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Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

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Author(s): Daniel Mantovani | Marcos Lúcio Corazza | Lúcio Cardozo Filho | Silvio Claudio da Costa

Journal: Revista Brasileira de Pesquisa em Alimentos
ISSN 2179-3174

Volume: 2;
Issue: 1;
Date: 2012;
Original page

Keywords: Extrusion. Final quality. Classification.

ABSTRACT
  Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P 

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