Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatures. Low sucroseand high protein content rasgulla with overall acceptable quality can be developed by 20:80 ratio of sucrose to coconut sap syrup.

Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels

The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with supercritical CO₂ (SC-CO₂) at pressures of 10, 20, and 30 MPa. After SC-CO₂ treatment, the residual oil contents of the soy flours were 12.07, 8.12, and 1.64%, respectively, whereas that of the control soy flour was 18.20%. The objective of this study was to investigate the yield and quality characteristics of LFTs, compared to the control tofu. All SC-CO₂-treated LFTs had significantly higher protein and moisture contents than the control tofu. The yields (g/100 g soy flour) of SC-CO₂-treated tofu were 442.69, 507.44, and 535.47 g, respectively, at three fat levels, whereas the yield was 385.23 g in case of the control tofu. The SC-CO₂-treated LFTs had softer textural attributes due to increasing moisture contents. In addition, the LFTs obtained higher sensory scores owing to softer texture and lower beany flavor than control sample. SC-CO₂-treated soy flours showed higher solubility in soy milk, leading to higher yield, produced softer texture of tofu, and increased nutritional value with low fat and high protein content.

Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO₂) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO₂ (DSFSC-CO₂) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO₂ process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO₂ flow rate of 30 g/min. The DSFSC-CO₂ had significantly higher protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO₂ had protein bands of similar intensity and area that indicated no denaturation of protein, whereas DSF-OS showed diffuse bands or no bands due to protein denaturation. In addition to higher nutritional value and protein contents, DSFSC-CO₂ showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO₂ method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from high-protein food sources. It has a great potential for producing high-protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.

Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design

A simplex-centroid design comprising three solvents (water, ethanol and methanol) was used to optimise the extraction mixture for phenolics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae. Total phenolics were more efficiently extracted using only water for both samples. The highest antioxidant activities by the DPPH and ABTS methods were obtained using extraction mixtures containing at least 75 wt% water. Specific water:ethanol:methanol ratios promoted the joint optimisation of the total phenolic and isoflavone contents as well as antioxidant activities: 0.5:0.375:0.125 (wt/wt/wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively. However, a water:ethanol ratio of 0.5:0.5 (wt/wt) was deemed optimal because it is comprised of green solvents and yielded results that were greater than 90% of the multi-response maximum values. Both the solvents and the sample matrix strongly influenced the extractability of total phenolics and isoflavones.

Optimization of ingredients for noodle preparation using response surface methodology

In the present investigation, the composite flour combinations using whole wheat flour (X1), tapioca flour (X2) and defatted soy flour (X3) for the noodle preparation were made through central composite rotatable design (CCRD). The analyzed responses were bulk density (BD), proximate composition, water uptake ratio (WUR), cooking volume expansion (VE), water absorption capacity (WAC), swelling capacity (SC), gruel solid loss (GSL), and sensory characteristics. A second order quadratic polynomial equation was fitted to the data of all responses for prediction. The maximum protein content of 16 g% was achieved by the combination of 75.54 g of whole wheat flour, 10 g of tapioca flour and 19.78 g of defatted soy flour. Since the inclusion of defatted soy flour >10 g resulted negative influence on good quality determining responses, the Chinese salted noodles of excellent quality with maximum WAC, WUR, VE, SC, protein, carbohydrate, ash and minimum GSL, BD, fat, moisture could be made from ratio of combination of three independent variables at 77.33 g (X1): 22.19 g (X2): 8.92 g (X3) respectively. The cost of production per kg of noodles with optimum level of ingredient was Rs.75.50/-.

Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate

BACKGROUND

The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate.

METHODS

Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days.

RESULTS

The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P < 0.05). Organoleptic test indicates that the best formulation is between 3 and 7% fortifications of DSF blends. In biological evaluation, rats fed the control diet had the lowest body weight gain and their food efficiency ratio was significantly different (P < 0.05) in compare with 7% DSF-fortified blend.

CONCLUSIONS

It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition.

Development of high protein and low calorie cookies

Cookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents. The cookies with 20% substitution each of DSF and SLP scored maximum for all the sensory quality attributes. On storage of such cookies in LDPE, HDPE and PP for 90 days at ambient temperature, the sensory quality attributes were decreased, but the cookies were acceptable. The HDPE was better packaging material than LDPE and PP with regard to sensory quality of cookies during storage.

Enrichment of pasta with different plant proteins

Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0-12%), Bengal gram flour (0-20%) and defatted soy flour (0-15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation (r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.

Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends

Extrusion cooking of sorghum (Sorghum vulgaris), horse gram (Dolichos biflorus) and defatted soy (Glycine max) flour blends was done to prepare snacks by using a Brabender single-screw laboratory extruder. The combined effect of moisture content, blend ratio of feed, barrel temperature and screw speed of extruder on physical parameters of extrudate was studied. It was observed that 15% moisture content of feed, 80:10:10 (sorghum flour: horse gram flour: defatted soy flour) of blend ratio, 130 °C barrel temperature and 130 rpm of screw speed gave the highest sectional expansion index and longitudinal expansion index of extrudate, while 12% moisture content, 75:15:10 of blend ratio of feed, 135 °C of barrel temperature and 135 rpm of screw speed gave lowest bulk density of extrudate. A central composite rotable design (CCRD) of response surface methodology was used to develop prediction model. Second order quadratic regression model fitted adequately in the variation. The significance was established at p ≤ 0.05. It was also observed that increasing feed moisture content results in a higher density and lower expansion of extrudate. Increasing barrel temperature and screw speed reduced density but increased expansion of extrudate.

Influence of processing on total and extractable mineral content of products prepared from potato flour

Potato (Solanum tuberosum) flour developed was used for preparing doughnuts, sevian, cutlet, kofta and vadi along with defatted soy (Glycine max) flour and corn (Zea mays) flour. Frying and fermentation were the major processing techniques employed for the development of these products. Significant differences in protein, ash and fat contents of all the products were observed due to their compositional differences. Processing did not affect on total mineral content. Processing increased (p < 0.05) mineral availability. Processed products had lower amount of anti nutrients as compared to raw counterparts and thus, higher mineral availability.