Abstract
Abstract This article determines the effect of postharvest storage time and conditions on soybean rehydration, cooking (texture) quality and testa color. Soybean ( G lycine max L .) samples were stored for 12 months (0, 3, 6, 9 and 12 months) at three moisture contents ( MC ) (9, 11 and 13%) and at three temperatures (10, 20 and 30 C ). Soybeans were measured for rehydration, cooked bean texture and testa color. Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength, reduced L *, increased a *, reduced b * color values and increased Δ E * ab color difference. This effect increased with increased storage time. Soybean storage at high MC and temperature for extended periods resulted in reduced cooked bean cooking quality and darkening of the soybean testa. This is expected to have a negative effect on soybean processing quality, sensory acceptability and economic value. Practical Applications This work elucidates the effect of soybean storage for extended periods of time under varying temperatures and MC . Such storage may lead to detrimental changes in the soybean technological and physical properties; the major changes being testa darkening, reduced hydration and loss of cooking quality. Unfavorable soybean storage and related loss of quality will result in lower commercial value and reduced acceptability of soybeans by food processors and consumers. As a consequence, this work will provide information relevant to the formulation of appropriate soybean storage conditions for maintaining good soybean processing quality.
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Claims 9
Claim · model-written summary
Higher storage moisture and temperature increased soybean hydration after six hours of soaking.
- Taxon
- Soybeans
Glycine maxe0 - Treatment
- increasing MC and temperaturee0
- Outcome
- hydratione0
- Direction
- increasede0
- Qualifier
- after 6 h of soakinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking”
Claim · model-written summary
Higher storage moisture and temperature increased cooked soybean texture strength.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- increasing MC and temperaturee0
- Outcome
- cooked bean texture strengthe0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength”
Claim · model-written summary
Higher storage moisture and temperature reduced soybean testa L* value.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- increasing MC and temperaturee0
- Outcome
- L *e0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength, reduced L *”
Claim · model-written summary
Higher storage moisture and temperature increased soybean testa a* value.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- increasing MC and temperaturee0
- Outcome
- a *e0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength, reduced L *, increased a *”
Claim · model-written summary
Higher storage moisture and temperature reduced soybean testa b* value.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- increasing MC and temperaturee0
- Outcome
- b *e0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength, reduced L *, increased a *, reduced b *”
Claim · model-written summary
Higher storage moisture and temperature increased soybean testa Δ E * ab color difference.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- increasing MC and temperaturee0
- Outcome
- Δ E * ab color differencee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored at increasing MC and temperature, especially at MC 13%, 30 C , exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength, reduced L *, increased a *, reduced b * color values and increased Δ E * ab color difference.”
Claim · model-written summary
These soybean storage effects grew with longer storage time.
- Taxon
- SoybeanGlycine maxt0
- Treatment
- storage timee0
- Outcome
- effecte0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This effect increased with increased storage time.”
t0“Soybean”
Claim · model-written summary
Long high-moisture, high-temperature storage reduced cooked soybean quality.
- Taxon
- SoybeanGlycine maxe0
- Treatment
- storage at high MC and temperature for extended periodse0
- Outcome
- cooked bean cooking qualitye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybean storage at high MC and temperature for extended periods resulted in reduced cooked bean cooking quality”
Claim · model-written summary
Long high-moisture, high-temperature storage darkened soybean testa.
- Taxon
- SoybeanGlycine maxe0
- Treatment
- storage at high MC and temperature for extended periodse0
- Outcome
- darkening of the soybean testae0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybean storage at high MC and temperature for extended periods resulted in reduced cooked bean cooking quality and darkening of the soybean testa.”
The same questions in other papers
storage · organism · Glycine max (soybean)Positive and negative results
1 in the opposite direction
- positive
storage · quality: grain · Glycine max (soybean)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.