Engineering of Soybean Extract Powder: Identification, Characterisation and Stability Evaluation

Abstract

Soybeans and soy products are the main source of isoflavones. Soy isoflavones are phytochemicals of intense interest due to their association with a variety of health protective effects. The objective of this study was to identify, characterise, and to evaluate the soybean extracted powder . The extraction of soybean was prepared in dry powder by using spray drying technique. The powder was then investigated for their stability for 1 year. The studied parameters were identification of isoflavone by TLC and HPLC and some physicochemical properties such as moisture content, wettability and thermogram. The result showed that both genistein and daidzein were stable for 1 year of study whereas the extract form was not stable.