Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

Brazilian Journal of Food Research

Lúcio Cardozo Filho¹  Marcos Lúcio Corazza¹  Daniel Mantovani¹  Silvio Claudio da Costa¹ 

关键词: Evaporators;    Modeling;    Simulation;    orange juice;    HYSYS;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

 Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.  DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.32

【 授权许可】

Unknown