Use of Soybean (Glycine max (L.) Merrill) Presscake and Flours as Food Ingredients: Effect on Nutritional, Physical, Textural, Sensory Properties, Starch Digestibility and Glycemic Index
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Date
2014-12-18
Authors
Wu, Mingjue
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Abstract
Corn-based tortillas and wheat-based pizza crust were formulated using soybean presscake (SP) and defatted soy flour (SF); changes in nutritional properties, selected anti-nutritional factors, physical characteristics and consumer acceptance were evaluated as were in vitro and in vivo evaluation of glycemic index (GI) for tortillas at selected SP fortification levels. Protein quality and quantity improved by adding soy products. Fat levels increased with SP but decreased with SF. While levels of trypsin inhibitor and phytic acid generally increased, levels were considered acceptable. Texture of SP tortillas was more like the corn control than SF tortillas, likely because of higher fat content in SP. Flavour, texture and overall consumer acceptability were higher for tortillas containing soy products. In vitro analysis showed lower starch hydrolysis for the soybean tortillas, but in vivo GI values were not significantly different. Thus, incorporation of SP and defatted SF to fortify bakery products has potential.
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Keywords
Soybean, Presscake, Flour, Texture, Sensory, Nutrition