scholarly journals Potential Use of Soybean Flour (Glycine max) in Food Fortification

10.5772/52599 ◽  
2013 ◽  
Author(s):  
O. E. ◽  
K. G. ◽  
E. Buys ◽  
B. F.
Keyword(s):  
Glycine Max ◽  
Food Fortification ◽  
Soybean Flour ◽  
Potential Use

scholarly journals Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

2016 ◽  
Vol 07 (13) ◽  
pp. 1241-1252 ◽  
Author(s):  
Opeyemi O. Aluge ◽  
Stephen A. Akinola ◽  
Oluwatooyin F. Osundahunsi
Keyword(s):  
Quality Characteristics ◽  
Soybean Flour ◽  
Potential Use

Kinetics of degradation of saponins in soybean flour (Glycine max.) during food processing

2006 ◽  
Vol 76 (3) ◽  
pp. 440-445 ◽  
Author(s):  
Kavita M. Tarade ◽  
Rekha S. Singhal ◽  
Radha V. Jayram ◽  
Aniruddha B. Pandit
Keyword(s):  
Glycine Max ◽  
Food Processing ◽  
Soybean Flour ◽  
Kinetics Of Degradation ◽  
Kinetics Of

scholarly journals ANÁLISE FÍSICO-QUÍMICA E SENSORIAL DE PÃES ENRIQUECIDOS COM DIFERENTES PROPORÇÕES DE FARINHA DE SOJA (GLYCINE MAX) / CHEMICAL-PHYSICAL AND SENSORY ANALYSIS OF BREADS ENRICHED WITH DIFFERENT PROPORTIONS OF SOYBEAN FLOUR (GLYCINE MAX)

2020 ◽  
Vol 6 (11) ◽  
pp. 87049-87060
Author(s):  
Isabella Santos Barreto Meneses ◽  
Bárbara Reges Feitosa ◽  
Laura Sthefany de Castro Dias ◽  
Fabricio Luiz Tulini ◽  
Volnei Brito de Souza ◽  
...  
Keyword(s):  
Glycine Max ◽  
Sensory Analysis ◽  
Soybean Flour

scholarly journals The Making of Cereal With Subtitution of Soybean Flour (Glycine Max L. Merr) and Pasta Fruit Bit (Beta Vulgaris L) As Natural Dyes

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Hirwan Amanda ◽  
Irmayanti Irmayanti ◽  
Rita Sunartaty
Keyword(s):  
Adverse Effect ◽  
Glycine Max ◽  
Wheat Flour ◽  
Raw Materials ◽  
Chemical Properties ◽  
Soybean Flour ◽  
Cereal Products ◽  
Organoleptic Characteristics ◽  
Glycine Max L ◽  
Tapioca Flour

Making cereals using wheat flour is a problem because the raw materials obtained are more expensive. In addition, wheat flour will have an adverse effect on some people who are sensitive to gluten. One of the best alternatives to wheat flour in the manufacture of cereals to produce low-gluten cereal products is tapioca flour. The purpose of this study is to determine the effect of adding soybean flour, beetroot paste and its interaction on physical and organoleptic characteristics of cereals. The results showed that the best treatment was found in the addition of 60% soybean flour and 85% beetroot paste (K3B3) which produced good quality serela with chemical properties, namely water content of 4.67%, yield 63.00%, water absorption 13, 10%, crispiness in milk 106 seconds, organoleptic test for taste 3.94 (like), aroma 4.10 (like), texture 2.67 (ordinary) and color 3.83 (like).

scholarly journals Cookies made from mangrove (Bruquiera gymnorrhiza) fruit and soybean (Glycine max) flour

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 24-36
Author(s):  
D.N. Afifah ◽  
A.A.M. Alamsyah ◽  
A. Huwaida ◽  
C. Nissa ◽  
H.S. Wijayanti ◽  
...  
Keyword(s):  
Glycine Max ◽  
G Protein ◽  
Average Energy ◽  
Soy Flour ◽  
Control Group ◽  
Soybean Flour ◽  
Nutritional Content ◽  
Quality Requirements ◽  
Feeding Program ◽  
Factor Design

Demak is an area in Indonesia with a high stunting rate of 50.28%. Mangrove fruit, a major regional commodity, should be used as a basis for Supplementary Feeding Program (SFP) cookies to overcome stunting in Demak. This study was aimed to analyse the nutritional content, nutrition absorption inhibiting agents, and acceptance of mangrove fruit cookies. This research used a completely randomized sample with a one-factor design to formulate mangrove and soybean flour. The formulations used were F1 (60%: 40%), F2 (70%: 30%), F3 (80%: 20%), and F0 (100% wheat flour) as the control group. The best formula of mangrove and soybean cookies was F2 with average energy 479.44 kcal/100 g, protein 11.70 g/100 g, fat 23.93 g/100 g, carbohydrate 54.31 g/100 g, zinc 2.68 mg/100 g, iron 6.72 mg/100 g, calcium 659.03 mg/100 g, HCN 1.77 ppm, and tannin 101.9 mg/100 g. The best cookie formulation that met the SFP quality requirements was F2, with a composition of 70% mangrove fruit flour and 30% soy flour.

scholarly journals PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG KACANG KEDELAI (Glycine max. L) TERHADAP NILAI GIZI SNACK BAR

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 544
Author(s):  
Dylla Hanggaeni Dyah Puspaningrum ◽  
Ida Ayu Ida Srikulini ◽  
Ni Ketut Wiradnyani
Keyword(s):  
Glycine Max ◽  
Data Analysis ◽  
Randomized Trial ◽  
Key Words ◽  
Moringa Oleifera ◽  
Nutrient Content ◽  
Fat Content ◽  
Soybean Flour ◽  
High Nutrient ◽  
Glycine Max L

ABSTRACT Moringa leaf flour (Moringa olefera) and soybean flour (Glicine Max. L) is a food that has high nutrient content. The presence of these contents is good to be used as ingredients for making snack bar that are rich in nutrients .This study used a complete randomized trial (RAL) with five types of treatment and three replications. Data analysis used anova test with LSD and Duncan test. The treatment that used to the moringa leaf  flour and soybean flour in snack bar are K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). The analysis carried out was an analysis of nutrient content. The results showed that the higher addition of  soybean flour would affect the protein and fat content. The carbohydrate content is influenced by other components. Iron will be affected by the addition of moringa leaf flour. Key words: snack bar, moringa leaf flour, soybean flour, nutrient content   ABSTRAK Tepung daun kelor (Moringa olefera) dan tepung kacang kedelai (Glicine Max. L) merupakan bahan pangan yang tinggi kandungan gizi. Terdapatnya kandungan tersebut baik digunakan sebagai bahan pembuatan snack bar yang kaya akan zat gizi.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima jenis perlakuan dan tiga kali ulangan. Analisis data menggunakan uji Anova dengan uji lanjut LSD dan Ducan. Perlakuan pada snack bar tepung daun kelor dan tepung kacang kedelai yaitu K1P1 (0:100%), K2P2 (25:75%), K3P3 (15:15%), K4P4 (75:25%), K5P5 (0:100%). Analisis yang dilakukan adalah analisis kandungan zat gizi. Hasil penelitian menunjukkan bahwa semakin tingginya penambahan tepung kacang kedelai maka akan mempengaruhi kandungan protein dan lemak. Kandungan karbohidrat dipengaruhi oleh kandungan komponen yang lain. Kandungan zat besi akan dipengaruhi oleh penambahan tepung daun kelor. Kata kunci: snack bar, tepung daun kelor, tepung kacang kedelai, nilai gizi

Chickpea (Cicer arietinum) and Soybean (Glycine max) Hulls: Byproducts with Potential Use as a Source of High Value-Added Food Products

2016 ◽  
Vol 8 (4) ◽  
pp. 1199-1203 ◽  
Author(s):  
Guillermo Niño-Medina ◽  
Dolores Muy-Rangel ◽  
Vania Urías-Orona
Keyword(s):  
Glycine Max ◽  
Cicer Arietinum ◽  
Value Added ◽  
Food Products ◽  
Potential Use

The growth of mica polytypes as studied by conventional and high-resolution TEM

1983 ◽  
Vol 41 ◽  
pp. 174-177
Author(s):  
A. Baronnet ◽  
M. Amouric
Keyword(s):  
Water Pressure ◽  
Point Of View ◽  
Temperature Fields ◽  
Natural Occurrence ◽  
Growth Mechanisms ◽  
Long Period ◽  
High Resolution Tem ◽  
Layer Stacking ◽  
Experimental Works ◽  
Potential Use

The origin of mica polytypes has long been a challenging problem for crystal- lographers, mineralogists and petrologists. From the petrological point of view, interest in this field arose from the potential use of layer stacking data to furnish further informations about equilibrium and/or kinetic conditions prevailing during the crystallization of the widespread mica-bearing rocks. From the compilation of previous experimental works dealing with the occurrence domains of the various mica "polymorphs" (1Mr, 1M, 2M1, 2M2 and 3T) within water-pressure vs temperature fields, it became clear that most of these modifications should be considered as metastable for a fixed mica species. Furthermore, the natural occurrence of long-period (or complex) polytypes could not be accounted for by phase considerations. This highlighted the need of a more detailed kinetic approach of the problem and, in particular, of the role growth mechanisms of basal faces could play in this crystallographic phenomenon.

An atomic-resolution microscope study of Al contracts on GaAs

1986 ◽  
Vol 44 ◽  
pp. 726-727
Author(s):  
Z. Liliental-Weber ◽  
C. Nelson ◽  
R. Ludeke ◽  
R. Gronsky ◽  
J. Washburn
Keyword(s):  
High Speed ◽  
Schottky Contacts ◽  
Detailed Knowledge ◽  
The Past ◽  
Semiconductor Interfaces ◽  
Deposited Metal ◽  
Microwave Applications ◽  
Free Interfaces ◽  
Potential Use

The properties of metal/semiconductor interfaces have received considerable attention over the past few years, and the Al/GaAs system is of special interest because of its potential use in high-speed logic integrated optics, and microwave applications. For such materials a detailed knowledge of the geometric and electronic structure of the interface is fundamental to an understanding of the electrical properties of the contact. It is well known that the properties of Schottky contacts are established within a few atomic layers of the deposited metal. Therefore surface contamination can play a significant role. A method for fabricating contamination-free interfaces is absolutely necessary for reproducible properties, and molecularbeam epitaxy (MBE) offers such advantages for in-situ metal deposition under UHV conditions

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