Production and acceptance of a soy candy

Genta, Hugo Dante; Genta, María Luisa; Álvarez, N.V; Santana, M.S

doi:10.1016/s0260-8774(01)00157-1

Cited by 37 publications

(35 citation statements)

References 2 publications

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“…The phytoestrogens of soy proteins may reduce cancer risk or interfere with the cancer process. Isoflavones can also help to prevent osteoporosis and cancers, such as colon, breast, and prostate, and offers women relief for menopausal discomfort [7]. Moreover, cardiovascular risk disease may be diminished since protein soy reduces blood cholesterol levels, low-density lipoprotein (LDL) cholesterol fraction, and triglycerides in humans [8].…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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Section: Introductionmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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“…Piyarat (2008) noted that the milk prepared from bambara groundnut gave a preferred flavour to that of milks from cowpea, pigeon pea and soybean. Some of the factors that limit the utilization potential of indigenous legumes include presence of anti-nutrients (trypsin, chymotrypsin, α-amylase inhibitors, phytic acid, flatus factors, saponin and lectins), low contents of sulphur amino acids and the long cooking period required to eliminate those anti-nutritional factors (Genta et al, 2002). Furthermore, the presence of indigestible substances such as the flatulence-producing oligosaccharides, namely raffinose, stachyose and verbascose has also contributed to their reduced utilization as human foods (Aremu et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

Adeleke

Adiamo

Fawale

et al. 2017

Turkish JAF Sci.Tech.

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Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 -Bambara Groundnut White (BGW) and TVSU 146 -Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria, planted and harvested. The effects of processing methods (soaking and boiling) on anti-nutritional factors and oligosaccharides content and protein digestibility of BGW and BGB compared with Bambara groundnut commercial (BGC) seeds were investigated. Soaking and boiling significantly reduced the anti-nutritional factors of the samples and the effect increased as processing time was elongated. Sample BGC had lower anti-nutritional factors than BGW and BGB after soaking for 48 h. Tannin contents of the samples were reduced drastically by 99 % throughout the soaking periods. Greatest loss in raffinose level was observed in BGB (59%) and BGW (50%) after boiling for 60 min compared with BGC (43%). The loss in stachyose content of the samples varies with processing and BGC (59%) had greatest loss after boiling for 60 min while soaking for 48 h reduced that of BGB and BGW by 57 and 35%, respectively. Boiling for 60 min increased the in vitro protein digestibility of BGB (89.34 %) compared with BGW (87.48%) and BGC (82.89%). Overall, the results demonstrated that soaking and boiling of newly developed Bambara groundnut seeds could improve the nutritive quality of the seeds.

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“…L. Merr) is one of the most important oleaginous seeds in the world due to availability and rich in high quality proteins, essential amino acids, calcium, phosphorus, iron, vitamins (especially A and B) and vegetable oil [1]. Soy-based foods may provide a range of health benefi ts through *Corresponding author; E-mail: quang.nguyenduc@uni-corvinus.hu Hungarica 62, 2015 hypolipidemic, anticholesterolemic and antiatherogenic properties as well as reduction in allergenicity [2,3] and risk of most hormone-associated health disorders [4].…”

Section: Introductionmentioning

confidence: 99%

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifi dobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10 5 -10 7 cfu/ml resulted in 10 8 cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifi dum B3.2, B. bifi dum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×10 10 cfu/L.h and 7.6×10 9 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×10 9 cfu/L.h and 1.0×10 10 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

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Production and acceptance of a soy candy

Cited by 37 publications

References 2 publications

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

Performances of new isolates of Bifidobacterium on fermentation of soymilk

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