Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
| Autor: | Karina Czaikoski, Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio da Silva, Elza Iouko Ida |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: | |
| Zdroj: | Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 491-496 (2012) |
| Druh dokumentu: | article |
| ISSN: | 1516-8913 1678-4324 |
| DOI: | 10.1590/S1516-89132012000400002 |
| Popis: | The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C. |
| Databáze: | Directory of Open Access Journals |
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