FORMULATION OF SELECTED SOY PRODUCTS FOR WOMEN’S HEALTH

Soybean differs from other cereals and legumes by containing the highest amount of complete protein. Tofu, soy milk, soy meat are nonfermented products of soybean. Soy contains chemical compounds are unique because of its high concentration of isoflavones, a type of plant estrogen. Women entering the menopausal stage are recommended to consume soya bean because this plant estrogen would benefit them. The study aims to inculcate the consumption of soy products through standardized recipes. The popular soy milk product is Tofu. It is prepared by curdling fresh hot soy milk with a coagulant. On milling, soybean yielded a nutritious product called Soy flour, which is available in two types namely full-fat soy flour (FFSF) and defatted soy flour (DFSF). When the soybean oil is extracted, the by-product called Soy Chunks is produced. In current study, soy products namely Tofu, Defatted Soy Flour, and Soy Chunks were used to standardize few recipes by incorporating them in commonly consumed recipes or using them wholly. Further, for this, Tofu with pasta and sandwich, Chunks in kurma and nuggets, DFSF with besan omelette, and cakes were incorporated and standardized. Along with this, organoleptic evaluations were carried out for the developed products and were standardized. The nutritive values for DFSF and storage stability of standardized cakes were also carried out.

Bowman-Birk inhibitor in soybean: Genetic variability in relation to total trypsin inhibitor activity and elimination of Kunitz trypsin inhibitor

Bowman-Birk inhibitor (BBI) is a soybean seed serine protease inhibitor whose nutraceutical properties far exceed its anti-nutritional property arising from its trypsin and chymotrypsin inhibitor activity. High BBI soybean genotypes are sought for the commercial preparation of this nutraceutical biomolecule while low BBI content in Kunitz trypsin inhibitor (KTI)-free genetic background is desirable in soymeal manufacturing. In the present investigation, monoclonal antibody assay of 95 soybean genotypes revealed 11-fold genetic variation for BBI concentration. The study led to the identification of 3 very high (>20 mg/g defatted soy flour) and 5 very low BBI (< 4 mg/g defatted soy flour) soybean genotypes. Contribution of BBI to total trypsin inhibition activity ranged from 2.2 to 53.5% with average value of 11.6%. Genotypes with varying level of BBI raised consecutively for two years exhibited non-significant (p>0.05) effect of growing year on the trait. BBI content in BC3F2 derived KTI-free lines was at par with the recurrent parent. Low and high BBI content genotypes with diverse genetic background identified in the study may be exploited to develop mapping population to identify genomic regions underlying BBI in soybean.

INFLUENCE OF SOY FLOUR ADDITIVE ON CONSUMER PROPERTIES OF WHEAT BREAD

Исследовано влияние добавки обезжиренной соевой муки на потребительские свойства пшеничного хлеба. Выбор в качестве обогащающей добавки обезжиренной соевой муки, получаемой из высокопротеиновых шротов, обусловлен более высоким содержанием в ней белков, клетчатки и минеральных веществ по сравнению с пшеничной мукой. В исследованиях за основу взята рецептура пшеничного хлеба из обойной муки, в которую для улучшения вкуса и запаха изделия добавили измельченную лимонную цедру, молотый черный перец и тмин, контрольный образец. В опытные образцы, изготовленные по той же рецептуре, взамен 20 и 30 пшеничной муки добавляли соевую обезжиренную. В готовых образцах хлеба определяли органолептические и физико-химические показатели, пищевую ценность и аминокислотный состав белков. Установлено, что образцы хлеба с добавкой обезжиренной соевой муки имеют насыщенный сладковатый запах и вкус с оттенком внесенных добавок лимонной цедры, тмина и черного перца. По физико-химическим показателям массовой доле влаги, кислотности и пористости образцы хлеба с добавлением соевой муки практически не отличаются от контрольного образца. Образцы хлеба с добавлением 20 и 30 обезжиренной соевой муки имеют более высокую пищевую ценность, чем образец хлеба без добавки, поскольку содержат больше: белковых веществ в 1,7 и 2 раза соответственно, клетчатки на 5080, минеральных веществ на 1530 и имеют более низкое содержание крахмала: в хлебе из пшеничной муки 41,3, в образцах с добавкой 20 и 30 обезжиренной соевой муки 30,0 и 37,3 соответственно. Внесение обезжиренной соевой муки в рецептуру хлеба повышает содержание незаменимых аминокислот в составе белка. Поэтому использование продуктов переработки сои в хлебопечении может быть рассмотрено как одно из направлений улучшения потребительских свойств хлебобулочных изделий. The effect of the addition of defatted soy flour on the consumer properties of wheat bread has been investigated. The choice of defatted soy flour obtained from high-protein meal as an enriching additive is due to the higher content of proteins, fiber and minerals in comparison with wheat flour. The formulation of wheat bread from wholemeal flour is taken as a basis. Crushed lemon zest, ground black pepper and cumin were added to the recipe to improve the taste and smell of the product. In the experimental samples, in contrast to the control 20 and 30 of defatted soy flour instead of wheat flour was added. Organoleptic and physico-chemical parameters, nutritional value and amino acid composition of proteins were determined in the finished bread samples. It was found that samples of bread with the addition of defatted soy flour have a rich sweet smell and taste with a touch of additives lemon zest, cumin and black pepper. On physico-chemical indicators-the mass fraction of moisture, acidity and porosity samples of bread with the addition of soy flour practically do not differ from the control sample. Samples of bread with the addition of 20 and 30 defatted soy flour have a higher nutritional value than a sample of bread without additives, because they contain more: protein substances in 1,7 and 2 times respectively, fiber by 5080, minerals by 1530 and have a lower starch content: in bread from wheat flour 41,3, in samples with the addition of 20 and 30 defatted soy flour 30,0 and 37,3 respectively. Adding low-fat soy flour to the bread recipe increases the content of essential amino acids in the composition of its protein. Therefore, the use of soybean processing products in baking can be considered as one of the ways to improve the consumer properties of bakery products.