Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils

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• 作者：Mehmet Musa 脰zcan ; Fahad Al Juhaimi
• 关键词：Soybean ; Heating ; FFA ; Peroxide value ; Fatty acid composition ; ICP-AES ; Minerals
• 刊名：Food Chemistry
• 出版年：1 July, 2014
• 年：2014
• 卷：154
• 期：Complete
• 页码：337-342
• 全文大小：263 K

文摘

Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20% (Nazl谋can and T眉rksoy). Peroxide values (PV) of sprouted soybean oils were found between 1.52 meq/kg (Adasoy) and 3.85 meq/kg (A3935), while peroxide values of roasted seed oils were determined between 2.52 meq/kg (Adasoy) and 4.03 meq/kg (Nova). Palmitic, oleic and linoleic acids were found as major fatty acids of soybean genotypes. Oleic acid contents of samples were found between 19.07% (roasted Adasoy) and 35.31% (roasted A3935), linoleic contents of oils ranged between 42.17% (roasted Nazlican) and 54.76% (sprouted A3127). Macro and micro element contents of sprouted, oven roasted and raw (untreated) soybean seeds were determined by Inductively Coupled Plasma Atomic Emission Spectrometry. The potassium contents of soybean seeds ranged between 16,375 mg/kg (raw Adasoy) and 20,357 mg/kg (sprouted A3127, while phosphorus contents of seeds varied from 5427 mg/kg (oven roasted T眉rksoy) to 7759 mg/kg (sprouted Nova). The micro element contents of samples were found to be different depending on the processing procedures and soybean genotypes.