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| Lehmali,IF; Jafari,MA. |
| ABSTRACT The aim of this research was to study the effect of thermal and non-thermal processing methods on chemical composition, quality indicators and apparent digestibility of soybean nutrients. For this, four processing methods (unprocessed, extruded, thermal, and gamma radiation) were applied on two soybean varieties (Katol & Caspian). Rations were formulated based on kinds of soybean (processed and unprocessed). The experiment was continued using 600 male Ross broiler chickens during 3 feeding phases (starter, grower, and finisher). Traits were measured and analyzed with the Lsmeans procedure by SAS software. The results showed the interaction effects of soybean varieties and processing methods were significant on the crude fiber, calcium, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestibility; Processing; Soybean; Thermal; Varieties. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400327 |
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| Wang,Yugao; Zhang,Liming; Li,Xinglin; Gao,Wenyuan. |
| The starches obtained from two different yam residues, which were treated with alkali(starch-A) or enzyme (starch-E), were studied and compared with yam starch isolated using ordinary method (starch-O) for morphological, crystalline pattern, thermal, and pasting properties. The results revealed that the amylose content of three starches ranged from 19.47 to 22.17%. The granule surfaces of starch-A and starch-E were as smooth as that of starch-O. The crystalline pattern of the three starches was a C-type. The transition temperatures (To, Tp and Tc) varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30 to 86.65 ºC, respectively. The starch-E showed the highest Δ Hgel, followed by the starch-A, while it was lowest for the starch-O. According to the viscosity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yam starch; Yam residue; Thermal; Crystallinity; Pasting property. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200004 |
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