Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

Taghdir, Maryam; Mazloomi, Seyed Mohammad; Honar, Naser; Sepandi, Mojtaba; Ashourpour, Mahkameh; Salehi, Musa

doi:10.1002/fsn3.411

Cited by 61 publications

(55 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Only the day of storage significantly increases the MUFA content in FFS sample (p ≤ 0.05). The fatty acid profile in soy-enriched bread was more beneficial for human health [30]. The beta-glucan content was only identifiable in the samples FFS and DFS due to the addition of beta-glucan preparation.…”

Section: Chemical Propertiesmentioning

confidence: 96%

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

et al. 2019

View full text Add to dashboard Cite

Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be used as the preservation method for the products with increased nutritional value. Therefore, the research was conducted wherein bread with added oat dietary fibre (16% beta-glucan), and two soy flours [1.2% (full fat soy flour (FFS)) and 14.5% fat (defatted soy flour (DFS))] were used. The bread were stored for 3 and 7 days in normal atmosphere and with 0, 25, 50, 75 and 100% carbon dioxide. The methodology consisted of specific volume, firmness, colour, beta-glucan and dietary fibre determination and fatty acid profile. The fatty acid profile was most promising in terms of health in the sample with added DFS (polyunsaturated fatty acids% > 49.6). The optimisation procedure estimated that the carbon dioxide should be 15.5% for control, 38.5% for FFS, and 4.8% for DFS bread.

show abstract

Section: Chemical Propertiesmentioning

confidence: 96%

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Also, SPI has a certain effect on the rheological properties of cereal products (Srikanlaya et al, ; Villanueva, Perez‐Quirce, Collar, & Ronda, ). It has been used to mimic the viscoelastic properties of gluten in gluten‐free (GF) products for improving sensory properties through induction of Maillard reaction (Taghdir et al, ; Yang, Li, Wu, Pan, & Xia, ; Zhao et al, ). Whereas, the great mass of commercial GF products have poor features such as a crumbling texture, a dry crumb, a bad color, and other quality defects after baking (Bird, Pilkington, Saputra, & Serventi, ; Van Bockstaele, De Leyn, Eeckhout, & Dewettinck, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior

Xie

Fan

Jun-jun

2019

J Food Process Preserv

View full text Add to dashboard Cite

The viscoelastic properties of soy protein isolate (SPI) were investigated by creep–recovery under creep time (75 s, 150 s, 300 s, and 600 s), shear stress (1 Pa, 6 Pa, 10 Pa, and 20 Pa), and creep temperature (25°C, 50°C, and 80°C). Creep compliance (JC) increased proportionally with creep time from 75 to 600 s and with stress from 1 to 20 Pa, it decreased proportionally with temperature from 25 to 80°C. Results showed that the flow behavior of SPI varied along with creep time, stress, and temperature. Creep compliance data were best‐fitted to 4‐element Burgers model (R2 > .94), the instantaneous compliance (J0), retardation compliance (J1), retardation time (r1), steady‐state viscosity (η0), and recovery (%) have significant changes with creep time, stress, and temperature (p < .05). Adding maltodextrin (MD) accelerated the deformation of SPI. The flexibility and rigidity of SPI molecular chains was dependent on creep time, stress, and temperature. Practical applications In this research paper, we studied the viscoelasticity of SPI using the creep–recovery analysis. The chain flexibility, rigidity, and viscidity of SPI molecules were discussed at creep time, shear stress, and creep temperature. At the same time, the viscoelasticity of SPI adding of MD is also discussed. According to the experiment, this study provides new insights into the viscoelastic properties of SPI and builds a fundamental foundation for the comprehensive utilization of SPI in the food industry.

show abstract

“…These remarkable properties of soybean make it an ideal choice of supplementary foods such as soy-supplemented bread, biscuits, and health drinks. (Mohamed, Rayas-Duarte, Shogren, & Sessa, 2006;Taghdir et al, 2016).…”

mentioning

confidence: 99%

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan

Orchy

Farzana

2018

Food Science & Nutrition

View full text Add to dashboard Cite

The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented soup which could be used as a protein‐supplemented ready‐to‐eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82–0.74 g/ml), dispersibility (82.1%–75.9%), pH (6.17–6.13), swelling capacity (3.98–3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%–94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%–6.97%), fiber (1.10%–2.30%), ash (15.77%–16.40%), and energy value (328.38–353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready‐to‐eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day‐to‐day nutritional requirements as a supplement.

show abstract

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

Cited by 61 publications

References 32 publications

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Contact Info

Product

Resources

About