APPLICATION OF ATTRITION-MILLED SOY FLOUR IN A BEVERAGE APPLICATION

2009 ◽  
Vol 32 (2) ◽  
pp. 145-160 ◽  
Author(s):  
M. JARRARD ◽  
Y.-C. HUNG ◽  
R.D. PHILLIPS
Keyword(s):  
Soy Flour

scholarly journals Influence of Different Percentages of Binders on the Physico-Mechanical Properties of Rhizophora spp. Particleboard as Natural-Based Tissue-Equivalent Phantom for Radiation Dosimetry Applications

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1868
Author(s):  
Siti Hajar Zuber ◽  
Nurul Ab. Aziz Hashikin ◽  
Mohd Fahmi Mohd Yusof ◽  
Mohd Zahri Abdul Aziz ◽  
Rokiah Hashim
Keyword(s):  
Mechanical Properties ◽  
Radiation Dosimetry ◽  
Structural Integrity ◽  
Soy Flour ◽  
Lower Percentage ◽  
Internal Bonding ◽  
X Ray ◽  
Tissue Equivalent ◽  
Tissue Equivalent Phantom ◽  
Edx Analyses

Rhizophora spp. particleboard with the incorporation of lignin and soy flour as binders were fabricated and the influence of different percentages of lignin and soy flour (0%, 6% and 12%) on the physico-mechanical properties of the particleboard were studied. The samples were characterised by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray (EDX), X-ray fluorescence (XRF) and internal bonding. The results stipulated that the addition of binders in the fabrication of the particleboard did not change the functional groups according to the FTIR spectrum. For XRD, addition of binders did not reveal any major transformation within the composites. SEM and EDX analyses for all percentages of binders added showed no apparent disparity; however, it is important to note that the incorporation of binders allows better bonding between the molecules. In XRF analysis, lower percentage of chlorine in the adhesive-bonded samples may be advantageous in maintaining the natural properties of the particleboard. In internal bonding, increased internal bond strength in samples with binders may indicate better structural integrity and physico-mechanical strength. In conclusion, the incorporation of lignin and soy flour as binders may potentially strengthen and fortify the particleboard, thus, can be a reliable phantom in radiation dosimetry applications.

scholarly journals A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

2005 ◽  
Vol 88 (4) ◽  
pp. 1217-1222 ◽  
Author(s):  
Wei-Nong Zhang ◽  
Da-Chuan Liu
Keyword(s):  
Aqueous Ethanol ◽  
Protein Denaturation ◽  
Soybean Protein ◽  
Soy Flour ◽  
Solvent Recovery ◽  
Protein Concentrate ◽  
New Process ◽  
Full Fat Soy Flour ◽  
Soybean Protein Concentrate ◽  
Orthogonal Tests

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

scholarly journals Passage of Digesta from the Abomasum of a Calf Fed Soy Flour Milk Replacers and Whole Milk

1969 ◽  
Vol 52 (5) ◽  
pp. 687-688 ◽  
Author(s):  
B.M. Colvin ◽  
R.A. Lowe ◽  
H.A. Ramsey
Keyword(s):  
Soy Flour ◽  
Whole Milk ◽  
Milk Replacers

EFFECTIVENESS OF FAT IN SOY FLOUR AS A SHORTENING AGENT

1947 ◽  
Vol 12 (6) ◽  
pp. 461-467
Author(s):  
ROYENE D. FRANTZ ◽  
JEAN I. SIMPSON
Keyword(s):  
Soy Flour

Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties

2006 ◽  
Vol 83 (8) ◽  
pp. 731-737 ◽  
Author(s):  
B. P. Lamsal ◽  
C. Reitmeier ◽  
P. A. Murphy ◽  
L. A. Johnson
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Soy Flour ◽  
Hydrolysis Of

PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS

1977 ◽  
Vol 42 (5) ◽  
pp. 1365-1369 ◽  
Author(s):  
G. W. LINDSAY ◽  
R. M. SAUNDERS ◽  
G. O. KOHLER
Keyword(s):  
Rice Bran ◽  
Soy Flour ◽  
Protein Concentrates

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

scholarly journals FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI

2021 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Intan Nurul Azni
Keyword(s):  
Escherichia Coli ◽  
Olive Oil ◽  
Complementary Feeding ◽  
Brown Rice ◽  
Skim Milk ◽  
Rice Flour ◽  
Soy Flour ◽  
Red Rice ◽  
Brown Rice Flour ◽  
Banana Flour

Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pembuatan formula BMC, pengujian proksimat BMC, analisis organoleptik dengan uji hedonik, dan uji mikrobiologi dari formula terpilih. Bahan-bahan BMC terdiri dari tepung kedelai, tepung beras merah, tepung pisang kepok, susu skim, gula bubuk, serta minyak zaitun. Penelitian ini terdiri dari 3 formula dengan kadar tepung kedelai, tepung beras merah, dan tepung pisang kepok yang berbeda. Perbandingan tepung kedelai:tepung beras merah: tepung pisang kepok: susu skim: tepung gula: minyak zaitun pada Formula 1 (F1) adalah 30:15:15:30:5:5; F2 adalah 25:20:15:30:5:5; dan F3 adalah 25:15:20:30:5:5. Berdasarkan uji proksimat, ketiga formula telah memenuhi standar SNI MP-ASI 01-7111.1-2005 untuk kadar air. Sedangkan untuk kadar abu dan karbohidrat lebih tinggi dibanding SNI tersebut. Untuk kadar protein, F3 sudah sesuai SNI, namun F1 dan F2 di atas SNI. Untuk kadar lemak F1 dan F2 sudah sesuai dengan SNI, namun F3 di atas SNI. Berdasarkan hasil organoleptik, F3 memiliki skor yang tertinggi untuk semua parameter. Berdasarkan uji mikrobiologis, F3 sesuai standar SNI MP-ASI 01-7111.1-2005 untuk parameter MPN coliform, Escherichia coli, Salmonella sp, dan Staphylococcus aureus. ABSTRACT: Giving complementary feeding is important for infant's growth by considering both source and quantity. Developing complementary feeding products was carried out by formulating supplementary foods that are in accordance with children's nutritional standards in the form of composite foods. This study aims to obtain some formulas from the mixture of soybean flour, red rice flour, and kepok banana flour which have sufficient caloric and protein content to meet nutritional needs of children over 6 months. This study consisted of 4 steps composite foods formulation, proximate analysis, organoleptic analysis with hedonic tests, and microbiological tests for selected formulas. The ingredients of complimentary foods were soy flour, brown rice flour, kepok banana flour, skim milk, powdered sugar, and olive oil. This study consisted of 3 formulas with different levels of soy flour, brown rice flour, and kepok banana flour. The ratio of soy flour: brown rice flour: kepok banana flour: skim milk: powdered sugar: olive oil for Formula 1 (F1) was 30: 15: 15: 30: 5: 5; F2 was 25: 20: 15: 30: 5: 5; as well as F3 was 25: 15: 20: 30: 5: 5. Based on the proximate test, the three formulas met the SNI MP-ASI 01-7111.1-2005 standard for moisture content. While for ash and carbohydrate contents had a higher value than the SNI. The protein content of F3 was in accordance with SNI, but F1 and F2 were above SNI. Fat content for F1 and F2 were in accordance with SNI, but F3 was above SNI. Based on organoleptic results, F3 had the highest score for all parameters. Based on microbiological tests, F3 met with SNI MP-ASI standard 01-7111.1-2005 for MPN coliform, Escherichia coli, Salmonella sp, and Staphylococcus sp parameters. Keywords: Complementary feeding, composite foods, kepok banana, red rice, soy bean

scholarly journals The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Huang ◽  
B. M. Bohrer
Keyword(s):  
Fixed Effects ◽  
Soy Flour ◽  
Processed Meat ◽  
Artocarpus Altilis ◽  
Beef Patties ◽  
Significant Difference ◽  
Main Effect ◽  
Beef Products ◽  
Retail Display ◽  
Control Samples

ObjectivesNovel, non-allergenic ingredients with properties that improve the quality of processed meat products are needed for the meat industry. The objectives of this study were to investigate the effect of breadfruit (Artocarpus altilis) flour on color of comminuted beef compared with other flour sources.Materials and MethodsFlour sources included breadfruit, corn, soy, tapioca, and wheat. All flours were obtained commercially and were unmodified. Lean beef (from the same commercially sourced batch targeted to 90% lean and 10% fat), 10% ice, 1.5% salt, and flour sources at two inclusion levels (2.5% and 5%) were mixed using a bowl chopper to prepare beef patties for evaluation. The ground beef was manufactured into 115 g patties that were placed on a retail display shelf under continuous LED lighting at 4°C for 7 d. Lighting was measured periodically during the study and LUX was ensured to be between 1612.5 lux and 2152.0 lux. Objective CIE L* (lightness), a* (redness), and b* (yellowness), chroma, and hue scores were collected with a Minolta CR-400 Chroma meter (Konica Minolta Sensing, Inc., Osaka, Japan) utilizing a D65 light source and a 0° observer with an aperture size of 8 mm on each day of the simulated retail display. This study was conducted in three independent replicates for each treatment. Statistical analyses for parameters (L*, a*, b*, chroma, and hue) were conducted using the MIXED procedure of SAS with fixed effects of flour source*inclusion level, day, and their interaction. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P < 0.05.ResultsThe interaction of storage day and treatment significantly (P ≤ 0.001) affected a*, b*, chroma, and hue. There was not an interaction of storage day and treatment for L*. Both the main effect of storage day and the main effect of treatment significantly (P < 0.01) affected all the attributes measured in this study. Mean L* over the display period of beef patties prepared with 2.5% breadfruit flour were not different (P = 0.95) compared with control samples. There was no significant difference between the mean hue over the 7-d display period of the beef patties prepared with 2.5% breadfruit flour compared with control samples. a* decreased at different rates for each treatment throughout the display period. Beef patties prepared with 2.5% and 5% breadfruit flour were redder (greater a*; (P < 0.05)) compared with other treatments and control samples over the 7-d display period. To the contrary, a* values of beef patties prepared with soy flour were less than (P < 0.05) other treatments and the control samples on Day 0 and Day 1 and remained constant at lower values as the display period increased.ConclusionBreadfruit flour improved the redness of comminuted beef products immediately and prevented discoloration for a longer period. The results indicate that breadfruit flour can effectively improve initial color and stability of color in processed beef products. More research is warranted to further investigate the mechanism of action of breadfruit flour in governing the color properties of comminuted beef products.

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