| Issue |
BIO Web Conf.
Volume 210, 2026
The 8th International Conference on Food and Agriculture (ICoFA 2025)
|
|
|---|---|---|
| Article Number | 02032 | |
| Number of page(s) | 10 | |
| Section | Agricultural Production and Agricultural Technology | |
| DOI | https://doi.org/10.1051/bioconf/202621002032 | |
| Published online | 15 January 2026 | |
Edamame: Research, processing technology and functional food role
1 Food Engineering Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Indonesia
2 Food Industry Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Indonesia
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Edamame is a vegetable soybean that refers to soybean varieties having pods and seeds that can be harvested and consumed when they are still fresh and premature. The review paper documents the existing information on edamame and processing technology also analyzing the potentials of functional food. Edamame processing technologies have been widely used, including cold processing, heat processing, and structural modification. Various analytical data from various literature shows that edamame has potential as a functional food. The role of dietary fiber, antioxidants, and other physicochemical properties has shown beneficial health benefits Consumption of edamame with various processing methods has been shown to contribute to lowering cholesterol and blood glucose levels. The promotion of edamame requires numerous research activities, starting with the evaluation of food product development, determining consumer preferences, and determining functional properties.
© The Authors, published by EDP Sciences, 2026
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