Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored f...

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Bibliographic Details
Main Authors: Ece Gulkirpik, Marco Toc, Richard A. Atuna, Francis K. Amagloh, Juan E. Andrade Laborde
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
soybean
full fat-soy flour
germination
roasting
oxidative stability
sensory quality
Online Access:https://www.mdpi.com/2304-8158/10/9/2192

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