Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most comm...

BACKGROUND Soy protein may reduce coronary heart disease (CHD) risk by lowering LDL cholesterol, but few studies have assessed whether whole soy flour displays a similar effect. OBJECTIVE The aim of this study was to assess the dose effect of whole soy flour incorporated into muffins on plasma LDL cholesterol in hypercholesterolemic adults. METHODS Adults aged 30-70 y (n = 243) with elevate...

The contribution of calories from nutrient-poor snack foods is rising in many Western diets, possibly contributing to the increasing prevalence of obesity and diabetes. Soy offers unique potential to provide high quality protein, dietary fiber, and phytochemicals to snack foods to produce a more healthful nutritional profile. In this study, 27.3% of wheat flour was replaced with soy ingredients...

High-performance liquid chromatographic methods were developed for the isolation and quantitative determination of the group B soyasaponins, including 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)-conjugated soyasaponins alphag, betag, and betaa, and their non-DDMP counterparts, soyasaponins V, I, and II, respectively, with formononetin used as the internal standard. The limits of qu...

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between prepared soy, lupin, and yeast proteins. highest viscosity 2.04 Pa·s registered for lupin emulsion, whereas emulsion exhibited narrowest linear viscoelastic region. influence on thermo-me...

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples containing in following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% 80%:20% respectively, were produced. Dough yield these flours was estimated using sourdough method for (loaf height, specific volume, firm...

Over 90% of phytic acid has been removed from full-fat soy flour by a lipid-protein concentrate process previously reported in 1974 by the Northern Regional Research Center. In the current study, parameters for optimizing phytic acid removal were evaluated. By changing both the molar concentration of the calcium chloride solution used and the pH of the initial acid slurry, various amounts of ph...

The amount and sources of carbon and nitrogen used to produce Bacillus thuringiensis (Berliner)-based biopesticide may influence the quality of the final product. The objective of this research was to test different levels of carbon and nitrogen: medium 1 - 1.5% maize glucose + 0.5% soy flour, medium 2 - 3.0% maize glucose + 1.0% soy flour, medium 3 - 1.0% maize glucose + 3.0% soy flour and med...

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat soy and kinema flour can be considered in flour-based biscuits since they have good nutraceutical properties their gluten-free nature help avoid celiac disease. purpose this research was to study the physicochemical functional characteristics well potential foods. wer...