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Antioksidativni potencijal zrna soje i ekstrudiranje - II. Neliposolubilni antioksidanti zrna soje
Univerzitet u Novom Sadu, Tehnološki fakultet
Projekat:
Projekat Ministarstva nauke Republike Srbije, br. BTR-5.07.0418B

Sažetak
Jedan od mogućih načina smanjenja oksidativnih promena lipida punomasnog ekstrudiranog sojinog griza je očuvanje prirodnog antioksidativnog potencijala zrna soje tokom procesa ekstruzije, što podrazumeva primenu odgovarajućih tehnoloških parametara u procesu ekstruzije pri kojima su gubici antioksidanata zrna soje najmanji. Postupci ekstruzije sa kondicioniranjem i suve ekstruzije rezultiraju minimalnim sniženjem sadržaja nekih neliposolubilnih antioksidanata zrna soje – ukupnih polifenola, izoflavona soje (genistein i daidžein) i fitinske kiseline, što ukazuje na očuvanje antioksidativne potentnosti ispitivanih punomasnih hraniva od zrna soje, čime se u velikoj meri obezbeđuje održivost ovih hraniva.
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jezik rada: srpski
vrsta rada: pregledni članak
objavljen u SCIndeksu: 02.06.2007.

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