Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g),...

Roasted and non roasted full fat or partially defatted flaxseed flours (Linum Usitatissimum) were evaluated for their proximate composition, mineral profile and functional properties. Significant increase in the crude protein, crude fiber, ash and mineral contents in the partially defatted flaxseed flours (both roasted and non-roasted) was observed. Partial defattening improved the foam capacit...

About 50 years ago Haberlandt (11) wrote that the time would come when soy beans would play a very important r81e in the diet of the poor, and that soy beans would be of much greater importance as admixture for potatoes than salt, because of their high fat and protein content. During the Great War the demand for cheaply produzezl and easily obtainable nutrients, particularly for suitable protei...

About 50 years ago Haberlandt (11) wrote that the time would come when soy beans would play a very important r81e in the diet of the poor, and that soy beans would be of much greater importance as admixture for potatoes than salt, because of their high fat and protein content. During the Great War the demand for cheaply produzezl and easily obtainable nutrients, particularly for suitable protei...

Rambutan seeds were subjected to SC-CO₂ extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alkali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelling power, water adsorption capacity, emulsion capacity and stability but a reduction in turbidity, s...

Isoflavones are thought to have an important role in the prevention of hormonerelated diseases. This study was undertaken to identify the profile of urinary isoflavone metabolites collected within 24 h after the consumption of unfermented or fermented soy foods. The proportions of b-glycosides and aglycones to total isoflavone intake were much higher in soybean paste than soy flour. Twenty urin...

A review of studies conducted on applicationofflours or concen­ tratesfrom &.,oundnut, cowpea, and soybean to improve nutritional charac­ teristics of wheat-based bread and cookies, sorghum-baseduji, and sorghwn­ based kisra are presented.Acceptable cookies were made from compovites containing50%wheat, 35% gr'-undnut,and15% cowpeaflours.At this level of fortification, the protein content was 15...

Ien resins, each with two replicates, were formulated from soy flour hydrolyzates and prepared with two hydrolyzation variables: phenol-to-soy flour ratios (w/w) of 4/4,3/4,2/4, l/4, and O/4 and sodium hydroxide-to-soy flour ratios (w/w) of 0.39 and 0.78. In addition, two commercially available phenol formaldehyde (PF) resins were used in the study as controls. The most ‘interesting result in t...

rheological properties of chocolate are important in manufacturing process for obtaining high-quality products with well-defined texture and are directly influenced by composition and their refining time. soy protein benefits from nutritional and functional properties to be used in different foods. effects of different replacement levels of skim milk powder by soy flour, (from 0 to 100%) and ba...