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KMID : 0380619870190040305
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 4 p.305 ~ p.310
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Changes of Lipids in Whole Soybean and Soy Flour during Storage
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Abstract
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Whole soybean and soy flour were stored under two humidifies (65% and 85% RH) at 25℃ for 90 days to investigate the oxidation of total lipids. It was found that acid value and peroxide value of total lipids extracted from whole soybean and soy flour increased in proportion with the storage period. The change was more pronounced for soy flour stored at 85% RH. The increase of acid value and peroxide value was retarded by using the OPP/AI/PE film as packing material and the change of fatty acid was also reduced for whole soybean and soy flour. As for the change of fatty acid composition, polyunsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased in proportion with the storage period.
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