Influence of soaking on the dimensions and colour of soybean for bulgur production

Journal of Food Engineering

Volumn 61, Issue 3, 2004, Pages 331-339

  Bayram, Mustafa ^a   Öner, Mehmet D ^a   Kaya, Ahmet ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Bulgur; Colour; Soaking; Soy bulgur; Soybean

Indexed keywords

COLOR; MOISTURE; SWELLING;

SOYBEANS;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0141990761     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00137-7     Document Type: Article

References (50)

1. Abers J.E., Wrolstad R.E. Causative factors of colour deterioration in strawberry reserves during processing and storage. Journal of Food Science. 44:1979;75-78. 81.
2. Abu-Ghannam N., McKenna B. Hydration kinetics of kidney beans (Phaseolus vulgaris L.). Journal of Food Science. 62:1997;520-523.
3. Aguilera J.M., Oppermann K., Sanchez F. Kinetics of browning of sultana grapes. Journal of Food Science. 52:1987;990-993. 1025.
4. AOAC Official methods of analysis. 1990;Association of Official Analytical Chemist, Arlington, VA, USA.
5. Arslan Bayram Ö., Bayram M., Öner M.D. Makarnaya soya fasulyesi unu katilmasinin etkileri üzerine araştirma. Gida Mühendisliǧi Kongresi, Gaziantep-Turkey. 1998;369-378.
6. Avila I.M.L.B., Silva C.L.M. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering. 39:1999;161-166.
7. Bakshi A.S., Singh R.P. Kinetics of water diffusion and starch gelatinization during rice parboiling. Journal of Food Science. 45:1980;1387-1392.
8. Barreiro J.A., Milano M., Sandoval A.J. Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering. 33:1997;359-371.
9. Bayram M. Bulgur around the world. Cereal Foods World. 45:2000;80-82.
10. Bayram, M., Kaya, A., & Öner, M. D. (in press). Changes in properties of soaking water during production of soy-bulgur. Journal of Food Engineering.
11. Bayram M., Öner M.D. Bulgur Üretiminin Bugünkü Durumu ve Sorunlari. II. Un-Bulgur-Bisküvi Sempozyumu, Karaman-Turkey. 1996;165-177.
12. Bayram M., Öner M.D. The new old wheat: convenience and nutrition driving demand for bulgur. World Grain. (November):2002;51-53.
13. Bayram M., Öner M.D., Eren S. State of the art and problems encountered in bulgur production. Food Technology-Turkey. 1:1996;39-45.
14. Bayram M., Öner M.D., Eren S. Effect of cooking operation on physical properties of wheat kernel during bulgur production from wheat. Food Engineering Congress, Gaziantep-Turkey. 78:1998;357-367.
15. Becker H.A. On the absorption of liquid water by the wheat kernel. Cereal Chemistry. 37:1960;309-323.
16. Cornwell C.J., Wrolstad R.E. Causes of browning in pear juice concentrate during storage. Journal of Food Science. 46:1981;515-518.
17. Ellenrieder G.H., Geronazizo H., De Bojarski A.B. Thermal inactivation of trypsin inhibitor in aqueous extracts of soybean, peanuts and kidney beans, presence of substances that accelerates inactivation. Cereal Chemistry. 57:1980;25-27.
18. Garcia-Viguera C., Zafrilla P., Romero F., Abellan P., Artes F., Tomas-Barberan F.A. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science. 64:1999;243-247.
19. Garruti R.D.S., Bourne M.C. Effect of storage conditions of dry bean seeds (Phaseolus vulgaris L.) on texture profile parameters after cooking. Journal of Food Science. 50:1985;1067-1071.
20. Hsu K.H. Effect of temperature on water diffusion in soybean. Journal of Food Science. 48:1983;1364-1365.
21. Hung T.V., Liu L.H., Black R.G., Trewhella M.A. Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg's model. Journal of Food Science. 58:1993;848-852.
22. Ibarz A., Pagan J., Garza S. Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering. 39:1999;415-422.
23. Irvine G.N. Durum wheat and pasta products. Pomeranz Y. Wheat; chemistry and technology. 1971;777-796 AACC, Minnesota.
24. Iyer V., Salunkhe D.H., Sathe S.K., Rockland L.B. Quick-cooking beans (Phaseolus vulgaris L.) 1. Investigations on quality. Quality of Plant Foods and Human Nutrition. 30:1980;27-43.
25. Kaya S. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of Food Engineering. 52:2002;155-159.
26. Kubota K. Study of the rate equation for the soaking and cooking of red bean. Journal of Faculty of Applied and Biological Sciences, Hiroshima University. 18:1979;161-169.
27. Labuza T.P., Lillemo J.H., Taukis P.S. Inhibition of polyphenol oxidase by proteolytic enzymes. Flussiger Obst. 59:1992;15-20.
28. Lee H.S., Coates G.A. Thermal pasteurization effects on color of red grapefruit juices. Journal of Food Science. 64:1999;663-666.
29. Lopez A., Pique M.T., Boatella J., Romero A., Ferran A., Garcia J. Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology. 15:1997;989-1002.
30. Lozano J.E., Ibarz A. Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering. 31:1997;365-373.
31. Lozano J.E., Drudis R., Ibarz A. Enzymatic browning in apple pulps. Journal of Food Technology. 59:1994;564-567.
32. Maskan A., Kaya S., Maskan M. Effect of concentration and drying processes on color change of grape juice and leather (pestil). Journal of Food Engineering. 54:2002;75-80.
33. Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering. 48:2001;169-175.
34. Molina M.R., DeLaEuente G., Bressani R. Interrelationships between storage, soaking time, cooking time, nutritive value and other characteristics of the black bean (Phaseolus vulgaris L.). Journal of Food Science. 40:1975;587-591.
35. Morris, H. J. (1963). Cooking qualities of dry beans. In 6th annual dry bean conference, Los Angeles, USDA-ARS, p. 11.
36. Okitani A., Kim S.Y., Hayase F., Chung T.Y., Kato H. Heat induced changes in free amino acid on manufacturing heated pulps, purees and pastes from tomatoes. Journal of Food Science. 48:1983;1366-1367.
37. Paulsen T.M. A study of macaroni products containing soy-flour. Food Technology. 15:1961;118-121.
38. Petropakis H.J., Montgomery M.W. Improvement of colour stability of pear juice concentrate by heat treatment. Journal of Food Technology. 19:1984;91-95.
39. Resnik S., Chirife J. Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple. Journal of Food Science. 44:1979;601-605.
40. Reynolds T.H. Chemistry of non-enzymatic browning II. Advance Food Research. 14:1965;167-210.
41. Rhim J.W., Nunes R.V., Jones V.A., Swartzel K.R. Kinetics of colour change of grape juice generated using linearly increasing temperature. Journal of Food Science. 54:1989;776-777.
42. Rockland L.B., Radke T.M. Legume protein quality. Food Technology. 35:1981;79-82.
43. Sherkat F., Luh B.S. Quality factors of tomato pastes made at several break-temperature. Journal of Agriculture and Food Chemistry. 24:1976;1155-1158.
44. Silva H.C., Leite G. Effect of soaking and cooking on the oligosaccharide content of dry beans (Phaseolus vulgaris L.). Journal of Food Science. 47:1982;924-925.
45. Singh B.P.N., Kulshrestha S.P. Kinetics of water sorption by soybean and pigeonpea grains. Journal of Food Science. 52:1987;1538-1541. 1544.
46. Skrede G. Colour quality of blackcurrant syrups during storage evaluated by Hunter. L, a, b values Journal of Food Science. 50:1985;514-517. 525.
47. Sopade P.A., Ajisegiri E.S., Badau M.H. The use of Peleg's equation to model water absorption in some cereal grains during soaking. Journal of Food Engineering. 15:1992;269-283.
48. Sopade P.A., Obekpa J.A. Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation. Journal of Food Science. 55:1990;1084-1087.
49. Synder H.E., Kwon T.W. Soybean utilization. 1987;Van Nostrand Reinhold Company Press, New York. pp. 31-70, 163-178, 243-289.
50. Verma R.C., Prasad S. Kinetics of absorption of water by maize grains. Journal of Food Engineering. 39:1999;395-400.