Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta

2018 ◽  
Vol 42 (4) ◽  
pp. e13575 ◽  
Author(s):  
Kirti Jalgaonkar ◽  
Sunil K. Jha ◽  
Manoj Kumar Mahawar
Keyword(s):  
Pearl Millet ◽  
Quality Characteristics ◽  
Soy Flour ◽  
Defatted Soy Flour ◽  
Mango Peel

Quality characteristics of pearl millet malt as affected by steeping temperature and germination period

2018 ◽  
Vol 10 (1) ◽  
pp. 41-50
Author(s):  
R. Dahiya ◽  
R.B. Yadav ◽  
B.S. Yadav ◽  
R. Yadav
Keyword(s):  
Pearl Millet ◽  
Quality Characteristics ◽  
Germination Period

Antioxidant Capabilities of Defatted Soy Flour Extracts

2010 ◽  
pp. 201-215
Author(s):  
Xiaohua Yue ◽  
Zhimin Xu
Keyword(s):  
Soy Flour ◽  
Defatted Soy Flour

scholarly journals Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 7-14 ◽  
Author(s):  
M. Hrčková ◽  
M. Rusňáková ◽  
J. Zemanovič
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Aqueous Dispersion ◽  
Protein Hydrolysates ◽  
Soy Flour ◽  
Degree Of Hydrolysis ◽  
Defatted Soy Flour ◽  
Sds Page ◽  
Soy Protein Hydrolysates ◽  
Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

Development of defatted soy flour based bio-adhesives using Viscozyme L

2015 ◽  
Vol 76 ◽  
pp. 198-203 ◽  
Author(s):  
Nairong Chen ◽  
Qinzhi Zeng ◽  
Qiaojia Lin ◽  
Jiuping Rao
Keyword(s):  
Soy Flour ◽  
Defatted Soy Flour

scholarly journals Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties

2019 ◽  
Vol 22 ◽  
pp. 100130 ◽  
Author(s):  
Romina Ingrassia ◽  
Gonzalo Gastón Palazolo ◽  
Jorge Ricardo Wagner ◽  
Patricia Hilda Risso
Keyword(s):  
Protein Structure ◽  
Heat Treatments ◽  
Soy Flour ◽  
Defatted Soy Flour

Quality characteristics of doughnuts from pearl millet blended composite flours

2018 ◽  
Vol 20 (1) ◽  
pp. 46
Author(s):  
Paramjot Kaur ◽  
Monika Sood ◽  
Julie D. Bandral
Keyword(s):  
Pearl Millet ◽  
Quality Characteristics ◽  
Composite Flours

Development of energy bar utilizing potato extrudates

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Namrata Ankush Gir ◽  
D. Mridula
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutritional Quality ◽  
Milk Powder ◽  
Sensory Attributes ◽  
Soy Flour ◽  
Defatted Soy Flour ◽  
Puffed Rice ◽  
Energy Bar ◽  
Different Levels

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

Changes in physico-chemical properties of native and toasted defatted soy flour on submission to electron beam radiation

2017 ◽  
Vol 105 ◽  
pp. 141-146 ◽  
Author(s):  
Vineet Kumar ◽  
Anita Rani ◽  
Lulua Hussain ◽  
Manoj Yadav ◽  
Priyamvada Jha ◽  
...  
Keyword(s):  
Electron Beam ◽  
Chemical Properties ◽  
Soy Flour ◽  
Beam Radiation ◽  
Defatted Soy Flour ◽  
Electron Beam Radiation ◽  
Physico Chemical
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