Studies on Modified Atmospheric Packaging of Full-Fat Soyflour

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Authors

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

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.

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Published

1991-04-01

How to Cite

Bargale, P. C., & Griffin, R. C. (1991). Studies on Modified Atmospheric Packaging of Full-Fat Soyflour. The Indian Journal of Nutrition and Dietetics, 28(4), 118–121. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/8209

Issue

Volume 28, Issue 4, Aprial 1991

Section

Original Articles

License

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