Volatiles from microwave-treated, stored soybeans View Full Text


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Article Info

DATE

1991-10

AUTHORS

J. M. Snyder, T. L. Mounts, R. K. Holloway

ABSTRACT

Soybeans were microwaved to inactivate enzymes and prevent oil deterioration during storage. Microwave time was varied from 4 to 10 min, in 2-min increments, and the treated and control soybeans were stored for 8 weeks at 40°C. Damage was monitored by analysis of peroxide value and free fatty acid content of the extracted oil and by volatile analysis of the full-fat meal and extracted oil. Volatiles were measured by multiple headspace extraction, and the formation of hexanal was monitored in both oil and meal. During storage of the control beans, peroxide value increased from 0.41 to 1.20 meq/kg, hexanal concentration changed from 29 to 94 ppb and free fatty acid content increased from 0.4 to 1.7%. Oils extracted from soybeans that were microwaved for 4 or 6 min had peroxide values of about 1 meq/kg and hexanal concentrations of 39–44 ppb after storage, indicating partial inactivation of lipoxygenase enzymes. However, soybeans that were microwaved for 8 min or more tended to oxidize during storage to a greater extent than the control soybeans, showing higher peroxide values and greater formation of hexanal in the samples. This suggests that soybeans microwave-treated in excess of 8 min are heat-damaged and susceptible to deterioration during storage. Free fatty acid content of the oils from all of the microwave-treated soybeans was about 0.4% initially, and did not increase with storage, indicating inactivation of hydrolytic enzymes. More... »

PAGES

744

References to SciGraph publications

  • 1981-05. Effect of enzyme inactivation on the extracted soybean meal and oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-01. Quality of oil from damaged soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-11. Chemical evaluation of oil from field-and storage-damaged soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1990-11. Effect of moisture, microwave heating, and live steam treatment on phospholipase D activity in soybeans and soy flakes in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1987-07. A methodology study to evaluate quality of soybeans stored at different moisture levels in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-01. Flavor and oxidative stability of oil processed from null lipoxygenase-1 soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-08. Effect of weather damage on the chemical composition of soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-11. Diesel fuel from thermal decomposition of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1979-10. Postharvest handling of soybeans: Effects on oil quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1990-11. Analysis of vegetable oil volatiles by multiple headspace extraction in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-12. Capillary gas chromatographic analyses of headspace volatiles from vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-01. Improving soybean quality by plant breeding in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02662164

    DOI

    http://dx.doi.org/10.1007/bf02662164

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1036801162


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