Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans

Food Science and Technology (Campinas)

Elisa Noemberg Lazzari Karkle²  Adelaide Beleia¹ 

[1] ,Kansas State University Department Grain Science and Industry Manhattan Ks ,USA

关键词: zinc;    calcium;    iron;    phytic phosphorus;    zinco;    cálcio;    ferro;    fósforo fítico;   

DOI  :  10.1590/S0101-20612010000400034

来源: SciELO

【 摘 要 】

The increasing consumption of soybeans due to its bioactive compounds has attracted interest in describing the grain's constituents and variation during processing. Phytate has been the aim of much research since it chelates essential minerals but also has beneficial antioxidant effects. This study evaluated the variation of phytate, calcium, zinc, and iron during soaking and cooking of soybeans. The phytate: Zn and phytate: Fe molar ratios were determined in order to estimate the bioavailability of these minerals. Six food-type varieties were used: BR 36, BRS 213, BRS 216, BRS 232, BRS 155, and Embrapa 48. The samples were soaked in water 3:1 (w/w) for 12 hours at room temperature and cooked. Cooking time was determined by modeling the softening of each variety using fractional conversion. Water content, phytate, and minerals were determined in raw, soaked and cooked samples. The water content of raw grains for all varieties was 9.9 g.100 g-1 increasing to a range of 58.1-63.7 g.100 g-1 after soaking and 63.1-66.0 g.100 g-1 after cooking. Soaking caused a significant reduction in phytate (23-30%), but cooking caused no additional reduction. The phytate: Zn molar ratio was 20 indicating that zinc absorption could be impaired, while the phytate: Fe molar ratio was 8, below the level of compromising absorption

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License