Physical Properties of Soybean

Deshpande, S. D.; Bal, Satish; Ojha, Tamoghna

doi:10.1006/jaer.1993.1063

Cited by 335 publications

(312 citation statements)

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“…The highest expansion in length was also found for millet seed during water absorption (Baryeh, 2002). In the case of soybean seed, Deshpande and Ojha (1993) found the expansion to be largest along their thickness in comparison with length and width. The variability in the expansion values of dimensions is attributed to the different cell arrangements along the dimensions of the seeds (Baryeh, 2002).…”

Section: Resultsmentioning

confidence: 85%

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

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A b s t r a c t. The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

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Section: Resultsmentioning

confidence: 85%

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

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“…Bulk density, the ratio of the mass of grains to its total volume, was determined by filling a predefined container to constant height, striking the top level and then weighing the contents [7]. Thousand grain mass was measured by counting and weighing 1,000 seeds on a digital weighing balance (440-35N, Kern Scales, Bucks, UK) to an accuracy of 0.001 g [29].…”

Section: Physical Characteristicsmentioning

confidence: 99%

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

et al. 2012

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Due to the high fat content and lipase activity, the pearl millet (Pennisetum typhoides) flour had limited shelflife at ambient conditions. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. Microwave heating of pearl millet grains decreased lipase activity significantly (p \ 0.05) with an increase in moisture level from 12 to 18 % and maximum reduction (92.9 %) was observed at 18 % moisture level for 100 s. Based on lipase inactivation and pasting properties, 80-s duration of microwave exposure at 18 % grain moisture was considered optimum. Significantly (p \ 0.05) lower change in free fatty acid (FFA, % oleic acid) value (20.80-22.25) during storage up to 30 days was observed in flour of grains treated for 80 s at 18 % moisture level as compared to control flour (20.11-32.43). Subjective evaluation of overall acceptability of flour samples showed that microwave-treated flour (18 % moisture level, 80 s) was acceptable up to 30 days of storage at ambient conditions, while control flour had unpleasant off odor and bitter taste at the 10th day of storage.

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“…The bulk density (ρ b ) was determined with a hectoliter tester, which was calibrated in kg per hectoliter (Deshpande et al 1993). The black and white myrtle fruits were dropped down into a bucket from a height of approximately 15 cm.…”

Section: Determination Of Mineral Contentsmentioning

confidence: 99%

Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

et al. 2011

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Biochemical and technological properties were determined in developing Myrtus communis L. fruits (myrtle) from Mersin to investigate potential uses. Completely ripe black and white fruits contained ash, crude protein, crude oil, water-and alcohol soluble extracts, tartaric, malic and citric acids, and minerals including Ca, K, P, Mg and Na. Proximate compounds (%) for black and white fruits were: 7. 47

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Physical Properties of Soybean

Cited by 335 publications

References 0 publications

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

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