QUALITY INDICATORS OF SOYBEAN OIL OBTAINED FROM SOYBEAN SEEDS

Authors

  • Abdullayev Lazizbek Bannobjon ugli Student of the International Institute of Food Technology and Engineering

Keywords:

Soybean oil, quality indicators, acidity, peroxide number, iodine quantity, saponification rate, refining, oxidation, vegetable oils, food industry.

Abstract

The main quality characteristics of vegetable oil obtained from soybean grain are investigated in this article. The physicochemical properties of the oil, including the number of acids, peroxide content, iodine content, saponification number, moisture and impurities were analyzed. Also covered the importance of soybean oil in the food industry and the factors that determine its quality. The article serves as an important scientific basis for the evaluation of the safety and consumer suitability of soybean oil.

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Published

2026-06-09

Issue

Vol. 4 No. 6 (2026): WOH

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

QUALITY INDICATORS OF SOYBEAN OIL OBTAINED FROM SOYBEAN SEEDS. (2026). Web of Humanities: Journal of Social Science and Humanitarian Research, 4(6), 145-149. https://webofjournals.com/index.php/9/article/view/6705