soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

BACKGROUND The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porr...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

yoghurt ice cream (yic) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. product formulation comprised of 12%...

soy protein concentrate (spc) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. in this study, four different soy flours including defatted soy flour (fat content 3.67, pdi 55.10), defatted and toasted soy flour (fat content 3.78, pdi 10.72), low fat soy flour (fat content 14.34, pdi ...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...

possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. for doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. results indicated that longer refining time gave rise to reduction in particles size and inc...

The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength. Keywords—Pasta, Mixture design, Enrichment...

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

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...