Studies on Sensory Attributes of Wheat (Triticum species) Flour Based "Chapathis" Incorporated with Soy Flour (Glycine max) and Dates (Pheonix dactylifera)

2021 ◽  
pp. 142-148
Author(s):  
K. Waghray ◽  
S. Gulla
Keyword(s):  
Glycine Max ◽  
Sensory Attributes ◽  
Soy Flour ◽  
Triticum Species

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.

scholarly journals Effect of Soyflour (Glycine max L.) Hepatoprotector Activity on Liver MDA Level in Male Wistar Rat Induced by Diazinon

2018 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Sofi Aliyatul Himah ◽  
Desie Dwi Wisudanti ◽  
Heni Fatmawati
Keyword(s):  
Lipid Peroxidation ◽  
Glycine Max ◽  
Pearson Correlation ◽  
Wistar Rat ◽  
Soy Flour ◽  
Strong Negative Correlation ◽  
Level Increase ◽  
Glycine Max L ◽  
Post Hoc ◽  
One Way Anova

Diazinon is metabolized in liver becomes diazoxon, an active metabolite form that can cause free radical raisingthat leads to lipid peroxidation. The result of lipid peroxidation is MDA. Soyflour has higher isoflavones than theother processed food of Glycine max L.This isoflavones donate its electron and hydrogen atom in lipidperoxidation so it can block the lipid peroxidation. The aim of this experiment is to investigate the effect of soyflour on MDA hepar level increase of male wistar rat induced by diazinon. The sample are divided into 5 groupswhich are Kn, K(-) group induced by diazinon 40mg/kgBW, K1, K2, K3 group given with soy flour 10%, 15%, and20% orally, then induced by diazinon 40 mg/kgBW. MDA liver measured on the day 34th with MDA-TBAmethode which has pink colour and measured by spectrofotometer. Average of liver MDA levels is Kn 6,35μg/mL; K(-) 9,23 μg/mL; K1 8,85 μg/mL; K2 7,88 μg/mL; K3 7,04 μg/mL. One way ANOVA and Post hoc LSDshowed significantly different (p<0,05). Pearson correlation showed strong negative correlation. Keywords: Diazinon, Diazoxon, MDA, Soyflour, Glycine max L., antioxidant

scholarly journals Nephroprotective effect of soy (Glycine Max (L.) Merr.) flour against diazinon-induced renal toxicity in rats

2020 ◽  
Vol 39 (3) ◽  
pp. 192
Author(s):  
Desie Dwi Wisudanti ◽  
Rena Normasari ◽  
Firman Herdiyana
Keyword(s):  
Glycine Max ◽  
Wistar Rats ◽  
Negative Control Group ◽  
Negative Control ◽  
Soy Flour ◽  
Control Group ◽  
Treatment Groups ◽  
Male Wistar Rats ◽  
Glycine Max L ◽  
Nephroprotective Effect

<strong>Background</strong><br />Diazinon is a widely used pesticide to eradicate agricultural pests globally with the potential to cause harmful effects on humans by generating free radicals and depleting endogenous antioxidants. Soy flour possesses high antioxidant effect. This study evaluated the nephroprotective effect of soy flour  on diazinon-induced nephrotoxicity in rats. <br /><br /><strong>Methods</strong><br />An experimental laboratory study was carried out involving 30 male Wistar rats were randomly divided into five groups of 6 rats. The normal control (Kn) and the negative control (K-) groups <em>received</em> normal saline, the treatment groups (K1, K2, K3) received 10%, 15%, and 20% soy flour in distilled water, respectively, on day 1 to day 28. Subsequently, for five days, all groups received diazinon 40 mg/kg, except for the normal control group. Blood urea nitrogen (BUN) and creatinine levels were measured at the end of the study. The Kruskal Wallis test with the post hoc Mann Whitney U test were used to analyze the data. <br /><br /><strong>Results</strong><br />Blood urea nitrogen and creatinine levels were lower in all treatment groups (K1, K2, K3) compared to the negative control group (K-), while the K3 level was the lowest (24.28 ± 1.56 mg/dL and 0.93 ± 0.14 mg/dL).  There was a significant decrease in BUN and creatinine levels in the experimental rats of the 15% and 20% soy flour groups (K2, K3) compared to the negative control group (K-).<br /><br /><strong>Conclusion</strong><br />Administration of soy flour (Glycine max (L.) Merr.) had a nephroprotective effect in preventing increases in BUN and creatinine levels of diazinon-induced nephrotoxic male Wistar rats.

scholarly journals Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production

2013 ◽  
Vol 1 (2) ◽  
pp. 147-155 ◽  
Author(s):  
Bibiana Igbabul ◽  
Doris Adole ◽  
S Sule
Keyword(s):  
Glycine Max ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soy Flour ◽  
Cassava Flour ◽  
Significant Difference ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Flour Blends

Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% s Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria oyflour) were studied for proximate composition, functional and sensory properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P­­­­­­< 0.05) in carbohydrate (62.87 – 67.88), fat (4.04 – 5.75), moisture (8.95 – 10.01) and protein (14.25 – 16.25), while ash (3.49 – 3.50) and fibre (1.40 – 1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P­­­­­­< 0.05) in foaming capacity (11.77 – 23.77ml/g) and water absorption capacity (1.93 – 2.15g/g), while bulk density (0.69 – 0.71g/cm3), oil absorption capacity (2.26 – 2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P­­­­­­< 0.05) in taste (6.27 – 7.73), flavor (6.20 – 7.80), colour (7.00 – 7.93) and general acceptability (6.47 – 7.80), while there was no significant difference in texture (6.67 – 7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.

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.

SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR

2010 ◽  
Vol 34 (3) ◽  
pp. 439-459 ◽  
Author(s):  
SUREKHA S. PUYED ◽  
KHYRUNNISA BEGUM ◽  
G. SARASWATHI ◽  
JAMUNA PRAKASH
Keyword(s):  
Sensory Attributes ◽  
Soy Flour ◽  
Shelf Stability

Prevalence of the pit and antipit in the genus Glycine

1987 ◽  
Vol 45 ◽  
pp. 986-987
Author(s):  
R. W. Yaklich ◽  
E. L. Vigil ◽  
W. P. Wergin
Keyword(s):  
Amino Acids ◽  
Endoplasmic Reticulum ◽  
Glycine Max ◽  
Seed Coat ◽  
Cell Types ◽  
Abaxial Surface ◽  
Legume Seed ◽  
Initial Report ◽  
Cone Cells ◽  
Glycine Max L

The legume seed coat is the site of sucrose unloading and the metabolism of imported ureides and synthesis of amino acids for the developing embryo. The cell types directly responsible for these functions in the seed coat are not known. We recently described a convex layer of tissue on the inside surface of the soybean (Glycine max L. Merr.) seed coat that was termed “antipit” because it was in direct opposition to the concave pit on the abaxial surface of the cotyledon. Cone cells of the antipit contained numerous hypertrophied Golgi apparatus and laminated rough endoplasmic reticulum common to actively secreting cells. The initial report by Dzikowski (1936) described the morphology of the pit and antipit in G. max and found these structures in only 68 of the 169 seed accessions examined.

Sign in / Sign up

Export Citation Format

Share Document