Develop mathematical models for monitoring soybean quality deterioration.Improperly storing soybeans, such as in high-humidity and high-temperature environments, can cause a darkening dark·en v. dark·ened, dark·en·ing, dark·ens v.tr. 1. a. To make dark or darker. b. To give a darker hue to. 2. To fill with sadness; make gloomy. 3. of their color and can lessen soy milk Soy milk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. protein and tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. yields. A rapid method for monitoring quality deterioration is needed. Scientists at North Dakota State University North Dakota State University, at Fargo; land-grant and state supported; coeducational; chartered and opened 1890 as North Dakota Agricultural College, achieved university status in 1960. investigated the effect of storage conditions on soybean soybean, soya bean, or soy pea, leguminous plant (Glycine max, G. soja, or Soja max) of the family Leguminosae (pulse family), native to tropical and warm temperate regions of Asia, where it has been quality. They developed mathematical models for relating storage conditions to changes in product quality. The condition variables studied by the researchers included soybean genotype, ambient relative humidity relative humidity n. The ratio of the amount of water vapor in the air at a specific temperature to the maximum amount that the air could hold at that temperature, expressed as a percentage. , bean moisture content, temperature and time duration. The investigators stored three soybean genotypes--Proto, IA2032 and Vinton--in temperatures that ranged from 4 C to 50 C, in ambient relative humidity ranging from 55% to 80%, in a moisture content of from 6% to 14%, and for six to 12 months. During storage, samples were retrieved periodically for analysis. The scientists determined soybean surface color, and soy milk and tofu properties, including soy milk solid content, protein content, pH and tofu yield. Stored soybeans exhibited a decrease in lightness, an increase in difference of color, and decreases in soy milk pH levels, solids content, protein content and tofu yield. The deterioration rate escalated as temperature and relative humidity levels increased. The deterioration rate obtained using linear regression Linear regression A statistical technique for fitting a straight line to a set of data points. was used to predict storage effects. IA2032 showed the best storability, while the Vinton variety was the one most readily to deteriorate of the three. Statistical analysis indicated that moisture content, temperature, time and relative humidity affected color and other variables significantly. Mathematical model relationships between storage conditions and color indices had high correlation coefficients. Linear relationships existed between soybean color indices and soy milk and tofu properties. The mathematical equations that were developed can be used by soy food processors to estimate soy milk and tofu-making properties. Further information. Sam K. C. Chang, Department of Cereal and Food Sciences, North Dakota State University, Harris Hall 210, Fargo, ND 58105; phone: 701-231-7485; fax: 701-2317723; email: kow.chang@ndsu.edu. |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion