Evaluation of Nutrient Compositions and Heat Processing Factors of Raw Soy and Full-Fat Soybean Using Chemical and Spectrophotometric Methods

Mürsel Özdoğan

Makale detayları

Evaluation of Nutrient Compositions and Heat Processing Factors of Raw Soy and Full-Fat Soybean Using Chemical and Spectrophotometric Methods

Yazarlar:

Mürsel Özdoğan

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Ziraat Mühendisliği (Diğer) | Hayvansal Üretim (Diğer)

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.143-148

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295688

pISSN:

1304-7787

Anahtar kelimeler:

Özet:

 This study aimed to determine the nutrient contents of raw soybean and full fat soybeans FFS. The analysis involved chemical and spectrophotometric methods to determine nutrient composition and heat processing parameters of raw soybean and FFS. A total of 75 samples were collected, including 25 samples from each of the soybean and FFS groups from four commercial firms. The FFS groups, FFS-NT full fat soybean, normal temparature and FFS-HT full fat soybean, high temperature, processed at normal and high temperatures were evaluated separately. The nutritional content of the samples was determined using chemical methods and Near Infrared Reflectance Spectroscopy NIRS device. Additionally, the values of lysine and methionine amino acids were measured spectrophotometrically. In addtional, NIRS device was used to measure protein dispersibility index PDI, protein solubility in potassium hydroxide KOH-PS, trypsin inhibitor activity TIA, and reactive lysine R-lysine values for heat processing parameters. The results showed that PDI, KOH-PS, and TIA values decreased in TYS groups subjected to different heat treatments compared to raw soybean P0.001, while R-lysine values did not differ statistically among these groups. In conclusion, both chemical and NIRS analysis values obtained from raw soybean and TYS samples can be used together or individually in the evaluation of quality criteria, and the heat processing parameters measured spectrophotometrically can also be confidently evaluated in FFS quality programs.

 This study aimed to determine the nutrient contents of raw soybean and full fat soybeans FFS. The analysis involved chemical and spectrophotometric methods to determine nutrient composition and heat processing parameters of raw soybean and FFS. A total of 75 samples were collected, including 25 samples from each of the soybean and FFS groups from four commercial firms. The FFS groups, FFS-NT full fat soybean, normal temparature and FFS-HT full fat soybean, high temperature, processed at normal and high temperatures were evaluated separately. The nutritional content of the samples was determined using chemical methods and Near Infrared Reflectance Spectroscopy NIRS device. Additionally, the values of lysine and methionine amino acids were measured spectrophotometrically. In addtional, NIRS device was used to measure protein dispersibility index PDI, protein solubility in potassium hydroxide KOH-PS, trypsin inhibitor activity TIA, and reactive lysine R-lysine values for heat processing parameters. The results showed that PDI, KOH-PS, and TIA values decreased in TYS groups subjected to different heat treatments compared to raw soybean P0.001, while R-lysine values did not differ statistically among these groups. In conclusion, both chemical and NIRS analysis values obtained from raw soybean and TYS samples can be used together or individually in the evaluation of quality criteria, and the heat processing parameters measured spectrophotometrically can also be confidently evaluated in FFS quality programs.

 This study aimed to determine the nutrient contents of raw soybean and full fat soybeans FFS. The analysis involved chemical and spectrophotometric methods to determine nutrient composition and heat processing parameters of raw soybean and FFS. A total of 75 samples were collected, including 25 samples from each of the soybean and FFS groups from four commercial firms. The FFS groups, FFS-NT full fat soybean, normal temparature and FFS-HT full fat soybean, high temperature, processed at normal and high temperatures were evaluated separately. The nutritional content of the samples was determined using chemical methods and Near Infrared Reflectance Spectroscopy NIRS device. Additionally, the values of lysine and methionine amino acids were measured spectrophotometrically. In addtional, NIRS device was used to measure protein dispersibility index PDI, protein solubility in potassium hydroxide KOH-PS, trypsin inhibitor activity TIA, and reactive lysine R-lysine values for heat processing parameters. The results showed that PDI, KOH-PS, and TIA values decreased in TYS groups subjected to different heat treatments compared to raw soybean P0.001, while R-lysine values did not differ statistically among these groups. In conclusion, both chemical and NIRS analysis values obtained from raw soybean and TYS samples can be used together or individually in the evaluation of quality criteria, and the heat processing parameters measured spectrophotometrically can also be confidently evaluated in FFS quality programs.

 Bu çalışmada çiğ soya ve tam yağlı soyanın TYS besin madde içeriklerinin kimyasal ve spektrofotometrik analizlerle belirlenmesinin yanı sıra soya ve TYS örneklerinde ısıl işlem parametrelerinin spektrofotometrik metotla saptanması amaçlanmıştır. Dört farklı işletmeden alınan çiğ soya ve TYS yemlerinin her birinden 25 adet olmak üzere toplam 75 örnek üzerinde çalışılmıştır. Çiğ soya, normal 119-134C ve yüksek sıcaklıkla 135-141C işlenmiş tam yağlı soya grupları TYS-NS ve TYS-YS kendi aralarında değerlendirilmiştir. Örneklerin besin madde içeriği kimyasal metotlarla ve Yakın Kızılötesi Yansıma Spektrofotometre NIRS cihazı kullanılarak saptanmıştır. Ayrıca, spektrofotometrik olarak lizin ve metiyonin amino asit değerleri de ölçülmüştür. Bunların yanısıra, NIRS cihazıyla ısıl işlem parametrelerinden protein dağılım indeksi PDİ, Potasyum hidroksitde protein çözünürlüğü KOH-PÇ, tripsin inhibitör aktivitesi TİA, reaktif lizin R-lizin değerleri belirlenmiştir. Çiğ soyaya göre farklı ısıl işlem uygulanan TYS gruplarında PDİ, KOH-PÇ ve TİA değerleri düşerken P0.001, R-lizin değerleri istatistiksel olarak fark göstermemiştir. Çiğ soya ve TYS örneklerinde gerek kimyasal analiz değerleri gerekse NIRS analiz değerleri birlikte ya da tek başına kalite kriterlerinin değerlendirmesinde kullanılabileceği, yine spektrofotometrik olarak ölçülen ısıl işlem parametreleri de TYS kalite programlarında güvenle değerlendirilebileceği sonucuna ulaşılmıştır.

Makale detayları

Evaluation of Nutrient Compositions and Heat Processing Factors of Raw Soy and Full-Fat Soybean Using Chemical and Spectrophotometric Methods

Yazarlar:

Mürsel Özdoğan

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Ziraat Mühendisliği (Diğer) | Hayvansal Üretim (Diğer)

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.143-148

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295688

pISSN:

1304-7787

soybean

protein dispersibility index

Trypsin inhibitor activity

protein solubility in KOH

NIRSsoya

Protein dağılım indeski

Tripsin inhibitor aktivitesi

KOH’de protein çözünürlüğü

NIRS

Sayı

Makale detayları

Yazarlar: Mürsel Özdoğan

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Ziraat Mühendisliği (Diğer) | Hayvansal Üretim (Diğer)

Dergi: Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.143-148

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001295688

pISSN: 1304-7787

Sayı

Yazarlar:

Mürsel Özdoğan

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Ziraat Mühendisliği (Diğer) | Hayvansal Üretim (Diğer)

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.143-148

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295688

pISSN:

1304-7787