version_ 1797897925038178304
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
work_keys_str_mv AT tajanakricka changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting
AT anamatin changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting
AT nevenvoca changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting
AT anapospisil changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting
AT matejagrubor changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting
AT ivanasaronja changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting
AT vanjajurisic changesinnutritionalandenergypropertiesofsoybeanseedandhullafterroasting