The analysis of biochemical composition and technological traits of seeds of soy varieties selected in FSBSI ‘FE SRIA’ in order to receive functional purpose products

The uniqueness of soy as a raw material for processing is connected not only with high content of protein and oil in seeds, but also with the presence of phosphatides, lecithin, isoflavonoids and a big complex of vitamins in its composition. Soy products as therapeutic and prophylactic means are used at various diseases. The results of theanalysis of biochemical structure and technological properties of seeds of soy varieties of selection of Federal State Budgetary Scientific Institution "Far Eastern Scientific Research Institute of Agriculture" as raw materials for purposeful processing are given in the study. The seeds of four soy varieties of various vegetative periods - Mariya, Marinata, Batya and Uchitel having yellow seeds of an oval or spherical form with a light hilum were investigated. It was established that all studied of soy varieties could be used for highly effective production of food of functional direction. In all studied varieties the optimum ratio of polynonsaturated fat acids (PNFA) Omega-6 and PNFA Omega-3 - 5...