Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method
Soybeans have an oil content of 34-45%, containing about 15% saturated fatty acids and 85% unsaturated fatty acids, of which between 14-43% oleic acid and 44-75% linoleic acids. In recent years, high quality soybean oil has been produced with a diverse range of compositions by developing mid-oleic (...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Ovidius University Press
2019-01-01
|
| Series: | Ovidius University Annals: Economic Sciences Series |
| Subjects: | |
| Online Access: | http://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2020/02/Section%20III/27.pdf |
| _version_ | 1818910946779725824 |
|---|---|
| author | Steluța Radu Mihaela Constandache Liliana Nicodim |
| author_facet | Steluța Radu Mihaela Constandache Liliana Nicodim |
| author_sort | Steluța Radu |
| collection | DOAJ |
| description | Soybeans have an oil content of 34-45%, containing about 15% saturated fatty acids and 85% unsaturated fatty acids, of which between 14-43% oleic acid and 44-75% linoleic acids. In recent years, high quality soybean oil has been produced with a diverse range of compositions by developing mid-oleic (43.1% -81.8%) and high-oleic (75-90,7%) soybean varieties. For the correct use of soybean oils in food and other industries, the content of oil, moisture and protein, fatty acid compositions and quality characteristics, must be evaluated both at harvesting and at marketing and processing and a study on consumer behavior regarding consumption of soybean oil. More than 40% of the investigated samples know the nutritional benefits of soybeans oils and the benefits of using it in a healthy diet. The sociological study was carried out on 154 consumers where the sociological research indicated the categories of consumers, nutrition criteria, food safety.
Experimentally followed the behaviour of consumers to detect or group the types of consumers according to their gastronomic style. |
| first_indexed | 2024-12-19T22:50:53Z |
| format | Article |
| id | doaj.art-0791c1b9c4cf43f4b3f1c2887ac91789 |
| institution | Directory Open Access Journal |
| issn | 2393-3127 2393-3127 |
| language | English |
| last_indexed | 2024-12-19T22:50:53Z |
| publishDate | 2019-01-01 |
| publisher | Ovidius University Press |
| record_format | Article |
| series | Ovidius University Annals: Economic Sciences Series |
| spelling | doaj.art-0791c1b9c4cf43f4b3f1c2887ac917892022-12-21T20:02:49ZengOvidius University PressOvidius University Annals: Economic Sciences Series2393-31272393-31272019-01-01XIX2365370Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic MethodSteluța Radu0Mihaela Constandache1Liliana Nicodim2University of Science Agriculture and Veterinary Medicine of Iași“Carol I” Commercial College from Constanța“Ovidius” University from ConstanțaSoybeans have an oil content of 34-45%, containing about 15% saturated fatty acids and 85% unsaturated fatty acids, of which between 14-43% oleic acid and 44-75% linoleic acids. In recent years, high quality soybean oil has been produced with a diverse range of compositions by developing mid-oleic (43.1% -81.8%) and high-oleic (75-90,7%) soybean varieties. For the correct use of soybean oils in food and other industries, the content of oil, moisture and protein, fatty acid compositions and quality characteristics, must be evaluated both at harvesting and at marketing and processing and a study on consumer behavior regarding consumption of soybean oil. More than 40% of the investigated samples know the nutritional benefits of soybeans oils and the benefits of using it in a healthy diet. The sociological study was carried out on 154 consumers where the sociological research indicated the categories of consumers, nutrition criteria, food safety. Experimentally followed the behaviour of consumers to detect or group the types of consumers according to their gastronomic style.http://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2020/02/Section%20III/27.pdfsoybeanoilsconsumer’s health |
| spellingShingle | Steluța Radu Mihaela Constandache Liliana Nicodim Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method Ovidius University Annals: Economic Sciences Series soybean oils consumer’s health |
| title | Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method |
| title_full | Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method |
| title_fullStr | Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method |
| title_full_unstemmed | Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method |
| title_short | Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method |
| title_sort | improving the nutritional value of foods by using the essential fatty acids obtained from soybean seeds through the ir spectroscopic method |
| topic | soybean oils consumer’s health |
| url | http://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2020/02/Section%20III/27.pdf |
| work_keys_str_mv | AT stelutaradu improvingthenutritionalvalueoffoodsbyusingtheessentialfattyacidsobtainedfromsoybeanseedsthroughtheirspectroscopicmethod AT mihaelaconstandache improvingthenutritionalvalueoffoodsbyusingtheessentialfattyacidsobtainedfromsoybeanseedsthroughtheirspectroscopicmethod AT liliananicodim improvingthenutritionalvalueoffoodsbyusingtheessentialfattyacidsobtainedfromsoybeanseedsthroughtheirspectroscopicmethod |