Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits

Silva, Fabrício de Oliveira; Miranda, Thamires Gonçalves; Justo, Thaís Fernandes; Frasão, Beatriz da Silva; Conté-Júnior, Carlos Adam; Monteiro, Mariana; Perrone, Daniel

doi:10.1016/j.lwt.2017.12.035

Cited by 55 publications

(28 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sarabhai et al (2015) studied expansion of cookies with better nutritional value and physicochemical properties when soymeal protein was incorporated in cookies. Silva et al (2018) studied effect of unfermented and fermented soymeal supplemented high protein, high fiber, high isoflavones biscuits which revealed that sensory acceptance of fermented soybean meal biscuit was better than unfermented. Preparation of soymeal fortified food products however may pose some problems as consumers often perceive a course texture and dry mouthfeel due to the presence of fiber and having a strong flavor and being unpalatable.…”

Section: Introductionmentioning

confidence: 99%

Development of soymeal fortified cookies to combat malnutrition

Ghoshal

Kaushik

2020

Legume Science

View full text Add to dashboard Cite

The defatted soy flour contains a lot of essential amino acids and proteins of high biological value and, therefore, it is suitable for the development of protein rich food products. The aim of the study was to develop protein‐rich soymeal fortified cookies using different combination of wheat flour (WF) and soymeal flour (SMF) and characterize. The blends (WF/SMF) were selected in the ratio of 100:0 (S0), 85:15 (S15), 80:20 (S20), and 75:25 (S25) to improve the nutrient content of the cookies. The physicochemical, functional, sensory and nutritive properties, total phenolic contents, and antioxidant properties of those flour blends and developed cookies were assessed. The fortified cookies had higher total soluble phenolic contents and antioxidant capacities in terms of total gallic acid and oxygen scavenging potential. Furthermore, a strong correlation was observed between the total soluble phenolic contents and the antioxidant capacities based on the DPPH (r = 0.945 and 0.912) and ABTS (r = 0.921 and 0.941), respectively, for the fortified flour and the formulated cookies. The calcium and iron contents in the fortified cookies were higher than the control cookies. The formulation containing 20% of soy flour exhibited the best organoleptic characteristics with improved nutritional and antioxidant properties and shelf life.

show abstract

Section: Introductionmentioning

confidence: 99%

Development of soymeal fortified cookies to combat malnutrition

Ghoshal

Kaushik

2020

Legume Science

View full text Add to dashboard Cite

show abstract

“…Leguminous protein-rich grain such as soya has been used in compositing low protein foods to improve their protein quality (Awasthi et al, 2012). Composite biscuits with 50% amadumbe contained the highest crude protein content, and are likely to contribute more to the recommended daily protein requirements of 1.12 g/kg/day for babies up to 6 months to 0.74 g/kg/day for (Garlick, 2006;De Oliveira Silva et al, 2018).…”

Section: Proximate Composition Of Amadumbe-soya Composite Biscuitsmentioning

confidence: 99%

“…The fortification of amadumbe flour with soya has been found to maintain adequate (Obadina et al, 2016). The addition of soya resulted in composite biscuits with improved protein quality which, in turn, enhances their ability to support optimal growth in humans (De Oliveira Silva et al, 2018).…”

Section: The Amino Acid Quality Of Amadumbe-soya Composite Biscuitsmentioning

confidence: 99%

Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties

Mokhele¹,

Amonsou²,

Tabit³

2020

Food Res.

View full text Add to dashboard Cite

The development of more popular and nutritious amadumbe based food products such as biscuits from amadumbe may be necessary to improve its utilisation and commercialization. The aim of this study was to investigate the nutritional and organoleptic properties of amadumbe-soya composite biscuits. Biscuits were prepared by combining amadumbe and soya flours at ratios 90:10, 70:30 and 50:50. There was an increase in the crude protein content of composite biscuits when the percentage of soya was increased from 10 to 30% and then 50%. Similarly, an increase in the percentage of soya in composite biscuits gave rise to an increase in the levels of lysine in composite biscuits. The addition of soya to amadumbe improved the PDCAAS of composite biscuits to a value of 1 at 50% soya addition. The addition of soya flour to amadumbe flour also resulted in composite biscuits with an improved overall amino acid profile, mineral content, protein digestibility and PDCAAS (Protein Digestibility Corrected Amino Acid Score). The 50% amadumbe-50% soya composite biscuit was identified as having the optimum quality parameters.

show abstract

“…In soybeans, isoflavones are found almost exclusively as β‐glycosides and malonylglycosides. Food processing may affect isoflavone profile: heating leads to decarboxylation of malonylglycosides producing acetylglycosides, whereas fermentation leads to deglycosilation producing aglycones …”

Section: Introductionmentioning

confidence: 99%

Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults

et al. 2020

Self Cite

View full text Add to dashboard Cite

BACKGROUND Urinary excretion of isoflavones and their metabolites after the consumption of soybean meal (SBM) and fermented soybean meal (FSBM) biscuits was investigated in humans in a randomized double‐blinded crossover clinical trial. RESULTS Aglycones were the most abundant metabolites in urine in both treatments. After FSBM consumption, total urinary excretion of aglycones and metabolites was 54% higher when compared to SBM biscuits. All metabolites were more rapidly excreted after FSBM biscuit consumption when compared to SBM biscuits. Urinary recovery of isoflavones was higher after FSBM biscuit consumption, reaching 67%. Women excreted higher amounts of colonic metabolites and lower amounts of aglycones than men. The prevalence of O‐demethylangolensin‐producer, equol‐producer and nonproducer metabotypes was 56%, 11% and 36% after SBM consumption and 72%, 11% and 17% after FSBM consumption, respectively. CONCLUSIONS Together, our findings indicate that fermentation improves isoflavone bioavailability and possibly reduces the impact of gut microbiota on the metabolism of isoflavones. © 2020 Society of Chemical Industry

show abstract

Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits

Cited by 55 publications

References 28 publications

Development of soymeal fortified cookies to combat malnutrition

Development of soymeal fortified cookies to combat malnutrition

Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties

Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults

Contact Info

Product

Resources

About