No abstract

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Low glycemic index foods have been associated with several health benefits. Similarly, soy-based food products have an increasing demand in the market due to its high nutritional value. The study was conducted to produce high-quality protein-enriched bread with low glycemic index (GI) value. The fortification of bread was done with soy flour in our study. The proximate analysis, sensory evaluation and the GI value of the bread sample were determined.The crude protein, crude fiber, fat and ash content of the bread progressively increased with the addition of soy flour where 20% soy bread having the highest values as 14.5%, 0.7%, 5% and 2.1%, respectively and control bread having lowest values as 9.2%, 0.2%, 1.8%, and 1.7%, respectively. The sensory evaluation of bread showed no significant differences in crust, shape, internal texture, appearance and general acceptance where the aroma and the taste of bread samples were significantly different from the control bread. Taste of bread had a low score of 5.81 at 20% soy substitution bread and highly differed with control bread (p<0.01). The GI values were significantly lowered by 15% (p<0.05) and 20% (p<0.01) soy sample bread. The average GI value of Control, 10%, 15% and 20% soy substitution bread were 60.4, 49.98, 44.37 and 39.19 respectively. Glycemic Index decreased from 18% to 35% with the incorporation of soy flour (10% to 20%) in the bread sample. The soy flour treated breads were found nutritionally superior compared to soy untreated food.

Soybean oil and palm oil are the most preferred vegetable oils in the world. The aim of the study was the correlative and qualitative appraisement of the edible vegetable oils available in Bangladesh. Five brands of soybean and one brand of palm oil were comparatively assessed to select which one was better for edible purpose. In this study the quality of the edible oils was analyzed by evaluating some physicochemical attributes such as specific gravity, color and odor, moisture content, acid value, saponification value, iodine value and peroxide value using standard methods. A significant difference (P<0.05) was found in all characteristic parameters of different oil samples. The study expressed the following properties as ranged values for soybean oils and single value for palm oil: Iodine value (82.34±0.633 –108.63±0.96 g I2/100 g; 45.68±0.604 g I2/100 g), Saponification value (182.33±2.670–197.39±1.987 mg KOH/g; 203.68±2.346 mg KOH/g), Acid value (0.33±0.06–0.57±0.03 mg KOH/g; 1.07±0.07 mg KOH/g), Peroxide value (1.13±0.01–1.96±0.006 meq O2/kg; 1.09±0.02 meq O2/kg), Moisture content (0.30±0.005–0.63±0.026%; 0.65±0.015%), specific gravity (0.88±0.15–0.94±0.07 g/ml; 0.91±0.03 g/ml). Taking consideration of all parameters the study concluded that Rupchanda and Fresh soybean oil had superior quality than other samples. Asian Australas. J. Biosci. Biotechnol. 2018, 3 (2), 156-161