Four male Japanese were fed a semisynthetic diet including egg and soy powder as protein source for seven days (Basal-diet period), and in the following seven days 200 g of polished rice, wheat flour and buckwheat flour added at the expense of part of the corn starch and sugar in the basal diets (Test-diet period). Urine and feces were collected throughout both periods and the contents of nitro...

This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...

Soy protein isolate and egg white were added to cassava-banana gluten-free pasta the effects on nutritional quality, digestibility properties, corrected amino acid (PDCAA), sensory acceptance of was observed. Banana-cassava composite flour (75:25) blended with soy or at following rates: 0, 5, 10, 15 g/100 g flour. Cooked samples analysed for total phenolic content (TPC), antioxidant activity, p...

Recent studies suggest that inclusion of soy product in the diet may have favorable effects on relief of cardiovascular diseases (CVDs) and risk factors. These effects might be associated with the presence of specific polymorphism in gene. The aim of this study was to examine the effects of consumption of soy flour fortified bread on cardiovascular risk factors in overweight and obese women acc...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

The objectives of this work were to (a) determine the percentage recovery of three allergens (casein, egg and soy) simultaneously incurred in a flour matrix, (b) investigate the effect of different baking periods on allergen recovery using two different methods of allergen detection, namely enzyme linked immunosorbent assay (ELISA) and flow cytometry, and c) determine the solubility of proteins...

The impact of jet cooking on shear strength soy-and-water adhesives was investigated to understand the higher commercial soy protein isolates compared flours. Soy flour-based wood are appealing because their bio-based content, low formaldehyde emission, and cost, but application is limited by wet cohesive strength. Previous researchers proposed that process (steam injection with high turbulence...

HRČKOVÁ M., RUSŇÁKOVÁ M., ZEMANOVIČ J. (2002): Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech J. Food Sci., 20: 7–14. Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymati...

The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluati...

A case of anaphylaxis is reported in the course of a prick by prick with Lupinus albus and roasted peanut in a 20-year-old woman. We focused on some main topics. First of all it seems important to underscore the potential risks connected to the practice of the prick-by-prick with fresh foods in allergic patients, especially when testing cross-reactive substances, such as White Lupine, peanuts, ...