Improvement of physical properties of soybeans by gamma irradiation

✍ Scribed by Myung-Woo Byun; Joong-Ho Kwon; Tomohiko Mori

• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 354 KB
• Volume: 42
• Category: Article
• ISSN: 0969-806X
• DOI: 10.1016/0969-806x(93)90255-s

✦ Synopsis

Physical properties of gamma-irradiated soybeans were evaluated at different temperatures by determining water absorption pattern and cooking characteristics of the sample. Irradiation at 2.5-10 kGy caused the reduction of soaking time in soybeans by 2-5 hours and the increase of hydration capacity by 10-201x. respectively, compared to the non-irradiated control at 20°C. The activation energy for water absorption was lower in irradiated soybeans than in the non-irradiated control. Irradiation at 2.5-10 kGy caused the reduction of cooking time in soybeans by 30-60X compared to the non-irradiated control and the cooking rate constant of irradiated samples was higher about 2 times than that of the non-irradiated control. The irradiation efficacy on physical quality improvement was also recognized in the stored soybeans for one year at room temperature. KEYWORDS Soybeans ; gamma-irradiation ; water absorption ; cooking properties.