[Evaluation of the nutritive value of soybean milk prepared with microwave-treated soybeans].
Aqueous soybean extracts were prepared from beans, previously treated by microwaves to almost inactivate their lipoxygenase. These soy milks thus obtained were then nutritionally evaluated. All soy milks studied showed lower protein, fat, ash and total solids contents, as compared to a control milk prepared from soy beans not processed by microwaves. The milk obtained from soybeans with 8.7% initial moisture, treated by microwaves for 240 seconds, had the best total chemical score and the highest apparent methionine availability, as well as PER. The complete inactivation of the trypsin inhibitor activity was achieved with the milk prepared from soybeans with 56.8% initial moisture, subjected to microwave treatment for 180 seconds. On the other hand, the milk obtained from soybeans with 38.8% initial moisture, processed by microwaves for 180 seconds, resulted to have the highest, in vitro, protein digestibility.
Wang
S H
SH
Escola Superior de Agricultura de Lavras Minas, Gerais, Brasil.
Toledo
M C
MC
D000601:Amino Acids, Essential / Q000032:analysis; D005069:Evaluation Studies as Topic; D005511:Food Handling; D005526:Food, Formulated / Q000032:analysis / Q000528:radiation effects*; D066298:In Vitro Techniques; D008872:Microwaves; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry / Q000528:radiation effects*; D014360:Trypsin Inhibitor, Kunitz Soybean / Q000378:metabolism
D000601:Amino Acids, Essential; D010940:Plant Proteins; D014360:Trypsin Inhibitor, Kunitz Soybean
Evaluación del valor nutricional de leches de soya preparadas a partir de granos de soya tratados con microondas.