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http://krishi.icar.gov.in/jspui/handle/123456789/45122
Title: | Evaluation of vegetable-type soybean for sucrose, taste-related amino acids and isoflavones content |
Other Titles: | Not Available |
Authors: | Vineet Kumar , Anita Rani , Lokesh Goyal , Devendra Pratap , S.D. Billore & G.S. Chauhan |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | National Research Centre for Soybean |
Published/ Complete Date: | 2011-08-16 |
Project Code: | Not Available |
Keywords: | Vegetable soybean, Sucrose, Amino acids, Isoflavones, Taste |
Publisher: | Taylor and Francis |
Citation: | Vineet Kumar , Anita Rani , Lokesh Goyal , Devendra Pratap , S.D. Billore & G.S. Chauhan (2011) Evaluation of Vegetable-Type Soybean for Sucrose, Taste-Related Amino Acids, and Isoflavones Contents, International Journal of Food Properties, 14:5, 1142-1151 |
Series/Report no.: | Not Available; |
Abstract/Description: | Vegetable soybean differs from the conventional soybean in its distinct taste. Genetic variability has been scarcely investigated in vegetable soybean for taste-related compounds viz. sucrose, aspartic acid, glutamic acid, glycine, alanine, and isoflavones. In the present study, analysis of green seeds of 12 vegetable-type genotypes, between reproductive stages of R6 and R7 (i.e., when the pods were completely filled but the seeds and pods shell not yet turned yellow), revealed ranges of 1.28–7.12, 0.37–1.51, 0.64–2.82, 0.17–0.72, 0.11–0.51 g/100 g for sucrose, aspartic acid, glutamic acid, glycine, alanine content, respectively, while a range of 8.64–33.19 mg/100 g was observed for total isoflavones content. Genotypes with high levels of sucrose, aspartic acid, glutamic acid and alanine scored high for taste. Results did not indicate any significant relationship between isoflavones content and the taste score. |
Description: | Not Available |
ISSN: | 1094-2912 (Print) 1532-2386 (Online) |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Food Properties |
NAAS Rating: | 7.81 |
Volume No.: | 14 |
Page Number: | 1142-1151 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1080/10942911003592761 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/45122 |
Appears in Collections: | CS-DSBR-Publication |
Files in This Item:
File | Description | Size | Format | |
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Evaluation of Vegetable Type Soybean for Sucrose Taste Related Amino Acids and Isoflavones Contents.pdf | 516.83 kB | Adobe PDF | View/Open |
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