Defatted Soy Flour
Mostrando 1-7 de 7 artigos, teses e dissertações.
-
1. Characterization of biochemical and functional properties of water-soluble tempe flour
Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and
Food Sci. Technol. Publicado em: 11/06/2018
-
2. Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 3
Food Sci. Technol. Publicado em: 29/05/2017
-
3. Propriedades nutricionais e sensoriais de biscoito a base de milho e soja, cozidos em forno de microondas.
Com o objetivo de avaliar o valor nutricional e descrever os atributos sensoriais de biscoitos, foram usadas misturas de 85:5:10(I); 80:10:10(II) e 75:15:10%(III) de fuba mimoso, farinha de soja desengordurada (FSD) e amido de milho, respectivamente, para o preparo de biscoito cozidos no forno de microondas. A avaliacao nutricional destes biscoitos mostrou q
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
-
4. Soy protein isolate cold-set gels. / Geleificação a frio de isolados proteicos de soja.
The induction of gelation by high temperatures can be undesirable in some food applications. When submitted to the thermal treatment, that even moderate, some products of soy may develop not desirable flavors and aromas, limiting its application. The preparation of protein gels using cold-gelation consists of two steps: a stable dispersion of protein aggrega
Publicado em: 2007
-
5. Efeito da adição farinha de soja desengordurada como fonte de lipoxigenase ativade soja nas caracteristicas reologicas ena distribuição dos lipidios na massa defarinha de trigo
The objective of this work was to study the effect of lipoxygenase from defatted soy bean flour on the rheological properties of doughs and on the composition of lipids in doughs and lipids bound to gluten and its fractions. The rheological tests indicated that the addiction of lipoxygenase improves the -dough strength. Upon addiction of lipoxygenase, increa
Publicado em: 1990
-
6. Desenvolvimento de um produto desidratado combinando pescado salgado com uma base proteica obtida de farinhas de soja e trigo
The present work was undertaken with the aim of developing a dehydrated product (fish-balls) by combining defatted soy flour, wheat flour and minced salted fish. Defatted soy flour and wheat flour were mixed at levels of 1.0 : 1.0 , 0.75 : 1.0 , 0.50 : 1.0 and 0.5 : 1.0 parts respectively, leavened with 6% of commercial yeast for 45 minutes, baked at 200-210
Publicado em: 1985
-
7. Isolado proteico de girassol obtenção e propriedades / Isolated protein sunflower production and properties
The physical and chemical characteristics of eight varieties of sunflower seeds of commercia1 importance in Brazil were studied.The IAC-Anhandy, a new cultivar devéloped at the Instituto Agronômico in Campinas, SP, presented the highest levels of oil and ] ernel. The protein content of the several varieties of sunflower seeds ranged from 15.38% to 25.28%.
Publicado em: 1984