Characterization and stability of bioactive compounds from soybean meal

Silva, Fabrício de Oliveira; Perrone, Daniel

doi:10.1016/j.lwt.2015.04.032

Cited by 33 publications

(19 citation statements)

References 31 publications

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“…The modeling of the color (L*, a*, b*, and BI) and textural (hardness and toughness) attributes was conducted using zero and first-order kinetic equations (Chung et al, 2014). In the kinetic modeling, the rate of change of quality parameters is expressed as Equation 1.…”

Section: Kinetic Modeling and Calculationsmentioning

confidence: 99%

“…Color of the product after roasting is very important in sensory evaluation and consumer acceptance (Mridula, Goyal, & Manikantan, 2008). Several studied reported on effect roasting on color of grains such as hazelnut (Özdemir & Devres, 2000), wheat (Murthy, Ravi, Bhat, & Raghavarao, 2008), sesame (Berk et al, 2019;Kahyaoglu & Kaya, 2006), peanut (Bagheri et al, 2019), corn (Chung, Kim, Moon, & Youn, 2014), and sorghum (Sharanagat et al, 2019).…”

mentioning

confidence: 99%

“…The change in color during the roasting process is due to the browning reaction which involves the Maillard reaction and caramelization (Berk et al, 2019;Chung et al, 2014). Visually, the change in the color can be identified, and therefore, it can become one of the critical quality control parameters during the roasting process.…”

mentioning

confidence: 99%

“…Zero and first-order reaction kinetics were applied for a certain range of roasting temperature and time to evaluate the effect on product quality. The mathematical models were developed in the roasting process to control and predicting the quality indicator using the texture and color of cereals, oilseeds, nuts, and grains such as maize (Chung et al, 2014), peanut (Bagheri et al, 2019;Shi et al, 2017), sesame (Kahyaoglu & Kaya, 2006), coffee (Mendes, De Menezes, Aparecida, & Da Silva, 2001;Somporn, Kamtuo, Theerakulpisut, & Siriamornpun, 2011), sorghum (Sharanagat et al, 2019), cocoa (Sacchetti et al, 2016), wheat (Murthy et al, 2008), almond (Nizamlioglu & Nas, 2016), and hazelnut (Demir et al, 2001;Özdemir & Devres, 2000).…”

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confidence: 99%

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Effect of pilot scale roasting on color and textural attributes of soybean kernels

Raigar

Dalbhagat

Mishra

2020

J. Food Process. Preserv.

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Soybean (Glycine max L.) is a popular oil crop, used in traditional cooking by Asian people and commercially processed to produce edible oil and protein meal. The protein meal is used in wheat flour fortification, bakery products, and soy nuggets, whereas the edible oil is largely consumed in cooking and frying (de Oliveira Silva & Perrone, 2015; Raigar & Mishra, 2018). The other value-added products consumed worldwide produced from soybean are soy flour, soya milk, tofu, etc. (Navicha, Hua, Masamba, & Zhang, 2017). The use of soybean sometime imparts beany taste to the product which negatively affects the acceptance of soy foods among consumers. Roasting process can be used to countered this issue (Shin, Kim, & Kim, 2013), which involves heating of soybeans using dry hot medium at 160-200°C depending on the installed equipment and duration of heating (Raigar & Mishra, 2018). Various methods of roasting such as rotary drum, heated ceramic roasting, and salt bed roasting are commonly used (Chauhan, Chauhan, Sharma, Bajpai, & Yadav, 2003; Tulashie, Appiah, Akpari, & Saabome, 2020). Use of direct and indirect fire in the roasting process varies the degree of heating, and thereby the product quality. Being a high-temperature short time method, roasting induces desirable, and undesirable quality changes in the kernels (Schoeman & Manley, 2019). It is a popular grain processing method used worldwide for the different roasting products with improved taste, color, aroma, texture, palatability, digestibility, and sen

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Section: Kinetic Modeling and Calculationsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of pilot scale roasting on color and textural attributes of soybean kernels

Raigar

Dalbhagat

Mishra

2020

J. Food Process. Preserv.

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“…Total saponin content was determined by the vanillinsulfuric acid assay [14]. Absorbances at 535 nm were recorded using a V-530 UV/VIS spectrophotometer (Jasco ® , Tokyo, JPN).…”

Section: Saponin Analysesmentioning

confidence: 99%

A new functional beetroot formulation enhances adherence to nitrate supplementation and health outcomes in clinical practice

Baião¹,

Silva²,

d'El-Rei³

et al. 2018

SDRP-JFST

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Background: Beetroot has been used as a source of dietary nitrate supplementation, a precursor for the endogenous synthesis of nitric oxide, which improves endothelial function and displays protective effects against cardiovascular diseases. Methods: The aim of this study was to formulate an attractive and well-tolerated beetroot-derivative containing high levels of nitrate and antioxidant compounds, able to reduce blood pressure in hypertensive patients following chronic ingestion. A beetrootcereal bar was prepared from a mixture of beetroot juice, beetroot chips and cereals. Sixty grams of the beetroot-cereal bar were administered to five hypertensive patients recruited from a cardiovascular medical service for 3-week supplementation. At the end of this period, the patients were examined at the routine hospital clinical service at 8:20 AM after a rest of 20 min. Results: The nitrate contents of the beetroot-cereal bar were 15.3±0.05 mmol•100 g-1 , which also contained 8.64±1.85 mg•100 g-1 of saponins, 9.19±0.71 mg•g-1 of organic acids and 147.73±3.3 mg•100 g-1 of phenolic compounds. Beetroot-cereal bars displayed a shelf life of at least 30 days with no preservative addition. A rheological evaluation of the beetrootcereal bars indicated the predominance of a dark red color and crispy texture. The beetroot-cereal bar displayed high overall acceptability and purchase intent. The chronic consumption of beetroot-cereal bar by hypertensive patients led to ≈-14.0 mm Hg decrease in systolic and ≈-6.5 mm Hg decrease in diastolic blood pressures. Conclusion: Beetroot-cereal bars may be a new attractive strategy to offer high levels of bioaccessible dietary nitrate and antioxidant compounds that can aid in the improvement of cardiovascular function.

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Recovering Bioactive Compounds from Edible Oil Wastes

Tuan

Thảo

2017

Recovering Bioactive Compounds From Agricultural Wastes

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Characterization and stability of bioactive compounds from soybean meal

Cited by 33 publications

References 31 publications

Effect of pilot scale roasting on color and textural attributes of soybean kernels

Effect of pilot scale roasting on color and textural attributes of soybean kernels

A new functional beetroot formulation enhances adherence to nitrate supplementation and health outcomes in clinical practice

Recovering Bioactive Compounds from Edible Oil Wastes

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