Conversion/degradation of isoflavones and color alterations during the drying of okara

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Conversion/degradation of isoflavones and color alterations during the drying of okara

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作者：Marina Martins Muliterno ^{marinamuliterno@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Daniele Rodrigues ^{dr.danirod@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Fernando Sanches de Lima ^{fers.sanches@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Elza Iouko Ida ^{elida@uel.br" class="auth_mail" title="E-mail the corresponding author} ; Louise Emy Kurozawa ; ^{louisek@unicamp.br" class="auth_mail" title="E-mail the corresponding author}
关键词：Soy pulp ; Convective drying ; Drying kinetics model ; Quality ; Isoflavones
刊名：LWT - Food Science and Technology
出版年：2017
出版时间：January 2017
年：2017
卷：75
期：Complete
页码：512-519
全文大小：933 K

文摘

•: We evaluated isoflavones and color of okara during oven-drying at 50, 60 and 70 °C.
•: Okara browning occurred during drying for all temperatures.
•: At 50 °C, conversion of glycosides to aglycones was observed up to 6 h of drying.
•: Drying at 70 °C led to higher isoflavones loss.

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