UGC Approved Journal no 63975(19)

ISSN: 2349-5162 | ESTD Year : 2014
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Published in:

Volume 9 Issue 1
January-2022
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR2201333


Registration ID:
319231

Page Number

d245-d252

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Title

A LITERATURE REVIEW ON EFFECTS AND USES OF AROMATIC COMPOUNDS IN SOYBEAN

Abstract

Soybeans (Glycine max) are traditionally used as nutritious foods all over the world because of high protein and oil content. Soybean is the world’s most important seed legume, as it contributes almost 25% of global edible oil, and about two-thirds of the world’s protein requirement. Soybean’s utilization is limited in some part the world because of characteristic soy flavor. This unpleasant flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. These flavor compounds usually interact with protein and lead to the formation of new off flavors. It may reduce the digestibility and nutritive value of soybeans. It is considered as off-flavor formation in foods is generally associated with lipid oxidation. According to some fats and oils also are responsible for many desirable and undesirable flavors. This article illustrates the volatile compounds isoflavones present in soybean, their role and impact on nutritional value.

Key Words

Proteins, isoflavones, nutritional value oils, soybean

Cite This Article

"A LITERATURE REVIEW ON EFFECTS AND USES OF AROMATIC COMPOUNDS IN SOYBEAN", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 1, page no.d245-d252, January-2022, Available :http://www.jetir.org/papers/JETIR2201333.pdf

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2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"A LITERATURE REVIEW ON EFFECTS AND USES OF AROMATIC COMPOUNDS IN SOYBEAN", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 1, page no. ppd245-d252, January-2022, Available at : http://www.jetir.org/papers/JETIR2201333.pdf

Publication Details

Published Paper ID: JETIR2201333
Registration ID: 319231
Published In: Volume 9 | Issue 1 | Year January-2022
DOI (Digital Object Identifier):
Page No: d245-d252
Country: Solapur, Maharashtra, India .
Area: Medical Science
ISSN Number: 2349-5162
Publisher: IJ Publication


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