Functional properties and performance of soybean and maize flour blends in cookies

Akubor, P.I.; Onimawo, I.A.

doi:10.1023/b:qual.0000040342.75650.5c

Cited by 22 publications

(37 citation statements)

References 19 publications

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“…The low values observed in this study as compared to the 6.0% previously reported [8] might be a result of soaking (which solubilized minerals), or the difference in variety and agro-ecological zone of cultivation. Soaking time and roasting did not cause a significant difference in the ash content of the soybean flour.…”

Section: Resultscontrasting

confidence: 87%

“…Generally, soybean flour is a source of lipids and proteins, and the values fall within the range reported earlier [1,11]. Similarly, the carbohydrate and ash contents are quite similar to reported values [8]. For the effect of treatments on the moisture, ash, starch, and protein contents of soybean flours, soaking and roasting induced significant changes in most cases.…”

Section: Resultssupporting

confidence: 87%

“…The soaking and roasting type might have influenced the water absorption behavior. Values of WAC observed in the present work are higher (213%) than values reported for soybean flour elsewhere [8]. In addition, the WAC reported for soybean flour is systematically higher than that reported for maize and other cereal flour (92–151 g/100 g) [8,14].…”

Section: Resultscontrasting

confidence: 78%

“…In particular, soy flour is used to fortify traditional cereal-based foods [5,6]. Soybean-fortified maize has been the subject of biochemical, nutritional, sensory, rheological [7,8], and storage investigations. Egounlety and Syarief reported that the addition of 25% soybean tempe powder to Ogi (a fermented maize porridge) overcame the tryptophan and lysine deficiency in maize, and greatly improved the protein biological value of Ogi, without affecting the organoleptic properties of the porridge [9].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

Agume

Njintang

Mbofung

2017

Foods

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The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8–27.9 g/100 g), the ash content (3.5–3.6 g/100 g), and the total polyphenols (0.29–0.51 g/100 g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8–46.0 g/100 g) and lipid contents (21.4–29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22–0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01–0.30 g/100 g) and soluble proteins (4.0–29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20–30 g/100 mL), a decrease in the swelling power (1.3–2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18–210 cP) of the flour slurry after soaking and roasting. All these qualities—needed for producing nutritious flour for infants—highlighted the efficiency of these endogenous technologies.

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Section: Resultscontrasting

confidence: 87%

Section: Resultssupporting

confidence: 87%

Section: Resultscontrasting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

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Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

Agume

Njintang

Mbofung

2017

Foods

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“…This functional property of the flour are desirable as they help in enhancing the flavor and mouth feel of food preparations and find wide application in foods such as cakes, whipped toppings, sausages etc. The WAC and OAC of both these cultivars are greater than the Nigerian variety of soybean (Akubor and Onimawo, 2003) as well as Columbian variety (Acuna et al, 2012).…”

Section: Gravimetric Propertiesmentioning

confidence: 99%

Physico-chemical, engineering and functional properties of two soybean cultivars

Rehal

Beniwal

Gill

2017

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Information on the physico-chemical, engineering and functional properties of soybean is pertinent to design equipment for the grading, pretreatments and processing. It will also help to decide the right end-use of the valuable crop as it has various diverse applications. This study evaluated these properties of two popular cultivars of soybean grown in Punjab, India viz. SL-744 and SL-958 and the investigations revealed that the grains of SL-958 are bolder and heavier than SL-744 with lighter color, greater hydration capacity, swelling capacity and volume making it more suitable for applications which require soaking and heat processing. SL-744 exhibits higher water absorption and oil absorption capacities as well as foaming capacity hence it can be used in baking industry where these properties are desirable for improving the texture, consistency and flavor of the prepared products.

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Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1

Wang

Hood‐Niefer³

et al. 2019

Cereal Chem

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Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20 and 24%) on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours was investigated. Findings The moisture–temperature interaction significantly affected expansion ratio for all extrudates. In general, greater expansion occurred at 150°C; however, greater expansion occurred for chickpea and the cereal flours at high and low moisture levels, respectively. Expansion was negatively correlated with both hardness and bulk density. Extrusion also gelatinized starch, which was indirectly reflected by the 2–3× increase in water hydration capacity and 8‐40x decrease in pasting viscosities for all flours. Oil holding capacity remained relatively unchanged. Extrusion showed minor and mixed results on the emulsifying abilities of the flours, whereas all precooked flours were nonfoaming. The precooked flours also displayed reduced nitrogen solubility relative to the raw flours. Conclusions Extrusion significantly affected the hydration and pasting properties of the flours. Maximum extrudate expansion required different extrusion conditions for chickpea flour as compared to cereal flours. Significance and novelty Based on their functionality, the extruded flours have potential application in instant hot or cold beverages or may be blended with other flours to achieve the desired product functionality.

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Functional properties and performance of soybean and maize flour blends in cookies

Cited by 22 publications

References 19 publications

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

Physico-chemical, engineering and functional properties of two soybean cultivars

Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1

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