The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Modified Atmospheric Packaging of Full-Fat Soyflour


Affiliations
1 Indo-US Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, (ICAR) Nabi Bagh, Berasia Road, Bhopal-462 018, India
2 School of Packaging, Michigan State University, East Lansing, M. I. 48823-1223, United States
     

   Subscribe/Renew Journal


Full fat soyflour (FFSF) is one of the most promising forms in which soybean protein (4C%) and oil (20%) can be used in human diet. But due to rich nutritional value the soybased foods have poor keeping quality through microbial contaminants and enzymes like lipoxidase/protease. The oxidative rancidity may also develop due to non-enzymic decomposition of lipid hydro peroxide.
User
Notifications

Abstract Views: 276

PDF Views: 2




  • Studies on Modified Atmospheric Packaging of Full-Fat Soyflour

Abstract Views: 276  |  PDF Views: 2

Authors

P. C. Bargale
Indo-US Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, (ICAR) Nabi Bagh, Berasia Road, Bhopal-462 018, India
Roger C. Griffin
School of Packaging, Michigan State University, East Lansing, M. I. 48823-1223, United States

Abstract


Full fat soyflour (FFSF) is one of the most promising forms in which soybean protein (4C%) and oil (20%) can be used in human diet. But due to rich nutritional value the soybased foods have poor keeping quality through microbial contaminants and enzymes like lipoxidase/protease. The oxidative rancidity may also develop due to non-enzymic decomposition of lipid hydro peroxide.