Northeast Research and Demonstration Farm
Authors: David Rueber (Iowa State University) , Gregory D. Gebhart (Iowa State University) , Peter Lundeen (Iowa State University)
Major food providers such as Wendy’s and Applebee’s are switching to zero trans fats in their cooking oil. Trans fats, which do not normally exist in vegetable oils, are formed during the process of partial hydrogenation. New soybean varieties, which produce an oil that is superior to alternative non-hydrogenated oils high in unhealthy saturated fats, have become available. These varieties have a lower percentage of linolenic acid than conventional varieties and command a premium price. This study was conducted to determine if low linolenic (low-lin) varieties yield as well as conventional varieties.
Keywords: Plant Pathology, Agronomy
How to Cite: Rueber, D. , Gebhart, G. D. & Lundeen, P. (2008) “Low Linolenic Acid Soybean Variety Trial”, Iowa State University Research and Demonstration Farms Progress Reports. 2007(1).