engleski

Nutritional characteristics of Soybean after thermal processing by toasting

This paper deals with the characteristics of a soybean processed by a new technical version of the toaster aimed to be used for lower capacities. The research was conducted on a thin and a thick layer of a soybean, and it indicates that only a thin layer can be toasted due to the large range of urease ranging 0, 01 to 0, 26 mgN/g/min as well as the big difference of trypsin inhibitor activity being 2, 53 to 4, 04 mg/g. Further on, it was determined that after the toasting a thin layer of soybean at the temperatures 125º ; ; C, 130º ; ; C and 135º ; ; C in the 10- and 15-minute periods, the most favorable treatment for monogastic animals is 125º ; ; C/15min (2, 12 mgTI/g trypsin inhibitor activity), and for polygastic (ruminant) animals 130º ; ; C/10 min (0, 00 mgN/g/min urease).

soy; toasting; temperature; urease; trypsin inhibitor activity

nije evidentirano