Journal of Texture Studies · 2001 · 22 citations · 6 references
AgricultureAgronomyFood ScienceFood AnalysisSeed ScienceSeed TechnologyMoisture AnalysisMoisture Content AnalysisTexture EvaluationTexture QualityWater ContentBlanchingBlanching Effects On TextureMultiple RegressionSeed Texture AnalysisTemperature Effects On TextureTextural Properties
Dry soybean seeds were soaked in water for 15 to 300 min at temperatures of 50C, 60C, 70C, 80C and then compressed 75% two times with an Instron in a texture profile analysis type of test. A multiple regression analysis showed a nonlinear function of time and temperature of hydration for all the three textural parameters and can be used for determining the blanching conditions for obtaining any desirable texture of the product.
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Malcolm C. Bourne · Food technology · 1978 · 2.7K citations
S.D. Deshpande, Satish Bal · Journal of Food Process Engineering · 1999 · 33 citations
Agriculture, Agronomy, Food Analysis +15