Relevant bibliographies by topics / Soybean flour

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Academic literature on the topic 'Soybean flour'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Soybean flour"

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Wresdiyati, Tutik, Alamsah Firdaus, and Made Astawan. "Tempe and Soybean var. Grobogan-Indonesia Increased The Number of Osteoblasts and Osteocytes, Inhibited Osteoclast Damage in The Tibia Bone of Rats." HAYATI Journal of Biosciences 28, no. 2 (April 1, 2021): 144. http://dx.doi.org/10.4308/hjb.28.2.144.

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Tempe, an Indonesian traditional food, is a product of processed soybeans by fermentation. Both tempe and soybeans contain a variety of nutrients, such as isoflavone, Ca, P, and Mg that are important for bone health. This study aimed to observe the influence of Indonesian var. Grobogan tempe flour and soybean flour on the profile of osteoblasts, osteocytes, and osteoclasts in the tibia bone of rats. The rats were divided into five groups; casein, tempe flour 10%, tempe flour 20%, boiled soybean flour 10%, and boiled soybean flour 20% groups. The treatment was conducted for 90 days. The results showed that the treatment using tempe flour and soybean flour increased the number of osteoblasts and osteocytes significantly compared to the casein group. Tempe flour 20% showed the best result. In addition, the number of osteoclasts in the tibia bone of rats that were treated with tempe flour and soybean flour were smaller than that of negative control group. The treatment using soybean flour (10% and 20%) or tempe flour (10% and 20%) decreased the number of osteoclasts in the tibia bone of rats. It is suggested that both tempe and soybeans can be utilized for osteoporosis prevention.
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Chaparro Acuña, Sandra Patricia, Jesús Humberto Gil González, and Iván Darío Aristizábal Torres. "Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)." Food Science and Technology 32, no. 1 (January 31, 2012): 98–105. http://dx.doi.org/10.1590/s0101-20612012005000007.

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Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.
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Laodheerasiri, Sireerat, and Nirasha Horana Pathirage. "Antimicrobial activity of raw soybean, soybean flour and roasted soybean extracted by ethanol-hexane method." British Food Journal 119, no. 10 (October 2, 2017): 2277–86. http://dx.doi.org/10.1108/bfj-10-2016-0499.

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Purpose The purpose of this paper is to determine the antimicrobial compounds extracted from various types of soybean materials; raw soybean, soybean flour and roasted soybean. Bacteria growth inhibition was tested in E.coli and S. aureus by disk diffusion method. Efficiency of antimicrobial activities were compared among the extracted solution. Design/methodology/approach Soybean (Glycine max) isoflavones contain the ability to inhibit the growth of many strains of microorganisms. The solid-liquid extraction, ethanol-hexane extraction, was modified to isolate the inhibitory compounds from the three different types of soybean materials. All crude extracts at various concentrations performed under different extracted solutions (75, 50, 25, 12.5, 6.25 and 3.125 percent) were tested with E. coli. and S. aureus to determine the antimicrobial activities and the minimum inhibition concentration (MIC). Disk diffusion method was chosen to study the antimicrobial activity of isoflavones. Findings Soybean flour extract inhibited the growth of E. coli and S. aureus more effective than roasted soybean and raw soybean, respectively. The MIC of inhibitory compounds extracted from soybean flour was 6.25 percent (0.031 mg/ml), roasted soybean was 25 percent (0.125 mg/ml) and raw soybean was 50 percent (0.250 mg/ml). Crude extracts of soybean flour and roasted soybean showed better results than raw soybean. All the three of extracted soybeans inhibited the growth of E. coli better than S. aureus. Originality/value Ethanol-hexane extraction was successfully used to isolate the antimicrobial compounds from raw soybean, soybean flour and roasted soybean. Comparison of antimicrobial activity showed that soybean flour contained the highest inhibition activity.
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Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (July 3, 2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.
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Kalumbi, Martin, Limbikani Matumba, Beatrice Mtimuni, Agnes Mwangwela, and Aggrey P. Gama. "Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability." Foods 8, no. 12 (December 6, 2019): 650. http://dx.doi.org/10.3390/foods8120650.

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Maize-based stiff porridge, a starchy protein-deficient staple food, dominates among the populations in sub-Saharan Africa (SSA). Unfortunately, this is often consumed along with leafy vegetables since the majority of the population in this region lack resources for the purchase of high protein animal source foods, a situation that exacerbates protein-energy malnutrition. Considering this, the current study evaluated the effect of enriching maize-based stiff porridge with flour made from hydrothermally treated soybeans on consumer acceptability. A total of nine experimental flours were prepared from maize and maize-soybean mixtures following a 32 factorial design involving two factors, namely maize flour type (whole maize, non-soaked dehulled maize, and soaked dehulled maize) and soybean flour proportion (0%, 20%, and 30%). A total of 125 adult consumers from a rural setting in Malawi evaluated maize-based stiff porridges made thereof using a 7-point hedonic scale. Subsequently, the participants were asked to guess an ingredient that was added to some of the test samples. The 10% and 20% soybean-enriched maize-based stiff porridges scored 5/7 and above, with some being statistically similar to plain maize-based stiff porridges. No participant recognized that soybeans were incorporated into the maize-based stiff porridges. The study has clearly demonstrated the potential of enriching maize-based stiff porridge with hydrothermally treated soybeans without compromising consumer acceptability. This innovation could significantly contribute towards reducing the burden of energy-protein under-nutrition in SSA.
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Astawan, Made. "The Effect of Soybeans Germination on Nutrition Potentials and Bioactive Components of Fresh and Semangit Tempe." JURNAL PANGAN 29, no. 1 (May 19, 2020): 35–44. http://dx.doi.org/10.33964/jp.v29i1.460.

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Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of this study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0,05) on the nutritional component, but had a significant effect (p <0,05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432,8 and 707,8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.
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Ratnawati, L., D. Desnilasari, R. Kumalasari, and D. N. Surahman. "Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes." Food Research 4, no. 3 (January 4, 2020): 645–51. http://dx.doi.org/10.26656/fr.2017.4(3).282.

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Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.
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Mawati, Astria, E. H. B. Sondakh, J. A. D. Kalele, and R. Hadju. "KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER)." ZOOTEC 37, no. 2 (July 28, 2017): 464. http://dx.doi.org/10.35792/zot.37.2.2017.16782.

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THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken chest. Soybeans are used as a fortification ingredient for the product of chicken nuggets. This experiment using a completely randomized design with five treatments consisting of a treatment R0 level 0% of soybean of the meat composition of 400 g (0 g of soybean and 400 g of meat), R1 level of 5% of soybean of the meat composition (20 g soybean and 380 g of meat) R2 level of 10% of soy bean of the meat composition (40 g of soybean and 360 g of meat), R3 15% of soy bean of the meat composition (60 g of soybean and 340 g of meat), R4 level 20% soybean of the meat composition (80 g of soybean and 320 g of meat). Each treatment was conducted three replications. If there was a difference of average in the analysis of variance then to DMRT test. The results showed that fortification with soy beans in chicken meat had a significant on the water holding capacity and fiber dietary, while the pH of the meat is not significant. The conclusion of this study that 80 grams of soy bean flour fortified in 320 grams meat can be used for the product chicken nuggets because it can increase the content of dietary fiber.Keywords: chicken nugget, soybean flour, dietary fiber
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Sari, Yulia Kurnia, and Annis Catur Adi. "DAYA TERIMA, KADAR PROTEIN DAN ZAT BESI COOKIES SUBTITUSI TEPUNG DAUN KELOR DAN TEPUNG KECAMBAH KEDELAI." Media Gizi Indonesia 12, no. 1 (March 23, 2018): 27. http://dx.doi.org/10.20473/mgi.v12i1.27-33.

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Moringa leaves and soybean sprouts is local plant in Indonesia. Moringa leaves and soybeans sprouts have high enough of nutrient content but still less to utilization. Moringa leaves are rich in iron and soybeans sprouts as an alternative food material who source of vegetable protein can be substituted to cookies for supplementary food recovery in the rehabilitation phase. The purpose of this study was to analyze the effect of ubstitution of Moringa leaf powder and flour soybean sprouts against acceptance, the levels of protein, and iron cookies. Type of research was true experimental design with completely randomized design at 2 times replicating. Untrained panelists were used 30 mother ofchildren aged 1-3 years. Product acceptance was tested using statistical analysis Kruskal Wallis (α≤0,05). The result of product acceptance test was the most preferred panelist is cookies F1 (150g wheat flour, flour 10g Moringa leaves and soybean sprouts flour 40g) have modus 3 (like) and protein content 9g and iron content 3,21mg per serving size (100g cookies). Statistical analysis showed significant difference to the characteristic colour (p=0,000), odour (p=0,000), texture (p=0,000) and flavor (p=0,000).
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Jumirah, Jumirah, Albiner Siagian, Zulhaida Lubis, and Posman Sibuea. "Pengaruh Pemberian MP-ASI Campuran Tepung Pisang Awak dan Beras Serta Kecambah Kedelai Terhadap Asupan Zat Gizi Bayi." Talenta Conference Series: Tropical Medicine (TM) 1, no. 1 (October 2, 2018): 189–96. http://dx.doi.org/10.32734/tm.v1i1.65.

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The high prevalence of malnutrition in infancy until the age of two years relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger nutrient insufficient intake in infants. This research aimed to know the influence of the giving of the complementary feeding mixed of flour awak banana and rice and soy bean sprout against the nutrients intake of infants. The study design was quasy experimental non-equivalent control group, with a number of samples were divided into three groups: the first group given complementary feeding mix awak banana and rice flours, the second group was given complementary feeding mix awak banana, rice and sprouts soy flours, and groups third as a control, each consisting of 25 infants aged 6-9 months. The intervention was conducted for 3 months and data consumption is measured using a 24-hour food recall. Data analyzed using Anova test. The results showed generally granting complementary feeding mixed awak banana and rice and soybean sprouts flours can increase the nutrients intake of babies during the intervention. These two types of complementary feeding can increase energy and protein babies intake, but complementary feeding mixed of awak banana, rice and soy sprouts flours can increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flours can increase iron intake. In conclusion, the mixed of awak banana and rice and soybean sprouts flours can be made ascomplementary feeding alternative to improve the nutritional intake of infants. The high prevalence of malnutrition in infants under two years of age relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger insufficient nutrient intakes of infants. This research aimed to determine the effects of complementary feeding mixed of of awak banana, rice, and sprouted soybean flouron nutrient intakes of infants. The study employed quasi experimental non-equivalent control group design. Samples were divided into three groups; the first group was given complementary feeding mixed of awak banana and rice flour. The second group was given complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour. The last group was served as control. Each group consisted of 25 infants aged 6-9 months. The study was conducted for 3 months. Data were measured using a 24-hour food recall and analyzed using Anova test. The results showed that complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour could increase the nutrient intakes of infants during the intervention. The two ways of complementary feeding could increase energy and protein of babies. Complementary feeding mixed of awak banana, rice, and sprouted soybean flour could increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flour can increase iron intake. In conclusion, the mixture of awak banana, rice, and sprouted soybean flour could be as alternative way of complementary feeding to improve the nutritient intakes of infants.
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Dissertations / Theses on the topic "Soybean flour"

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Traynham, Toshiba Lynne. "Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development." [Ames, Iowa : Iowa State University], 2006.

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Morales, Chabrand Ramón. "Destabilization of the emulsion formed during aqueous extraction of oil from full fat soybean flour." [Ames, Iowa : Iowa State University], 2007.

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Danielson, Erin Marie. "Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/33595.

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The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of isoelectric precipitation. The pH 4.8 precipitate was found to yield the greatest LOX activity when compared with other fractions (p<0.05). The addition of pH 4.8 precipitate improved rheological properties of bread dough, examined in a farinograph, when compared to the all-purpose control (p<0.05). Addition of soy flour also increased the gluten strength of all-purpose flour (p<0.05). The addition of pH 4.8 precipitate to all-purpose flour did not improve bread loaf volume or texture. Sensory panelists described pH 4.8 supplemented bread as having firmer crumb when compared with controls (p<0.05). There were slight color differences among the loaves. The crust and crumb of bread flour loaves was lighter in color than any other sample. It was concluded that the addition of pH 4.8 precipitate to all-purpose flour greatly improved the rheological properties when compared with all-purpose flour alone.
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Kirby, Ratia. "The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/33375.

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Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined using a farinograph for seven treatment groups: control (all-purpose flour), bread flour, all-purpose flour + soy flour, bread flour + soy flour, all purpose flour + pH 4.8 precipitate, all-purpose flour + 15 mg soybean peroxidase, and all-purpose flour + 25 mg soybean peroxidase. Four types of yeast bread were baked for loaf volume determination, texture analysis, and consumer acceptability: a control loaf using only all-purpose flour, a reference loaf using all bread flour, a loaf with all purpose flour + whole soy flour, and a loaf with all-purpose flour + pH 4.8 soy precipitate. The APF+soy flour, bread flour, bread flour + soy flour, and the APF + pH 4.8 precipitate produced an improvement in the gluten strength and mixing tolerance compared to the control (p<0.05). However, the improvement by the addition of the pH 4.8 precipitate cannot be attributed to the peroxidase enzyme because peroxidase needs hydrogen peroxide as a substrate and no hydrogen peroxidase could be added to the farinogragh; therefore, it was concluded that the increase in gluten strength produced by the pH 4.8 soy precipitate was due to an unknown component present in the pH 4.8 fraction. No significant differences (p<0.05) were found in crumb or crust texture for any of the treatment groups. The addition of pH 4.8 precipitate to APF significantly decreased (p<0.05) loaf volume compared to bread made from bread flour. The results from sensory analysis showed there was no difference in preference for any of the breads. This study showed no conclusive evidence that peroxidase enzyme improved gluten strength or loaf volume of yeast bread, but further research is warranted.
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Sadiku, Suleiman Omeiza Eku. "Use of soybean flour-poultry meat meal blends in practical diets of Oreochromis niloticus and Clarias gariepinus." Thesis, University of Stirling, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295862.

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Leite, Rodrigo Santos. "Farinha de tempeh liofilizado ou torrado na formulação de biscoitos de coco em substituição parcial à farinha de soja: elaboração e caracterização." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/696.

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Neste trabalho, foram estudadas a possibilidade e os benefícios na aplicação da farinha de tempeh como substituinte parcial da farinha de soja integral. Para isto, inicialmente foram avaliados a composição proximal e os teores de isoflavonas (agliconas e totais) nas farinhas de soja integral e de tempeh. Foram utilizados grãos de soja das cultivares BRS 216, BRS 257 e BRS 267, a fim de verificar as alterações causadas pela fermentação com o fungo Rhizopus oligosporus, utilizado para obtenção do tempeh, e o efeito dos processos de secagem por torra controlada e liofilização sobre a farinha final obtida. Os resultados obtidos das farinhas de tempeh demonstraram um aumento nos teores de proteínas para todas as cultivares, com destaque para a BRS 216, que obteve valores finais de 57,36 g.100g-1 e 59,30g.100g-1 nos tempeh torrado e liofilizado, respectivamente. Foi verificada também redução dos teores de carboidratos totais, causada principalmente pela solubilização em água durante o processo de obtenção do tempeh, e uma elevada taxa de conversão dos compostos isoflavonóides, com aumento dos teores de agliconas (formas ativas para o organismo humano) para o tempeh liofilizado e torrado em todas as cultivares avaliadas, tendo a BRS 267 obtido o maior teor final de agliconas. Por esta razão, a BRS 267 foi escolhida para obtenção das farinhas mistas de soja e tempeh torrado/liofilizado, e para os testes de formulação do biscoito, que foi avaliado quanto à composição proximal, teor de agliconas, perfil de ácidos graxos e testes sensoriais de aceitação e intenção de compra. Os resultados desta segunda etapa comprovaram a manutenção do teor de ácido linolênico, importante para redução dos riscos de doenças coronarianas, além do ganho nos teores de agliconas quando utilizada a farinha de tempeh. Houve também alterações nos teores de proteínas e lipídios e, nos testes sensoriais, ficou evidenciada a semelhança entre as formulações, com notas satisfatórias para os atributos de aroma, sabor, textura e aceitação global dos biscoitos com farinha de soja e tempeh, quando comparadas ao biscoito contendo apenas farinha de soja. A intenção de compra também foi positiva, o que indica a torra como processo simples e economicamente viável para processamento do tempeh, e obtenção de uma farinha rica em proteínas e isoflavonas agliconas, que pode ser empregada como substituinte parcial à farinha de soja em biscoitos e outros produtos de panificação.
In this study, the benefits and application of tempeh flour as an alternative for soybean flour were evaluated. In the first stage, proximal composition, aglycone and total isoflavone content were analyzed in the soybean and tempeh flour. Grains of cultivars BRS 216, BRS 257 and BRS 267 were tested, in order to verify the effects of Rhizopus oligosporus, which is used for tempeh fermentation, plus the drying methods of controlled toasting and lyophilization, over the final flour. The results for tempeh flour showed an increase in protein content for all the cultivars, especially for BRS 216, which presented final values of 57.36g.100g-1and 59.30g.100g-1 for toasted and lyophilized tempeh flour, respectively. Total carbohidrates presented a reduction for all cultivars, mostly due to water solubilization during the process for tempeh preparation, and the isoflavone content showed a high conversion rate, with gains in aglycone levels (active forms for human consumption) for all lyophilized and toasted tempeh flours. BRS 267 showed the higher values for aglycone, reason to be chosen for the second part of the study, when mixed flour of soybean and lyophilized/toasted tempeh flour were obtained and applied in the formulation of coconut biscuits, which were evaluated for proximal composition, aglycone content, fatty acid profile and affective sensory analyses. Use of tempeh flour caused increase in aglycones level while linolenic acid content remained stable, which is important to reduce risks of coronary diseases. Lipids and protein contents also showed differences, and the sensory analysis demonstrated similarity between the biscuits, with satisfactory scores in aroma, flavor, texture and overall acceptability for cookies containing soy and tempeh flour, when compared to the cookie formulated with soy flour only. Purchase intention was also positive for both, which indicates roasting process, a simple and economically feasible drying method, for processing tempeh to a flour. This ingredient, rich in protein and aglycone isoflavones, important for human health, can be used as a partial substitute for soybean flour in cookies and other bakery products.
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Giaretta, Débora. "Produção de farinha de kinako a partir de variedade de soja BRS 257 e desenvolvimento e caracterização de pão de forma com kinako e chia (Salvia hispânica)." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1112.

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O kinako é uma farinha integral obtida a partir do grão de soja torrada e moída. Esta farinha tem elevada qualidade nutricional em função do conteúdo de proteínas, fibras, ácidos graxos insaturados e compostos bioativos como as isoflavonas. As isoflavonas estão presentes na soja principalmente nas formas conjugadas (β-glicosídicas, acetil e malonil) e, em menor proporção, nas formas livres (agliconas). Diversos estudos comprovam a eficiência das isoflavonas agliconas na prevenção de doenças crônicas. Algumas tecnologias têm sido empregadas para a conversão das isoflavonas β-glicosídicas em agliconas através de altas temperaturas. Neste contexto, o presente trabalho objetivou a conversão de isoflavonas contidas no kinako utilizando o processo de torra, buscando melhorar a qualidade nutricional e as propriedades biológicas para posterior uso como ingrediente em produtos panificados. A torra foi conduzida através de delineamento fatorial 22,com 4 pontos axiais e 4 repetições no ponto central, totalizando assim 12 corridas, para verificar os efeitos das variáveis tempo em minutos e temperatura em graus celcius sobre o teor de isoflavonas no kinako. O processo contribuiu para melhorar o perfil de isoflavonas especialmente no tratamento 8 (200 °C por 31 min), convertendo as isoflavonas conjugadas em agliconas. A partir do kinako obtido no tratamento 8, juntamente com 2 % de chia, semente rica em ácidos graxos insaturados, foram elaboradas quatro formulações de pães variando a quantidade de kinako (0, 10, 20 e 30 %). Mediante análise sensorial não se observou diferença significativa (p>0,05) para a formulação padrão e com 10 % de kinako acrescida de 2 % de semente de chia. A conversão das isoflavonas do kinako por processo de torra mostrou ser uma estratégia promissora para agregar valor nutricional juntamente com a semente de chia em pães.
The kinako is an integral flour obtained from the seed of roasted and ground soybean. This flour has high nutritional quality according to the content of protein, fiber, unsaturated fatty acids and bioactive compounds such as isoflavones. The isoflavones in soy are present mainly in conjugated forms (β-glucosides, acetyl and malonyl) and, to a lesser extent, in the free form (aglycone). Several studies have demonstrated the efficacy of isoflavone aglycone in the prevention of chronic diseases. Some technologies have been employed for the conversion of β-glucosides isoflavones in aglycones atravéz high temperatures. In this context, this paper aims at conversion of isoflavones present in kinako using the roasting process, seeking to improve the nutritional quality and biological properties for later use as an ingredient in baked goods. Roasting was performed using a factorial design with 22, with the variables Temperature (°C) and time (min) of exposure. The process contributed to increased levels of protein, lipid and crude fiber besides improving the profile of isoflavones especially in treatment 8 (200 °C for 31 min), converting conjugated isoflavones in aglycones. From the kinako 8 obtained in the treatment along with 2% chia seed rich in unsaturated fatty acids breads four formulations varying the amount of kinako (0, 10, 20 and 30%) were prepared. By sensory analysis no significant difference (p> 0.05) for the standard formulation with 10% plus 2% kinako chia seed was observed. The conversion of isoflavones from kinako by the roasting process proved to be a promising strategy for adding nutritional value along with the chia seed bread.
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8

Mariusso, Ana Carolina Bossi. "Estudo do enriquecimento de massas alimenticias com subprodutos agroindustriais visanto melhoramento funcional e tecnologico de massas frescas." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256705.

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Orientador: Glaucia Maria Pastore
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Há na atualidade uma grande preocupação em atender às necessidades nutricionais da população brasileira como melhoria do ¿status¿ de saúde. A Indústria de Alimentos Brasileira tem uma grande importância no contexto socioeconômico do país e produz uma variedade de subprodutos tais como: soro de leite, extrato de levedura e farinha de soja, sem qualquer utilização mais nobre que não seja produção de rações ou queima para gerar energia. Este trabalho teve como objetivo propor um alimento de baixo custo, de grande aceitação e com um valor nutritivo alto, usando subprodutos das indústrias de alimentos para um melhora nas condições de saúde da população, especialmente da população carente, principalmente das crianças que se alimentam na escola. As massas alimentícias, sendo uma das formas mais antigas de alimentação, são também muito versáteis, tanto do ponto de vista nutricional quanto do ponto de vista gastronômico, podendo ser preparadas e servidas de formas diversas. É por este motivo que se propõe a utilização da massa para a produção de um alimento de alto valor protéico. Foram analisadas as características físicas, físico-químicas e sensoriais do macarrão tradicional e nos macarrões enriquecidos com soro de leite em pó, extrato de levedura e farinha de soja desengordurada. Foi verificado, através dos resultados obtidos, que as misturas acrescidas com 9% de farinha de soja desengordurada apresentaram melhor comportamento, sendo, portanto um produto de boa qualidade nutricional, boa aceitabilidade geral (sabor, odor, textura, cor e consistência) e baixo custo. Neste contexto, conclui-se que o enriquecimento do produto desenvolvido com farinha de soja desengordurada é viável tecnicamente oferecendo uma excelente alternativa para a fabricação do macarrão fresco. O acréscimo de proteínas apresentou vantagens quantitativas e qualitativas ao produto desenvolvido quando comparado ao produto tradicional, o qual tem alta concentração de carboidratos e baixo teor de proteínas
Abstract: There is currently a major concern to meet the nutritional needs of the Brazilian population as improving the "status" of health. The Brazilian Food Industry has a very important socio-economic context in the country and produces a variety of products such as serum of milk, extract, yeast and flour, soybeans, without any use more noble than production of feed or burning to generate energy. This work aims to propose a low cost food with high acceptance and high nutritional value, for an improvement in the health conditions of poor population, mainly children who have meals at school. For this reason it was chosen the pasta, as it is one of the oldest recipes in history, it is also very versatile, regarding nutritional and gastronomic aspect and, can be prepared and served in a many ways. For this reason it¿s proposed the use of pasta for the production of a high value food protein. There has been analyzed the physical, physical-chemical and sensory of traditional pasta and also pasta fortified with whey milk powder, yeast extract, and defatted soybean. Flour. It has been verified through obtained results, that the mixes with 9% of defatted soy flour, had the proportion which presented the best effects, being therefore a product of good nutrition, good general acceptance (taste, appearance, color, smell, consistency) and low cost. In this context, it was concluded that the enrichment of the product developed with, defatted soy flour is technically feasible offering an excellent alternative for the manufacture of fresh pasta. The addition of protein presented quantitative and qualitative advantages of the product developed compared to the traditional product, which has mainly carbohydrates, and low content of protein
Mestrado
Mestre em Ciência de Alimentos
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Lan, Ching-Shun, and 藍敬順. "Effects of soybean protein isolate, rice flour and starch on the quality of texturized full fat soybean protein." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/19713219000760822404.

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碩士
國立屏東科技大學
食品科學系所
99
There were two parts in this study. The first part was that six soybean protein isolates (SPI) were analyzed for their physicochemical properties, and were used as the raw materials in texturized soybean protein (TSP) extrusion for their quality. According to the results, SPI F had the highest crude protein, water soluble protein, globulin protein and protein dispersibility index, whereas SPI A had the highest final viscosity, SPI A and SPI C had higher emulsifying capacity. Results of the extrusion processing of different materials, SPI F had the highest protein dispersibility index. SPI E, SPI B, and SPI A had the highest moisture retention, water absorption index, cutting force, respectively. SPI D had the lowest cooking loss. The correlation analysis showed, the relative peak density and the contents of water soluble protein of 7S and 11S globulin from all the different source of SPI had the significant correlation (p > 0.05) with the properties of TSP after extrusion, while that of final viscosity had the correlation only with cutting force of TSP. However, the contents of crude protein and emulsifying capacity showed no significant correlation (p > 0.05) with the properties of TSP. The second part of the investigate was to study the effects of physicochemical properties on TSP by adding the different rice flour〔Taichung Waxy 70 (TCW70), Taichung Sen 17 (TCS17) and Tai Keng 9 (TK9)〕or starch（corn starch, high amylose maize starch and potato starch）. The results revealed TCW70 had the highest moisture retention and water absorption index among the rice flour, while that of TK9 had the lowest cooking loss. However, no significant difference（p > 0.05）in cutting force, by adding different rice flour. As to the adding of starch, the potato starch had the highest moisture retention, while that of corn starch had the best cutting force, cooking loss and water absorption index. The SEM observation part, the expansion of TSP after adding with starch was much obvious than that of adding with rice flour, particularly with potato starch.
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Chen, Tsz-Fen, and 陳慈棻. "Hydrolysis of the defatted soybean flour by protease and characterization of the resulting hydrolysate." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/75443930768085862605.

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碩士
國立海洋大學
食品科學系
91
The aims of this study are to investigate the optimal conditions for the enzymatic preparation of the defatted soybean hydrolysate, and to analyze the composition and some biological activities of this hydrolysate. The pre-treatment of 10% defatted soybean suspension at 85℃ for 1 hour increased the hydrolysis ratio by 41.03%. Among the enzymes tested, including bromelain, papain, champzyme AP and champzyme LPL, bromelain and papain had higher hydrolysis ratio at low concentration (70 U/mL); while champzyme AP had the highest hydrolysis ratio at higher concentation (700 U/mL), which was 50.10%. The pH in the range of 4.5~6.5 had little effect on the hydrolysis ratio for champzyme AP. The replacement of half amont of champzyme AP with papain or bromelain#700 could not only reduce enzyme capital, but also increase the hydrolysis ratio to 60.75% and 55.50%, respectively. Among various hydrolysate samples evaluated, the hydrolysate obtained from the composed enzymes of bromelain#700, bromelain#200 and papain had the highest activity for the differentiation of the pre-adipocyte cell 3T3-L1, which was indicated by changing the triglycerol (TG) content of 3T3-L1 from 0.65 mmol/mL in origin to 2.22 mmol/mL and this TG content was even higher than that obtained (1.40 mmol/mL) when 3T3-L1 cell was treated with the differentiation agents of 3-isobutyl-1-methylxanthine and dexamethasone. Various hydrolysates had inhibitory activity on angiotensin Ι-converting enzyme (ACE), among which those obtained by champzyme AP(pH 4.5) and bromelain#700(pH 6.5) ranked the top 2, with 100% and 105.56%, respectively. Spontaneously hypertensive rats(SHR) in ages of 9 weeks were used for animal feeding test. The hydrolysate samples were provided as in daily drink in amount of 180 mg per 200 g rat for 12 weeks. After 6 weeks of feeding, the systobic blood pressures (SBP) for the experimental groups were significantly lower than those of control group and this phenomenum continued till the end of the feeding experiment (12 weeks). Among various hydrolysate samples tested, the hydrolysate from the composed enzymes of champzyme AP and papain had the largest effect on SBP reduction. At 12 weeks, the SBP of SHR fed with this hydrolysate was 120.15±22.11 mmHg, the control group being 188.25±32.43 mmHg. In addition, the ACE activities of plasma, lung and heart, and the contents of total cholesterol and TG of plasma and liver in SHR fed with this hydrolysate were significantly lower than those in control group, and also lower than those fed with acid hydrolysate; while the latter 2 groups did not have significantly different in these parameters.
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Books on the topic "Soybean flour"

1

Berk, Zeki. Technology of production of edible flours and protein products from soybeans. Rome: Food and Agriculture Organization of the United Nations, 1992.

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United States. Congress. House. Committee on Agriculture. Subcommittee on Wheat, Soybeans, and Feed Grains. Review of the market outlook for wheat, oilseeds, and feed grains: Hearing before the Subcommittee on Wheat, Soybeans, and Feed Grains of the Committee on Agriculture, House of Representatives, One Hundred Second Congress, first session, July 30, 1991. Washington: U.S. G.P.O., 1991.

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Book chapters on the topic "Soybean flour"

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Matsui, T., and H. Yano. "Magnesium Ligands in Ileal Digesta of Piglets Fed Skim Milk and Soybean Flour." In Magnesium: Current Status and New Developments, 71–76. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-009-0057-8_17.

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Adeola, Abiodun Aderoju, Taofik Akinyemi Shittu, Oluseye Olusegun Onabanjo, and Olufunmilola Olaitan Oladunmoye. "Optimal Formulation of a Composite Flour from Biofortified Cassava, Pigeonpea, and Soybean for Complementary Feeding." In Food Security and Safety, 217–35. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_12.

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Singleton, J. A., L. F. Stikeleather, and C. A. Haney. "Micro-Extraction and Characterization of Saponins in Peanut Meal and Soybean Flour Using HPLC and FAB Mass Spectrometry." In Saponins in Food, Feedstuffs and Medicinal Plants, 25–33. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-015-9339-7_3.

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Serna-Saldivar, Sergio O., Esther Perez-Carrillo, and Erick Heredia-Olea. "Soybean-Fortified Wheat Flour Tortillas." In Flour and Breads and their Fortification in Health and Disease Prevention, 291–306. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00023-x.

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E., O., K. G., E. Buys, and B. F. "Potential Use of Soybean Flour (Glycine max) in Food Fortification." In Soybean - Bio-Active Compounds. InTech, 2013. http://dx.doi.org/10.5772/52599.

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"ORGANOLEPTIC AND CRISPNESS OF PURPLE SWEET POTATO, SOYBEAN FLOUR, AND REDKIDNEY BEAN FLOUR FLAKES." In The International Conference on ASEAN 2019, 364–68. Sciendo, 2019. http://dx.doi.org/10.1515/9783110678666-048.

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Chuck Hernández, Cristina Elizabeth, and Sergio O. Serna-Saldivar. "Soybean-Fortified Nixtamalized Corn Tortillas and Related Products." In Flour and Breads and their Fortification in Health and Disease Prevention, 319–32. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00025-3.

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Latorraca, Márcia Queiroz, Priscila da Costa Rodrigues, Michele Cristiane Laux, Chaiane Aline da Rosa, Vanessa Cristina Arantes, and Marise Auxiliadora de Barros Reis. "Effects of the Soybean Flour Diet on Insulin Secretion and Action." In Flour and Breads and their Fortification in Health and Disease Prevention, 423–34. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00033-2.

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Latorraca, Márcia Queiroz, Luiz Fabrizio Stoppiglia, Maria Helena Gaíva Gomes-da-Silva, Maria Salete Ferreira Martins, Marise Auxiliadora de Barros Reis, Roberto Vilela Veloso, and Vanessa Cristina Arantes. "Effects of the Soybean Flour Diet on Insulin Secretion and Action." In Flour and Breads and their Fortification in Health and Disease Prevention, 495–506. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10045-5.

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Nikolic, Nada, and Miodrag Lazi. "The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour." In Recent Trends for Enhancing the Diversity and Quality of Soybean Products. InTech, 2011. http://dx.doi.org/10.5772/17755.

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Conference papers on the topic "Soybean flour"

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Chechetova, E. A., and E. V. Khabarova. "Organoleptic evaluation of wafers containing soybean flour." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-125.

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Ritter, William F., and Anastasia E. M. Chirnside. "Treatment of a Soybean Flour Processing Plant Wastewater." In World Environmental and Water Resources Congress 2010. Reston, VA: American Society of Civil Engineers, 2010. http://dx.doi.org/10.1061/41114(371)364.

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Pontang, Galeh Septiar, and Sugeng Maryanto. "Protein quality of modified dried skimmed milk coconut oil (modisco) III formulation with soybean (glycine max) flour addition." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002545.

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Gulkirpik, Ece, Marco Toc, Richard A. Atuna, Francis K. Amagloh, and Juan E. Andrade Laborde. "Evaluation of Oxidative Stability of Full-fat Soybean Flour Stored Under Accelerated Conditions as Influenced by Traditional Processing Methods." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.563.

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Jumirah, Jumirah, Albiner Siagian, Zulhaida Lubis, and Posman Sibuea. "The Increase in Length of Infants Who Were Given The Complementary Feeding Mixed of Ripe Awak Bananas Flour and Soybean Sprouts." In 1st Public Health International Conference (PHICo 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/phico-16.2017.13.

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Guerrero-Elizarrar�z, Mar�a de la Luz, Everardo Mares-Mares, and Maria Elena Sosa-Morales. "<i>Physicochemical, sensory and nutritional evaluation of gluten-free bread based on rice and soybean flour</i>Introduction." In 2017 Spokane, Washington July 16 - July 19, 2017. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2017. http://dx.doi.org/10.13031/aim.201700982.

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Mayasti, Nur Kartika Indah, Mirwan Ushada, and Makhmudun Ainuri. "Improvement of Spaghetti composite quality based on local flours (mocaf, corn, rice and soybean)." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134627.

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