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Soybean (legume) — Ingredient · Foodgeist
Ingredient
Soybean
legume
Cook with Soybean
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“This syndrome, seen frequently with earlier fat emulsions, has not been reported previously as a complication of the 10% soybean oil emulsion.”
What science says
compound effect
“In utilizing SDA-enhanced soybean oil (SBO) derived from genetically modified soybeans, our objectives were to examine the potential to increase the n-3 fatty acid content of milk fat and to determine the efficiency of SDA uptake from the digestive tract and transfer to milk fat.”
SDA-enhanced soybean oil→increases→n-3 fatty acid content of milk fat
“Incorporation of soybean and cowpea flour into germinated bean flour at levels of 10 and 30%, respectively, produced a composite with higher functional properties”
functional properties→increased→incorporation of soybean and cowpea flour
“Soybean–camel milk yogurt had 2-folds higher TPC on day 0 and 7 (149.59 ± 1.8 and 111.44 ± 2.8 μgGAE/ml respectively) than plain-camel milk yogurt (60.04 ± 0.01 and 55.22 ± 0.01 μgGAE/ml respectively).”
soybean→increases→total phenolic content in camel milk yogurt
“Soybeans stored under mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage) exhibited no significant changes in their color or composition except for moisture contents, and maintained good qualities for tofu making for up to 18 months.”
soybeans→exhibit no significant changes in color or composition→stored under mild (57% RH, 20°C), cold (4°C), and uncontrolled ambient conditions (garage)