Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean

Abstract

Full fat soy (Glycine max L) flour (FFSF) from germinated 'MAUS 47' variety was packed in Al foil laminated paper (75microns Al foil), low density polyethylene (LDPE, 125 microns), biaxially oriented polypropylene (BOPP, 100 microns) packets and polyethylene tetraphthalate (PET) jars and stored in ambient (25-35 °C, 45-55%RH) and accelerated conditions (40 °C, 90% RH) and tested every 15 days for a period of 75 days for changes in moisture, protein, fat, free fatty acid and nitrogen solubility. Increase in contents of moisture and free fatty acid with corresponding decrease in fat and solubility were observed in all stored packs more under accelerated conditions as compared to ambient conditions of storage. Among packaging materials FFSF from sprouted soybean was best kept in Al foil laminated packages followed by LDPE and BOPP packagingmaterials. Flour from sprouted soybean could be kept safely for 90 days in ambient and 75 days in accelerated conditions. © Association of Food Scientists & Technologists (India) 2011.