This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...

The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...

Several studies have suggested that soybean intake is associated with a lower risk of prostate cancer. However, the mechanism of prostate cancer prevention by soybeans remains unclear. Because prostate cancer is reported to have an association with an increased level of dihydrotestosterone (DHT) and soybean isoflavones are known to inhibit 5 alpha-reductase, which is involved in the conversion ...

Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There w...

background:the present study designed to test  effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. methods: defatted soy flour (dsf) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. bread produced with these blends compared with regular taftoon bread and was tested for chemical an...

nowadays, quality control of bread, especially in large scale production, requires application of novel methods. in this research, image analysis of digital images of barbary bread enriched with soy flour was carried out at two storage intervals. using imagej software, crumb features (mean cell area and void fraction) were computed for each image. fractal dimensions of bread crumb images were m...

BACKGROUND Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between...

Pancreatic hypertrophy that occurs in rats fed raw soy flour containing about 1200 mg tripsin inhibitor (Tn/lOO g diet was reversed by switciti.ng the rats to control diets or to diets containing 30% toasted defatted soy l1our. No panCTeatic hypertrophy occurs in rats fed commercial, edible gr:!de soy 11 ours, concentrate or isolate from time of weaning to adulthood (ca. 300 days). Tl content o...

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples contain...

One hundred seventy pigs averaging 21 +/- 1 d of age (initially 5.4 and 5.8 kg, respectively) were used in each of two experiments to determine the effect that further heat processing by moist extrusion has on the nutritional value of soybean products fed to the early-weaned pig (d 0 to 14 postweaning). The experiments were designed as randomized complete blocks with treatments arranged as a 2 ...