Effect of varieties on the quality characteristics of roasted soybean

International Journal of Food Properties

Volumn 6, Issue 2, 2003, Pages 281-289

  Chauhan, O P ^a   Chauhan, G S ^a   Sharma, P ^a   Bajpai, A ^a   Yadav, D N ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FRACTURE; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; QUALITY ASSURANCE; SENSORY PERCEPTION; TEMPERING; TEXTURES;

SOYBEAN;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0038444560     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120017844     Document Type: Article

References (8)

1. Maity, T.K.; Paul, S.C. Low oligosaccharide soymilk: Application of alpha galactosidase for hydrolyzing soy oligosaccharides. Indian Dairyman 1991, 43, 443-448.
2. Van-Der Marel, F. Methods for the preparation of a roasted nut-like product (from soybeans). European-Patient-Application, EP 0289 060 AL; Priority NL. 1998 87, 1014.
3. Chouinard, P.Y.; Girard, V.; Brisson, G.J. Performance and profile of milk fatty acids of cows fed full fat, heat treated soybeans using various processing methods. 1997.
4. A.O.A.C. Official Methods of Association of Official Analytical Chemists; Washington, 1984.
5. Ranganna, S. Hand Book of Analysis and Quality Control for Fruit and Vegetable Products, 2nd Ed.; Tata McGraw Hill: New Delhi, 1986.
6. Kakade, M.L.; Rachis, J.J.; Me Ghee, J.E.; Pusking, G. Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure. Cereal Chem. 1974, 51, 376.
7. Larmond, E. Laboratory Methods for Sensory Evaluation of Foods. Canada Deptt. Of Agric. Publication 1637, Ottawa, 1977.
8. Snedecor, G.N.; Cochran, W.G. Statistical Methods, 6th Ed.; Oxford & IBH Pub. Co.: New Delhi, 1968.