Wpływ czasu moczenia na teksturę nasion soi
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Changes in textural properties of Polan and Legenda cultivars of soybean seeds resulting from
hydrothermal processing were analyzed. The seeds were subjected to treatment consisting of soaking them
in water on 20ºC for 120 minutes and were taken out each time and were subjected to compression tests.
During the process of soaking a decrease in the values of hardness and chewiness of soybean seeds occurs.
Changes in hardness and chewiness of the Polan variety are described by means of the linear function. For
every minute the values of hardness dropped by 1.71 N on the average, and of chewiness by 0.3 N. Changes
in hardness and chewiness of the seeds Legenda variety were described by means of the exponential function.
The coefficients of equations determined here suggest that for every minute there is a 2% reduction in hardness
and a 4% reduction in chewiness.