期刊
RADIATION PHYSICS AND CHEMISTRY
卷 79, 期 4, 页码 490-494出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.radphyschem.2009.10.009
关键词
Radiation processing; Soybean; Tofu; Soya protein; Functional properties
Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean. (C) 2009 Published by Elsevier Ltd.
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