Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize

Abstract

Summary Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread. Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated. The results were compared with those of commercial plum and raspberry jams and spreads. Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose. In relation to fruit jams, they are distinguished by the presence and content of p‐coumaric, ferulic and 3,4‐dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with 3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg−1) (cyanidin 3‐glucoside equivalent). Cyanidin‐3‐glucoside (Cy‐3‐Glu) was the most abundant anthocyanins in SMC/BSC containing spreads, while in raspberry jam, that was cyanidin‐3‐sophoroside (Cy‐3‐Sop). According to chemical, rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams and spreads.

Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn

“…Soybean kernels were manually dehulled, and seed coat was ground in a laboratory mill (Perten 120 lab mill, Perten, Hägersten, Sweden) to fine powder (particle size < 500 µm) and stored at −70 • C prior to the extraction of anthocyanins. Based on our previous study [17], black soybean seed coat contained 40,762.2 mg GAE/kg of total phenolic compounds and 11,883.90 mg GGE/kg of total anthocyanins, with cyanidin 3-glucoside as the dominant (3387.10 µg/g). The antioxidant capacity of black soybean seed coat determined by QUENCHER method was 399.5 mmol Trolox Eq/kg.…”

“…More than 99% of the total anthocyanins in black soybean seed coats (BSSCs), which largely contribute to the colour, are assumed to be located in the epidermal palisade layer [15]. Many studies have shown that BSSCs rich in polyphenols and dietary fibres can be used as bioactive ingredients in functional foods and pharmaceutical products for targeting different health problems [17]. In addition, black soybean extracts rich in bioactive compounds have so far been utilized in the preparation of noodles [18][19][20], crackers [21], touhua (soft soybean curd) [22] and biodegradable films [23,24].…”