Engineering of Soybean Extract Powder: Identification, Characterisation and Stability Evaluation

Abstract:

Article Preview

Soybeans and soy products are the main source of isoflavones. Soy isoflavones are phytochemicals of intense interest due to their association with a variety of health protective effects. The objective of this study was to identify, characterise, and to evaluate the soybean extracted powder . The extraction of soybean was prepared in dry powder by using spray drying technique. The powder was then investigated for their stability for 1 year. The studied parameters were identification of isoflavone by TLC and HPLC and some physicochemical properties such as moisture content, wettability and thermogram. The result showed that both genistein and daidzein were stable for 1 year of study whereas the extract form was not stable.

Info:

Periodical:

Advanced Materials Research (Volumes 194-196)

Edited by:

Jianmin Zeng, Taosen Li, Shaojian Ma, Zhengyi Jiang and Daoguo Yang

Pages:

507-510

DOI:

10.4028/www.scientific.net/AMR.194-196.507

Citation:

P. Sobharaksha et al., "Engineering of Soybean Extract Powder: Identification, Characterisation and Stability Evaluation", Advanced Materials Research, Vols. 194-196, pp. 507-510, 2011

Online since:

February 2011

Export:

Price:

$35.00

In order to see related information, you need to Login.

In order to see related information, you need to Login.