Essential amino acids and antinutritional factors of soybean cotyledon as affected by optimum soaking and blanching time

Using previously optimized time of soaking [4.7hr] and blanching in 0.05% sodium bicarbonate [16min] soybean cotyledons were studied. The influences of these processes on chemical composition, amount of essential amino acids, chemical score [CS], essential amino acid index [EAAI] and some antinutritional factors [trypsin inhibitor, polyphenols, inositol phosphates] were determined. No important changes in most essential amino acids were observed between treated and untreated soybean cotyledons under optimum technological treatments except tryptophan and total sulfur amino acids [cystine + methionine] which were decreased by 34.82 and 19.94% after processing of soybean cotyledon, respectively. The essential amino acid index [EAAI] was reduced from 95.12 to 89.56%, being still satisfactory alter processing. Trypsin inhibitor was inactivated by 98.55%, total polyphenolic compounds were removed by 81.55%, and phytate content [myo-inositol hexaphosphate] was lowered by 19.01%

Properties of starch recovered from effuent of snack factories

Snack factories produce effluents, which are high in starch and suspended solids. The recovery of starch from effluent shows, besides a significant improvement of the effluent quality, a very promising substrate. Analysis for chemical composition, microscopic examination, colour measurements and viscosity of recovered starch paste were carried out. The result of analysis revealed that, the recovered starch met the Egyptian standards for edible starch. The colour quality was promising and just needs little purification. Recovered potato starch has several interesting, desirable characteristics. These include swelling power that results in high viscosity of the pastes. The excellent colloidal properties of recovered starch suggest a high spreading industrial potentiality in the near future for local market. Microscopic examination supported some of these findings

High dietary fiber cookies from several sources of bran or husk

Corn bran [CB], rice bran [RB] and barley husk [BH] by-products in the food industry were used as dietary fiber sources in producing high fiber cookies. [CB], [RB] and [BH] substitution resulted in cookies with differently lower spread ratio and diameter values as well as higher specific volume than the control cookie. Sensory data revealed that at levels of 18% corn bran, 12% rice bran and 6% barley husk substitution affected only surface and interior color. Barley husk more than 6% substitution gave a bitter and highly undesirable flavor. Cookies prepared with 18% [CB], 12% [RB] and 6% [BH] contained 266, 161 and 130% greater dietary fiber than control cookie made with wheat flour. The mathematical models were used to predict farinograph characteristics, baking properties and dietary fiber content as a function of any given level of fiber sources substituted cookies with higher determination coefficient [R2 >/= 0.999]

Mathematical models for selection of optimum condition during breadmaking

The effect of dough temperature on water absorption, mixing time, gas production and bread quality during panned bread-making was studied by nonlinear regression analysis. Giza 150, Giza 156 and Shnab wheat flours were used. Dough temperatures were varied from 25 to 40C. Baking tests showed that dough mixed and fermented at 30-35C had essentially equal loaf characteristics, while dough mixed and fermented at 25 or 40C produced bread with inferior grain and lower in the loaf volume. The applied mathematical model indicated a good agreement between observed and predicted data within the studied experimental region. The maximum gas production of 250, 270, 295 mmHg was obtained when using optimum fermentation temperature 34, 34, 31C in the 3 flours, respectively. The reduction of mixing and fermentation periods ranged from 6-20% when the dough was mixed and fermented at optimum temperature