Changes in properties of soaking water during production of soy-bulgur

Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and colour “ L, a, b and YI values”) were investigated during soaking of soybean to produce soy-bulgur (as a new type food product) at 30°, 50° and 70° for 120 min. All the properties of soaking water were sign...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 2004-02, Vol.61 (2), p.221-230
Main Authors: Bayram, Mustafa, Kaya, Ahmet, Öner, Mehmet Durdu
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bulgur
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Soaking
Soy-bulgur
Soybean
Water
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and colour “ L, a, b and YI values”) were investigated during soaking of soybean to produce soy-bulgur (as a new type food product) at 30°, 50° and 70° for 120 min. All the properties of soaking water were significantly affected by soaking time and temperature ( P
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(03)00094-3