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The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soybean cake to extend the storage stability of soybean oil. Results showed that the highest DPPH radical scavenging activity was observed for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h). The most phenolic compounds equivalents (Gallic acid) was observed for sample to solvent ratio 1:25 while extracting by 70% methanol for 14 h. In addition, the soybean cake extract at concentrations of 50, 100, 150 and 200 ppm in soybean oil could significantly lower the peroxide, diene and p-anisidine values of soy oil during storage at 65 °C.

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The effect of line, tempering solution, temperature and soaking time were investigated on water absorption, splitting, and texture of two Iranian red kidney beans including Akhtar and Derakhshan to determine the best line and the best soaking conditions for industrial use. Akhtar line showed higher level of water absorption in comparison to Derakhshan line. Water absorption of unblanched red beans at 2.5 hour soaking was two times greater than water absorption of blanched ones for both lines (p<0.05). Acid solution made texture of Akhtar line softer than samples soaked in water and alkaline solution. In Derakhshan line, shear strength of samples treated with acid solution was lower than alkaline solution and water, respectively. Alkaline solution increased level of splitting in both lines (p<0.05).