Banner
Current IssueEditorial BoardOnline First Articles
Current IssueEditorial BoardOnline First Articles
Legume Research
Print ISSN: 0250-5371
Online ISSN: 0976-0571
NASS Rating
6.80
SJR
0.32
CiteScore
0.906

Chief Editor:
J. S. Sandhu
Vice Chancellor, SKN Agriculture, University, Jobner, VC, NDUAT, Faizabad, Deputy Director General (Crop Science), Indian Council of Agricultural Research (ICAR), New Delhi
Frequency:Monthly
Indexing:
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Go...

Research Article

Legume Research, volume 42 issue 1 (february 2019) : 39-44

Physico-chemical, engineering and functional properties of two soybean cultivars

Jagbir Rehal, Vinod Beniwal, B.S. Gill
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, Punjab, India
Cite article:- Rehal Jagbir, Beniwal Vinod, Gill B.S. (2017). Physico-chemical, engineering and functional properties of two soybean cultivars. Legume Research. 42(1): 39-44. doi: 10.18805/lr.v0iOF.9109.

ABSTRACT

Information on the physico-chemical, engineering and functional properties of soybean is pertinent to design equipment for the grading, pretreatments and processing. It will also help to decide the right end-use of the valuable crop as it has various diverse applications. This study evaluated these properties of two popular cultivars of soybean grown in Punjab, India viz. SL-744 and SL-958 and the investigations revealed that the grains of SL-958 are bolder and heavier than SL-744 with lighter color, greater hydration capacity, swelling capacity and volume making it more suitable for applications which require soaking and heat processing. SL-744 exhibits higher water absorption and oil absorption capacities as well as foaming capacity hence it can be used in baking industry where these properties are desirable for improving the texture, consistency and flavor of the prepared products. 

REFERENCES

  1. Acuña, S. P. C., González, J H G., and Torres, I. D. A., (2012). Physicochemical characteristics and functional properties of vitabosa (Mucuna deeringiana) and soybean (Glycine max). Ciênc. Tecnol. Aliment., Campinas, 32(1), 98-105. 
  2. Adebowale, Y.A., Adeyemi, A., and Oshodi, A., (2005). Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species. Food Chem., 89, 37–48.
  3. Akubor, P. and Onimawo, I., (2003). Functional properties and performance of soybean and maize flour blends in cookies. Plant F. Hum. Nutr., 58, 1–12.
  4. Altuntas E., Özgöz E., and Taser Ö.F., (2005). Some physical properties of fenugreek (Trigonella foenum-graceum L.) seeds. J. Food Engg., 71, 37–43.
  5. Anonymous. 2014. http://www.factfish.com/catalog/crop.
  6. AOAC, (2000). Official Methods of Analysis. Washington, DC, USA.
  7. Beuchat, L. R., (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem., 25, 258-261. 
  8. Bryant, R.J., Kadan R.S., Champagrte E.T., Vinyard B.T., and Boykin D., (2001). Functional and digestive characteristics of extruded rice flour. Cereal Chem., 78,131–137.
  9. Chandra, S. and Samsher., (2013). Assessment of functional properties of different flours. African J. Agric. Res., 8(38), 4849-4852.
  10. Chang, C. S., (1988). Measuring density and Porosity of grain kernels using a gas pynometer. Cereal Chem., 65(1), 13–15.
  11. Coffman, C. W. and Garcia, V. V., (1977). Functional properties and amino acid content of protein isolate from mung bean flour. J. Food Engg., 12, 473-484. 
  12. Dixit, A.K., Antony, J.I.X., Sharma, N.K., and Tiwari, R.K., (2011). Soybean constituents and their functional benefits. In: Tiwari VK, Mishra BB (Eds). Opportunity, Challenge and Scope of Natural Products in Medicinal Chemistry. Research signpost Publication, Kerala, India 367-383. 
  13. Fabiyi, E.F., (2006). Soybean Processing, Utilization and Health Benefits. Pak. J. Nut., 5 (5), 453-457.
  14. Ghasemi, V. M., Moblia, H., Jafaria, A., Keyhania, A R., Heidari, S M., Rafieea, S., and Kheiralipoura, K., (2008). Some physical properties of rough rice (Oryza sativa L.) grain. J. Cereal Sci., 47 (3), 496–501. 
  15. Jain, R.K. and Bal, S., (1997). Properties of pearl millet. J. Agric. Engg. Res., 66, 85-91.
  16. Jha, S.N., (1999). Physical and hygroscopic properties of Makhana. J. Agric. Engg. Res., 72, 145-150.
  17. Jitngarmkusol, S., Hongsuwankul, J., and Tananuwong, K., (2008). Chemical composition, functional properties, and microstructure of defatted macademice flours. Food Chem., 110, 23-30.
  18. Kaur, G. J., Rehal, J., Singh, B., Singh, A. K. and Kaur, A., (2015). Development of multigrain breakfast cereal using extrusion technology. Asian J. Dairy Food Res., 34(3), 219-224.
  19. Kaur, M. and Singh N., (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chem., 91, 403–411.
  20. Kaushal, P., Kumar, V., and Sharma, H.K., (2012). Comparative study of physicochemical, functional, anti-nutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa), pigeon pea (Cajanus cajan) flour and their blends. LWT-Food Sci. Technol., 48, 59-68.
  21. Kingsley, A.R.P., Singh, D.B., Manikantan, M.R., and Jain, R.K., (2006). Moisture dependent physical properties of dried pomegranate seeds. J. Food Engg., 75, 492-496.
  22. Krishna, A., Singh, G., Kumar, D., and Agarwal, K., (2003). Physico-chemical characteristics of some new varieties of soybean. J. Food Sci. Technol., 40, 490–492.
  23. Lawal, O.S., Adebowale, K.O., (2004). Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of muncuna bean (Mucuna pruiens) protein concentrate. Nahrung/Food, 48(2), 129- 136.
  24. McWatters, K. H., (1983). Physical and sensory characteristics of Akara processed from cowpea paste and Nigerian cowpea flour. Cereal Chem., 60, 333–336.
  25. Messina, M., McCaskill-Stevens, W., and Lampe, J.W., (2006). Addressing the soy and breast cancer relationship: Review, commentary and workshop proceedings. J. Nat. Cancer Inst., 98 (18), 1275-84. 
  26. Mohsenin, N.N., 1980. Physical Properties of Plant and Animal Materials. Gordon and Breach Press, New York, USA.
  27. Osundahunsi, O.F., Fagbemi, T.N., Kesselman, E., and Shimoni, E., (2003). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. J. Agric. Food Chem., 51, 2232–2236.
  28. Ramteke, R., Kumar, V., Murlidharan, P., Agarwal, D.K., (2010). Study on genetic variability and traits interrelationship among released soybean varieties in India [Glycine max (L.) Merrill]. Elect J. Plant Breed., 1, 1483–1487.
  29. Setchell, K.D.R., and Lydeking-Olsen, E., (2003). Dietary phytoestrogens and their effect on bone: evidence from in vitro and in vivo, human observational and dietary intervention studies. Am. J. Clinic. Nutri., 78 (Suppl3), 593S–609S. 
  30. Sheron, O.P., Tonk, D.S., Kaushik, L.S., Hasija, R.C., and Pannu, R.S., (1998). Statistical Software Package for Agricultural Research Workers. Recent Advances in information theory, Statistics & Computer Applications by D.S. Hooda & R.C. Hasija Depart. of Math. Stat., CCS HAU, Hisar (139-143).
  31. Shirkole, S.S., Kenghe, R.N., and Nimkar, P.M., (2011). Moisture Dependent Physical Properties of Soybean. Int. J. Engg. Sci. Tech., 3(5), 3807-3815.
  32. Singh, K. K., Mridula, D., Barnwal, P., and Rehal, J., (2013). Selected Engineering and Biochemical Properties of 11 Flaxseed Varieties. Food Bioproc. Tech., 6(2), 598-605.
  33. Singh, U. (2001). Functional properties of grain legume flours. J. Food. Sci. Tech., 38(3), 191–199.
  34. Singh, A.K., Kadam, D.M., Saxena, M., and Singh R.P., (2009). Efficacy of defatted soy flour supplement in Gulabjamun. Af. J. Biochem. Res., 3 (4), 130- 135.
  35. Spence, L.A., Lipscomb, E.R., Cadogan, J., Martin, B., Wastney, M.E., Peacock, M., and Weaver, C.M., (2005). The effect of soy protein and soy isoflavones on calcium metabolism in postmenopausal women: a randomized crossover study. Am. J. Clinic. Nutri., 81 (4), 916–22. 
  36. Tavakoli, H., Rajabipour, A., Mohtasebi, S.S., (2009). Moisture-Dependent Some Engineering Properties of Soybean Grains. Agric Eng. Intl: the CIGR Ejournal. Manuscript 1110. Vol. XI. 
  37. Verma, P., Sharma, S., Agarwal, N., Aggarwal, S., and Singh, S. (2014). Soybean (Glycine max L.): A Synonym for Nutrition, Health and Longevity. Int. J. Eng. Sci. Res. Tech., 3(5), 29-41.
  38. Wandkar, S.V, Ukey, P.D., and Pawar, D.A., (2012). Determination of physical properties of soybean at different moisture levels. Agric Eng Int: CIGR Journal., 14(2), 138-142.
  39. Yusuf, A.A., Ayedun, H., Sanni, L.O., (2008). Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean). Food Chem., 111, 277-282.
  40. Zhang, X., Shu, X.O., Li H., Yang, G., Li Q., Gao, Y.T., and Zheng, W., (2005). Prospective cohort study of soy food consumption and risk of bone fracture among postmenopausal women. Archives of Internal Medicine, 165 (16), 1890–1895. 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)