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Effect of seed coat thickness and blanching on the water absorption by soybeans
Author(s) -
KING R. D.,
ASHTON S. J.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb01960.x
Subject(s) - blanching , coat , absorption of water , absorption (acoustics) , food science , zoology , materials science , horticulture , composite material , chemistry , biology
Summary. Water absorption by whole soybeans and by soybeans with their seed coat partially abraded was compared. The rate of absorption by the whole seeds was less than that for the abraded seeds. The effect of blanching on the rate of water absorption and absorption capacity in whole soybeans and in beans with their moisture content adjusted by storage to 33 and 65% ERH was examined. Blanching the seeds resulted in an increase in the rate of absorption but reduced the absorption capacity of the beans. The samples with the higher water activity showed the largest increase.