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Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

  Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the...

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Principais autores: Mantovani, Daniel, Corazza, Marcos Lúcio, Cardozo Filho, Lúcio, da Costa, Silvio Claudio
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2012
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3322
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spelling peri-article-33222015-11-20T13:05:50Z Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process Mantovani, Daniel Corazza, Marcos Lúcio Cardozo Filho, Lúcio da Costa, Silvio Claudio Extrusion. Final quality. Classification.   Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.  DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.32 Universidade Tecnológica Federal do Paraná (UTFPR) REUNI 2012-05-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3322 10.14685/rebrapa.v2i1.32 Brazilian Journal of Food Research; v. 2, n. 1 (2011); 55-59 Brazilian Journal of Food Research; v. 2, n. 1 (2011); 55-59 2448-3184 10.14685/rebrapa.v2i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3322/2250
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Mantovani, Daniel
Corazza, Marcos Lúcio
Cardozo Filho, Lúcio
da Costa, Silvio Claudio
spellingShingle Mantovani, Daniel
Corazza, Marcos Lúcio
Cardozo Filho, Lúcio
da Costa, Silvio Claudio
Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
author_sort Mantovani, Daniel
title Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
title_short Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
title_full Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
title_fullStr Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
title_full_unstemmed Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
title_sort inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
description   Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.  DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.32
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2012
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3322
_version_ 1805294197429764096
score 10,814766

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