한국작물학회:학술대회논문집 (Proceedings of the Korean Society of Crop Science Conference)
- 한국작물학회 2017년도 9th Asian Crop Science Association conference
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- Pages.264-264
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- 2017
Evaluation of the quality stability on the soybean flour depending on storage conditions
- Park, Sung-Kyu (Department of Crop Science, College of Sanghuh Life Science, Konkuk University) ;
- Son, Na-Young (Department of Crop Science, College of Sanghuh Life Science, Konkuk University) ;
- Kim, Mi-Jung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
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Chung, Ill-Min
(Department of Crop Science, College of Sanghuh Life Science, Konkuk University)
- 발행 : 2017.06.04
초록
Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and