Open AccessSoybean Varieties wth Possible Utilization in Food Industry
Author(s) -
Raluca Rezi,
E. Mureşanu
Publication year - 2013
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:9819
Subject(s) - agronomy , food industry , raw material , high protein , cultivar , biology , soybean oil , food science , microbiology and biotechnology , ecology
Like other legumes, soybeans are rich in nutrients. However, the macronutrient profile of soybeans differs in some important ways from most other legumes. Soybeans are higher in both protein and oil content than other beans and are relatively low in carbohydrates. Food industry use products using soybean or soybean-derived products as one of the main ingredients. The main characteristics for a soybean variety to be used as raw material for the food industry are: light hilum colour, high protein content, low content in allergent factors. The new orientation for the Breeding Program at ARDS Turda for variety breeding is to offer soybean varieties with special use such as varieties for human consumption. The characteristics and features of the soybean varieties created at A.R.D.S. Turda recommend them to have possible utilization  in the food industry.