Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Lecomte, N.B.; Zayas, J.F.; Kastner, Curtis L.

doi:10.1111/j.1365-2621.1993.tb04300.x

Cited by 49 publications

(35 citation statements)

References 8 publications

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“…This result suggests an inverse relationship between Moringa inclusion levels and weight loss. A similar trend was reported by Lecomte et al, (1993) that cooking yield represents the retention of water and solutes during processing of food products. Ray et al (1981) also observed significant increase (P<0.05) in cooking yield up to 26% soy concentration in his study using ground beef.…”

Section: Source Of Raw Materialssupporting

confidence: 85%

“…(Hossein, 2011). They are used in meat products as a binder for improving yields, as a gelling agent to enhance emulsion stability and as meat replacement to reduce cost (Lecomte et al, 1993;Rentfrow et al, 2004).The health benefits of soy in meat include prevention of heart diseases, cancer, high blood pressure, diabetesrelated disease and many others. Soy bean oil is rich in fatty acids and devoid of cholesterol.…”

Section: Introductionmentioning

confidence: 99%

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Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder

Evivie¹,

Ebabhamiegbebho²,

Imaren³

et al. 2016

Journal of Applied Sciences and Environmental Management

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ABSTRACT:The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P>0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P>0.05). © JASEM

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Section: Source Of Raw Materialssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder

Evivie¹,

Ebabhamiegbebho²,

Imaren³

et al. 2016

Journal of Applied Sciences and Environmental Management

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“…The duration for stabilization of foam represented by foam stability was 3 h. The results are statistically significant and match with the standard pea and soybean protein isolate having water absorption capacity 1.7±0.1 and 1.3±0.1, and oil absorption capacity 9.2±0.1 and 1.1± 0.1, respectively. Further the foam stability (%) was observed 94±4 and 93±3, respectively for pea and soybean protein isolate (Lecomte et al 1993;Fernandez-Quintela et al 1997). Thus the water and oil absorption capacity and foaming properties of apricot protein isolate were fairly good and can be used to fortify soft drinks and beverages to prepare protein enriched ready to serve drinks.…”

Section: Composition and Functional Properties Of Protein Isolatementioning

confidence: 90%

Utilization of wild apricot kernel press cake for extraction of protein isolate

Sharma

Tilakratne²,

Gupta

2010

J Food Sci Technol

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The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45-50% oil, 23.6-26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations.

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“…Soy proteins being an cheap source of food protein have been used extensively in meat products as a binder for improving yields, as a gelling agent to enhance emulsion stability and as a meat replacement to reduce costs (Lecomte et al 1993; Rentfrow et al 2004). …”

Section: Introductionmentioning

confidence: 99%

Studies on the quality of duck meat sausages during refrigeration

et al. 2016

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Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating protein demand in the form of ready-to-eat product. The quality of sausages is also retained during refrigerated storage.

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Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Cited by 49 publications

References 8 publications

Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder

Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder

Utilization of wild apricot kernel press cake for extraction of protein isolate

Studies on the quality of duck meat sausages during refrigeration

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