ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Dry mature soybeans were soaked and boiled in water or in 0.07, 0.2 or 0.5% NaHCO3 solutions or were soaked in water, fried in oil and boiled in water. Kanrich and PG-5 beans (vegetable types) required shorter boiling times than did Calland and Amsoy (field types). The boiling times decreased as the concentration of NaHCO3 increased but preliminary frying resulted in the shortest boiling times. Soybeans soaked and boiled in water or in 0.07% NaHCO3 solution contained more thiamine and had higher total palatability scores than did those prepared with 0.2 or 0.5% NaHCO3 solutions. Beans soaked and boiled in the latter solutions were darker and had mealy textures and alkaline flavors. Fried and boiled soybeans retained the most thiamine and had the highest flavor scores. Vegetable varieties of soybeans contained more thiamine than did field beans.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01164.x
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