The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes
Four different heating treatments with two different methods of cooking were applied to soybeans. The treatments were boiling 20 min, autoclaving 5 min, 10 min, or 20 min, after soaking the beans for 10 hr at 25°C. Vitamin B-6 and free folacin in cooking water were significantly (P<0.05) affected...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1957/25998 |