Application of the Bromocresol Purple Index (BCPI) to Evaluate the Effectiveness of Heating Soybeans and Their Products

Marek Szmigielski, Paweł Sobczak, Kazimierz Zawiślak, Dariusz Andrejko, Grażyna Bielecka, Jolanta Rubaj, Jacek Mazur and Małgorzata Szczepanik
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Marek Szmigielski: Department of Biological Foundations of Food and Feeds Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Paweł Sobczak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Kazimierz Zawiślak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Dariusz Andrejko: Department of Biological Foundations of Food and Feeds Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Grażyna Bielecka: National Laboratory for Feedingstuffs, National Research Institute of Animal Production, 20-079 Lublin, Poland
Jolanta Rubaj: National Laboratory for Feedingstuffs, National Research Institute of Animal Production, 20-079 Lublin, Poland
Jacek Mazur: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Małgorzata Szczepanik: Department of Mathematics and Computer Science Applications, University of Life Sciences in Lublin, 20-612 Lublin, Poland

Sustainability, 2022, vol. 14, issue 3, 1-17

Abstract: In this study, a number of the most common methods used in assessing the efficiency of soybean heat treatment were compared. All the methods proved to be useful in assessing the efficiency of heating soybean seeds and soybean products. However, considering the sensitivity, precision, time consumed, and the effectiveness of determination of the characteristics of the samples, the use of the bromocresol purple index (BCPI) appears to be justified. The BCPI method turned out to be universal, allowing distinguishing unheated (BCPI BSM < 70 mg·g −1 ), under-heated (70 mg·g −1 < BCPI BSM < 130 mg·g −1 ), properly heated (BCPI BSM = 130–140 mg·g −1 ), and over-heated samples (BCPI BSM > 140 mg·g −1 ).

Keywords: soybean; heat treatment; trypsin inhibitor activity; urease activity; bromocresol purple index (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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