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Quality attributes of vegetable soybean as a function of boiling time and condition
Author(s) -
Mozzoni Leandro A.,
Chen Pengyin,
Morawicki Ruben O.,
Hettiarachchy Navam S.,
Brye Kristofor R.,
Mauromoustakos Andy
Publication year - 2009
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.1365-2621.2009.02038.x
Subject(s) - boiling , quality (philosophy) , function (biology) , agricultural engineering , food science , environmental science , mathematics , process engineering , chemistry , biology , engineering , physics , organic chemistry , quantum mechanics , evolutionary biology
Summary Vegetable soybeans are marketed fresh or frozen, either shelled or in pods. The objective of this research was to characterise the change in quality attributes of vegetable soybean with boiling time (0–20 min), and presence/absence of pods, using an electrical‐resistance stove or a steam‐jacketed kettle. Trypsin inhibitor activity (TIA), texture, colour, soluble sugars, nitrogen, calcium and iron content were analysed. Blanching using a steam‐jacketed kettle for approximately 2 min rendered 80% inactivation of TIA, and resulted in high colour, texture and sucrose. There were no differences between blanching in pods or shelled for TIA, colour and texture; however, blanching in pods prevented losses of sucrose. Blanching did not affect iron, mono‐ and oligosaccharide levels, but increased nitrogen and calcium content. Additionally, we observed that all traits decreased linearly with cooking time when using an electrical‐resistance stove, except for calcium and nitrogen that increased, and oligosaccharides that remained constant.