Physicochemical and technological properties of soybean as a function of storage conditions

dc.contributoren-US
dc.creatorZiegler, Valmor
dc.creatorFerreira, Cristiano Dietrich
dc.creatorVanier, Nathan Levien
dc.creatorSantos, Marco Aurélio Ziemann dos
dc.creatorOliveira, Maurício de
dc.creatorElias, Moacir Cardoso
dc.date2016-09-19
dc.date.accessioned2022-12-07T19:26:35Z
dc.date.available2022-12-07T19:26:35Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3858
dc.identifier10.3895/rebrapa.v7n3.3858
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313796
dc.descriptionThis study aims to evaluate the effect of moisture content (9, 12, 15 and 18%) and storage temperature (11, 18, 25 and 32 °C) on the proximate composition, bulk density, protein solubility, fat acidity and fatty acid profiles of 12-months stored soybeans. The protein and fat contents decreased after 12 months of storage, with lower values observed in the grains stored with 18% moisture content at 32 °C. Significant decrease was observed in bulk density of grains stored with 15 and 18% moisture content. After 12 months of storage, significant changes in the protein solubility of 32 °C-stored soybeans were observed, regardless of the grain moisture content. The fat acidity was well controlled in grains stored with 9 and 12% moisture content, even at 32 °C. The free fatty acid profile revealed a decrease in linolenic (C18:3) acid and an increase in linoleic (C18:2) acid in grains stored at 15 and 18% moisture content. Grain stored for 12 months with 15 and 18% moisture content at 11 °C showed minimal changes in bulk density, protein solubility, lipid acid and fatty acids profile compared with those metrics determined in soybeans on the first day of storage.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3858/pdf
dc.rightsDireitos autorais 2016 CC-BYpt-BR
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 7, n. 3 (2016); 117 - 132en-US
dc.sourceBrazilian Journal of Food Research; v. 7, n. 3 (2016); 117 - 132pt-BR
dc.source2448-3184
dc.source10.3895/rebrapa.v7n3
dc.subjectArmazenamento de Produtos Agrícolasen-US
dc.subjectGlycine max; storage conditions; fat acidity; protein solubility; fatty acid profile.en-US
dc.titlePhysicochemical and technological properties of soybean as a function of storage conditionsen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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