Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.
作者： Huai-Wen Yang , Cheng-Kuang Hsu , Yu-Fei Yang
DOI: 10.1002/JSFA.6494
关键词:
摘要: BACKGROUND The effects of different thermal processes on the anti-nutritional factors (tannins, phytic acids and trypsin inhibitors) antioxidant capacity yellow soybeans (YS) green-cotyledon small black (GCSBS) were investigated. The soybean samples subjected to roasting, microwaving boiling as treatments. RESULTS Sixty-minute was most effective for eliminating tannins in both YS GCSBS, also resulted maximal reduction acids. Trypsin inhibitors effectively reduced (76.92–97.91%) by microwaving, least favourable retaining total phenolic content. flavonoid content significantly (P 0.05). Microwaving increased FRAP (ferric reducing power) GCSBS up 6.07%. CONCLUSION Our raw possesses much better than YS. a substantial our samples. Dry treatments caused slight increase GCSBS. © 2013 Society Chemical Industry
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