Conversion/degradation of isoflavones and color alterations during the drying of okara
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- 作者：Marina Martins Muliterno marinamuliterno@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Daniele Rodrigues dr.danirod@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Fernando Sanches de Lima fers.sanches@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Elza Iouko Ida elida@uel.br" class="auth_mail" title="E-mail the corresponding author ; Louise Emy Kurozawa ; louisek@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soy pulp ; Convective drying ; Drying kinetics model ; Quality ; Isoflavones
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：512-519
- 全文大小：933 K
文摘
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We evaluated isoflavones and color of okara during oven-drying at 50, 60 and 70 °C.
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Okara browning occurred during drying for all temperatures.
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At 50 °C, conversion of glycosides to aglycones was observed up to 6 h of drying.
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Drying at 70 °C led to higher isoflavones loss.