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Effect of soybean pretreatment on the color quality of soybean oil

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Journal of the American Oil Chemists’ Society

Abstract

Color reversion in soybean oil can be prevented by reducting the enzyme activity of soybeans before cracking and flaking. Soybean oil extracted from steamed, intact soybeans (18% moisture) had lower Rm (max. red) values in RBD oil, higher amounts of γ-tocopherol, plus its isomers, in both crude and RBD oil, and also higher amounts of hydratable phosphatides in crude oil than those in the oils from the same beans without steam treatment. For soybean pretreatments, a toasting process is less effective than the steaming process for the inhibition of color reversion of soybean oil. To prevent the occurrence of color reversion in RBD soybean oil, the amount of γ-tocopherol and γ-TED (5-[tocopheryloxy]-γ-tocopherol) should be above 550 ppm in crude oil.

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Authors and Affiliations

  1. Food Industry Research and Development Institute, P.O. Box 246, 30099, Hsinchu, Taiwan, Republic of China

    Yan-Hwa Chu & Woan-Meei Lin

Authors
  1. Yan-Hwa Chu
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  2. Woan-Meei Lin
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Cite this article

Chu, YH., Lin, WM. Effect of soybean pretreatment on the color quality of soybean oil. J Am Oil Chem Soc 67, 368–372 (1990). https://doi.org/10.1007/BF02539692

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  • DOI: https://doi.org/10.1007/BF02539692

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