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Optimization of Sprouting and Infrared Radiation Combination Treatment for Production of Ready-to-eat Sprouted Soybean

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Title Optimization of Sprouting and Infrared Radiation Combination Treatment for Production of Ready-to-eat Sprouted Soybean
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Creator Priyanka Sakare
Saroj Kumar Giri
Adinath Kate
 
Subject Antinutrients
Infrared heating
Soybean
Sprouting
Trypsin inhibitor activity
 
Description Not Available
Antinutritional factors (ANFs) in the soybean limit its consumption in raw form. Although sprouting reduces ANFs to a certain extent, they are still beyond the safe limit of human consumption, limiting soybean consumption in sprouted form. The inactivation of soybean ANFs necessitates adequate heat treatment. Therefore, in the present study, post-sprouting infrared (IR) treatment was given to reduce ANFs, particularly trypsin inhibitors. The effects of IR power density (4250–4750 W/m2), exposure time (4–8 min), and stage of germination (5–11 mm length of sprouts) on color, firmness, and Trypsin Inhibitor Activity (TIA) were investigated. The response surface methodology was used to optimize the responses. The optimum
conditions were 4497.5 W/m2 IR power, 4 min exposure time, and 5.54 mm germination stage (average sprout length). The color difference, firmness, and TIA values obtained at optimal conditions were 2.43, 24.66 N, and 2.458 mg/g, respectively. Sprouting and IR combination treatment efficiently lowered the TIA to a safe level (~77% reduction from raw soybean) while retaining the quality of the sprouted grains. The study suggests that combination treatment can be effectively used to produce ready-to-eat soybean sprouts.
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Date 2024-01-15T09:46:05Z
2024-01-15T09:46:05Z
2023-06-08
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/81254
 
Language English
 
Relation Not Available;
 
Publisher Not Available