Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF),...

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Veröffentlicht in:	International journal of food science 2022, Vol.2022, p.1-14
Hauptverfasser:	Robbani, Rahat Bin, Hossen, Md. Munnaf, Mitra, Kanika, Haque, Md. Zahurul, Zubair, Md. Abu, Khan, Shumsuzzaman, Uddin, Md. Nazim
Format:	Artikel
Sprache:	eng
Schlagworte:	Aluminum Amino acids Antioxidants Ascorbic acid Caustic soda Cholesterol Flavonoids Flour Food Food plants Food quality Free radicals Functional foods & nutraceuticals Gallic acid Hydrochloric acid Magnesium Minerals Nutrient content Phenolic compounds Phenols Phenylalanine Phytochemicals Plant-based foods Potassium Proteins Scavenging Sodium Soy products Soybeans Tryptophan Variance analysis
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Zusammenfassung:	Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF), raw soy flour (RSF), and defatted (DF) soy flour for investigating nutritional content, phytochemicals, and in vitro antioxidant activity. The results showed that the SPC contained significantly (p
ISSN:	2356-7015 2314-5765 2314-5765
DOI:	10.1155/2022/9817999