000			a
999			_c15126 _d15126
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005			20210901115510.0
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040			_aAIKTC-KRRC _cAIKTC-KRRC
100			_914168 _aRaigar, Rakesh Kumar
245			_ampact of Pilot Scale Roasting Treatment on Physical and Functional Properties of Soybean (Glycine max L.)
250			_aVol.102(2), June
260			_aNew York _bSpringer _c2021
300			_a489-498p.
520			_aThe physical and functional properties viz. moisture content, bulk density, browning index, protein digestibility, hardness, water and oil absorption capacity were studied during pilot scale roasting of soybean at different roasting times from 10 to 35 min and roasting temperatures from 160 to 190 °C and its interaction applied. The changes in physical and functional properties were recorded as dependent variables data which were fitted to linear and quadratic models. Roasting of soybean at 186 °C for 30 min (optimized conditions) gives the optimum range of moisture content (2.90–3.20%), hardness (70–75 kg), browning index (62–68), bulk density (0.66–0.68 g/cc), protein digestibility (80–82%) and a water/oil absorption capacity (1.50/1.22 g/g) with 0.68 desirability. The granular morphology and DSC results were significantly changed after roasting. The optimized pilot scale roasting study of soybean will help to scale-up the small-scale industries for the commercial production of better quality of food products.
650		0	_94621 _aCivil Engineering
700			_914169 _a Mishra, Hari Niwas
773	0		_x 2250-2149 _tJournal of the institution of engineers (India): Series A _dSwitzerland Springer
856			_uhttps://link.springer.com/article/10.1007/s40030-021-00535-y _yClick here
942			_2ddc _cAR