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首页> 外文期刊>African Journal of Biotechnology >Effect of drying methods on the physico-chemical properties of soyflour
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Effect of drying methods on the physico-chemical properties of soyflour

机译：干燥方法对大豆粉理化特性的影响

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This study investigated the relationship between the drying methods and the physicochemical properties of soybean during drying prior to converting it into flour. Three samples were prepared for each of Tax 1485 and mixed varieties. A sample for each variety was subjected to a drying method. The three drying methods used are roasting, oven and sun drying. The dried samples were converted to flour in attrition mill. Supplemented breads (5% soy + 95% wheat) were prepared from the flour for organoleptic evaluation; proximate analysis was also carried on the flour samples. The analyses were replicated thrice. The result of this study showed that oven drying method has highest acceptability levels when compared to the other two methods in both Tax 1485 and mixed variety; showing 58 and 64%, respectively. It was also established that oven drying method retained highest protein content of 40.54 and 33.7% for Tax 1485 and mixed variety, respectively, though there was no significant difference in the protein values. The results show that drying for a long period (as observed in sun drying) and with high temperature (as observed in roasting), to achieve safe moisture content, will defeat the purpose of using soy flour as supplement due to a significant reduction in the protein content and acceptability. Moderately high temperature of 60°C in oven as being investigated is therefore recommended.
机译：这项研究调查了干燥方法与大豆转化为面粉之前的干燥过程中的理化特性之间的关系。为Tax 1485和混合品种分别准备了三个样品。将每个品种的样品进行干燥。所使用的三种干燥方法是烘烤，烤箱和日光干燥。将干燥的样品在磨碎机中转化为面粉。用面粉制备补充面包（5％大豆+ 95％小麦）进行感官评估;还对面粉样品进行了近距离分析。分析重复三次。研究结果表明，与Tax 1485和混合品种中的其他两种方法相比，烤箱干燥方法具有最高的可接受性。分别显示58％和64％。还确定了烤箱干燥法保留了Tax 1485和混合品种的最高蛋白质含量，分别为40.54和33.7％，尽管蛋白质值没有显着差异。结果表明，为了达到安全的水分含量，长时间（如在日晒中观察到）和高温（如在烘烤中观察到）进行干燥，将使大豆粉作为补充品的用途大大减少，从而无法达到使用大豆粉作为补充剂的目的。蛋白质含量和可接受性。因此，建议对烤箱进行60°C的高温测试。

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