The Indian Journal of Nutrition and Dietetics

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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
     

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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.
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  • Studies on Modified Atmospheric Packaging of Full-Fat Soyflour

Abstract Views: 180  |  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.