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

Food Chemistry · Temmuz 2014

Makale Bilgileri

DergiFood Chemistry

Yayın TarihiTemmuz 2014

Cilt / Sayfa154 · 337-342

DOI10.1016/j.foodchem.2013.12.077

Scopus ID2-s2.0-84893243355

Özet Free fatty acid contents of sprouted soybean oil were found between 1.26% (Adasoy) and 4.20% (NazlIcan and Türksoy). 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 Türksoy) 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. © 2014 Elsevier Ltd. All rights reserved.