Grasas y Aceites, Vol 50, No 1 (1999)

Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans.

C. M. Evangelista
Food Science Department, ESALQ/USP, Brazil

M.A. B. Regitano-D'Arce
Food Science Department, ESALQ/USP, Brazil


The flavor of soybean products, particularly soy milk, is one of the main problems to its acceptance by Western people. The objective of this work was to evaluate the effects of different microwave pre-heating times on soybean oxidative quality by monitoring the spectrophotometric absorptivity at 232 nm of its lipid fraction during soaking for soymilk production. A decrease in oxidation level was observed in microwave heated soybeans and the longer the exposure time was, the lower was the absorptivity. Absorptivity of non-heated soybeans was 5,36, while those heated for 150s, reached a temperature of 142,5°C and presented 2.93. Data could be represented by a polynomial equation of second order.


Microwave heating; Oxidation; Soaked soybean; Soymilk; UV spectrophotometry.

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Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)

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