Abstract
Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.
Highlights
Soybean plants are presumed to be native to northeastern China and were not widely distributed, except in China and Japan, until 1890, even after their introduction in Europe
We aimed to evaluate storage stability and changes in soybean flour quality by monitoring changes in fatty-acid content of raw and roasted soybean flour under different storage conditions
We measured the degree of oxidation in soybean flour under different storage conditions by evaluating the fatty-acid composition and content changes as indicators for storage stability
Summary
Soybean plants are presumed to be native to northeastern China and were not widely distributed, except in China and Japan, until 1890, even after their introduction in Europe. Soybean contains low amounts of saturated fat and is a great source of high-quality protein, dietary fiber, and isoflavone, which makes it unique among other legumes [2]. Most beans are very low in fat, but soybeans have an exceptionally high fat content [3]. Soybean fat has a uniquely high content of polyunsaturated fatty acids, such as linoleic (18-carbon chain with two double bonds; C18:2) and linolenic (C18:3) acids. They contain a substantial amount of monounsaturated fatty acids, such as oleic acid (C18:1), and moderate amounts of saturated fatty acids, such as palmitic (C16:0) and stearic
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