Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough

Yang, Liping; Wang, Sunyan; Zhang, Houfang; Du, Chenyu; Li, Songnan; Yang, Jianting

doi:10.1016/j.lwt.2022.113834

Cited by 15 publications

(4 citation statements)

References 41 publications

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“…This phenomenon can be attributed to the alteration in the proportions of starch, protein, dietary fiber, and other constituents within the composite dough resulting from the addition of oat flour. These components competed for water present in the sweet potato puree, leading to changes in the water distribution among molecules and subsequently affecting the water‐holding capacity and moisture content of the dough (Yang et al., 2022). Furthermore, the incorporation of oat flour contributed to the formation of a complex protein network structure within the dough, further augmenting its water‐holding capability.…”

Section: Resultsmentioning

confidence: 99%

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Wei,

Ren,

Liu

et al. 2024

Journal of Food Science

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To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%–25% of sweet potato dry weight) on the quality attributes of sweet potato–oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%–25% oats is recommended to produce composite doughs with optimal quality and processing characteristics.Practical ApplicationAs living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato–oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato–oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.

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Section: Resultsmentioning

confidence: 99%

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Wei,

Ren,

Liu

et al. 2024

Journal of Food Science

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“…At 680 nm, soybean samples showed chlorophyll content that distinguished green color (Pahlawan et al (2022). In the visible range, the absorption peaks of chlorophyll-a occur at 430 nm and 662 nm, while chlorophyll-b was found at 453 nm and 642 nm ( Lopes et al 2017;Shi et al 2022;Yang et al 2022;Zhu et al 2018). Peak in absorbance of around 670 nm found in the olive oil spectrum confirmed the presence of chlorophyll pigments (Lapčíková et al 2018).…”

Section: Partial Least Square Regression (Plsr)mentioning

confidence: 97%

“…These anomalies affected sample grouping, with pronounced deviations in the spectral regions of 380-470 nm and 700-800 nm due to variations in pigment levels, specifically carotene and chlorophyll, in the samples. Black soybean is characterized by black outer skin, which contains anthocyanins, as documented by Yang et al (2022). These anthocyanins significantly impact the interaction between black skin layer and light spectra, either reflecting a specific spectrum of light or being absorbed by particular molecules.…”

Section: Pca Based On Soybean Spectramentioning

confidence: 99%

“…Chlorophyll in soybean seeds is mainly chlorophyll-a (C55H70MgN4O5) and chlorophyll-b (C55H70MgN4O6). In the visible range, the absorption peaks of chlorophyll-a occur at 430 nm and 662 nm, while chlorophyllb occur at 453 nm and 642 nm (Lopes et al 2017;Shi et al 2022;Yang et al 2022;Zhu et al 2018). Longoni et al (2020) and Gebregziabher et al (2022) reported chlorophyll and carotenes substances in the visible range, where R 2 values in calibration and prediction played a significant role in specific sample classification.…”

Section: Partial Least Square Regression (Plsr)mentioning

confidence: 99%

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Evaluation of Indonesian Local Soybean Based on Chemical Characteristics and Visible - Near Infrared Spectra With Chemometrics

Masithoh,

Abadi,

Sutiarso

et al. 2024

BIOTROPIA

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Soybean characterization is essential to ensure product quality during distribution according to internal values. In this context, non-destructive characterization method, such as spectroscopy, offer an effective and efficient approach to testing soybean quality in field applications. Among the instruments that are widely used for testing soybean quality, the semi-portable visible near-infrared (Vis-NIR) spectrometer operating at a specific range of 345 to 1033 nm has been proven effective. Therefore, this study aimed to investigate soybean seeds characterization using Vis-NIR spectroscopy with PCA and PLSR chemometric methods. The investigation was carried out using soybean seeds consisting of eight varieties locally produced on Java Island, Indonesia, including Dega1, Dena1, Deja2, Dering1, Devon1, Yellow Flap, Green, and Detam4, in the form of intact, crumble, flour, and paste. Several quality parameters such as protein, fat, crude fiber, carbohydrate, ash, water, chlorophyll, total carotene, vitamin C, and L*, a*, and b* values were measured across intact, crumble, flour, and paste samples. The results of Principal Component Analysis (PCA) showed that sample form and genotypes affected soybean classification. Furthermore, Partial Least Squares Regression (PLSR) showed adequate model calibration for crude fiber, chlorophyll, total carotene, and vitamin C parameters. Based on this analysis, it could be concluded that Vis-NIR spectroscopy proved to be suitable for the classification and prediction of soybean characterization.

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Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Misra

Mandliya

Pandey

et al. 2023

Food Bioprocess Technol

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Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough

Cited by 15 publications

References 41 publications

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Evaluation of Indonesian Local Soybean Based on Chemical Characteristics and Visible - Near Infrared Spectra With Chemometrics

Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

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