MATHEMATICAL MODEL FOR MAXIMUM IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY DURING HYDROTHERMAL PROCESSING OF SOYBEAN COTYLEDON
 
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Pol. J. Food Nutr. Sci. 1998;48(2):285–292
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ABSTRACT
Using response surface methodology (RSM), the non-linear effects of soaking time (0-8 h) and blanching time (5-35 min) at NaHCO3 concentrations up to 0.5% were determined on the relative in vitro protein digestibility (IVPD%) of soybean cotyledons. The applied non-linear mathematical model indicated higher determination coefficient between the experimental and predicted data (R2 ≥ 0.96) within the studied experimental region. The modelling of the effects should help in the selection of optimal parameters of hydrothermal treatment for maximum relative improvement (IVPD) of soybean cotyledon. Based on the model, the maximum digestibility of soybean cotyledon can be expected after soaking time of 4.7 h and blanching time of 16 min at 0.05% NaHCO3 solution.
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