Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
Braz. arch. biol. technol
; 55(4): 491-496, July-Aug. 2012. tab
Article
in En
| LILACS
| ID: lil-645399
Responsible library:
BR1.1
ABSTRACT
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.
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LILACS
Language:
En
Journal:
Braz. arch. biol. technol
Journal subject:
BIOLOGIA
Year:
2012
Type:
Article