Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol Levels

Urade, Reiko

doi:10.1016/b978-0-12-814639-2.00028-9

Cited by 5 publications

(3 citation statements)

References 28 publications

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“…Additionally, hexane is already commercially applied for the extraction of lipids from food-or feedstuffs such as soybeans, sunflower seeds, and olives [17,18]. Although hexane has the advantage of being able to extract nearly all of the oil in the aforementioned products, it has several limitations and drawbacks [19].…”

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confidence: 99%

Optimisation of the lipid extraction of fresh black soldier fly larvae (Hermetia illucens) with 2-methyltetrahydrofuran by response surface methodology

Smets

Goos

Claes

et al. 2021

Separation and Purification Technology

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While black soldier fly larvae (BSFL, Hermetia illucens) have the potential to become a renewable, industrial feedstock; lipid extractions are typically performed with hexane. Green solvents, however, are gaining more popularity to replace these harmful solvents such as hexane. In this study, the green solvent 2-methyltetrahydrofuran (2-MeTHF) was compared with hexane for extracting lipids from fresh BSFL at moderate temperature. Response surface methodology was used to investigate these wet extractions with a Soxhlet extraction as benchmark. Two sets of optimal process settings were predicted and validated for (1) maximising solvent efficiency and (2) maximising lipid recovery. The resulting extracts were characterised by their fatty acid profile and lipid class composition. The results of the benchmark extraction (Soxhlet) showed that 2-MeTHF could extract significantly more lipids from dried BSFL than hexane (43.23 vs. 40.34 g lipids/100 g DM). No significant difference was found between the maximum solvent efficiencies of hexane and 2-MeTHF. By performing the wet extraction with 2-MeTHF at 45 °C with 15 w/w % fresh BSFL, 40 w/w % 2-MeTHF, and 45 w/w % water; the highest lipid recovery was obtained (94.9 ± 1.8 % of total BSFL lipids). These results indicated that the wet extraction was able to extract a similar amount of lipids compared to the Soxhlet extraction. Although the fatty acid profiles did not differ between extraction conditions, 2-MeTHF extracted a higher quantity of free fatty acids and valuable phospholipids compared to hexane. Consequently, the wet lipid extraction with 2-MeTHF can be considered a suitable, more ecologic alternative for the conventional extraction of dried BSFL with hexane.

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confidence: 99%

Optimisation of the lipid extraction of fresh black soldier fly larvae (Hermetia illucens) with 2-methyltetrahydrofuran by response surface methodology

Smets

Goos

Claes

et al. 2021

Separation and Purification Technology

View full text Add to dashboard Cite

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“…Besides the protein content of pigeon pea is 20–22% (Anitha et al ., 2020), the content of cowpea protein ranges from 18% to 35% and lupin protein ranges from 35% to 40% (Melini et al ., 2017), and Azuki beans are 21.4–24.5% protein (Silva et al ., 2021). Moreover, the protein content of Bambara groundnut ranges from 15% to 27% (Oyeyinka & Oyeyinka, 2018), lentils are about 31% protein (Atudorei & Codină, 2020), and the content of soybean protein is between 30 and 50% (Urade, 2019).…”

Section: Nutritional Properties and Physiological Functions Of Legume...mentioning

confidence: 99%

“…Additionally, the addition of protein‐rich ingredients, e.g . soybean to rice‐based pasta increases the products' strength and enhances its nutritional value (Marengo et al ., 2018; Urade, 2019). Besides, the addition of soy protein to rice flour‐based bread results in lighter crumb colour and better texture attributes, resilience and adhesion (Pătraşcu et al ., 2017).…”

Section: Effects Of Adding Whole Legumes Flour On the Quality And Gi ...mentioning

confidence: 99%

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

Guan

Long

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary In recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice‐producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three‐dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted.

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Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges

et al. 2023

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Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol Levels

Cited by 5 publications

References 28 publications

Optimisation of the lipid extraction of fresh black soldier fly larvae (Hermetia illucens) with 2-methyltetrahydrofuran by response surface methodology

Optimisation of the lipid extraction of fresh black soldier fly larvae (Hermetia illucens) with 2-methyltetrahydrofuran by response surface methodology

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges

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