Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.82 (1984)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.79 (1981)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.103 (2005)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.80 (1982)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.104 (2006)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.83 (1985)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.77 (1979-1980)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.92 (1994)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.84 (1986)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.94 (1996)

Fishery bulletin / U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service.

v.102 (2004)

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

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

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.