Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread

ABSTRACT: Wheat breads were prepared to contain 0%, 2%, 6%, or 12% non-solvent extracted texturized soy flour (NSETSF) or solvent extracted texturized soy flour (SETSF) to evaluate their effects on instrumental and sensory characteristics. To compare the effects of added dough enhancers versus those contained in lip id-extracted soy flour, a sucrose ester was included in some formulations. Both soy flours produced comparable loaves relative to percent inclusion. Texture analysis and trained sensory panel evaluation indicated that SETSF loaves were softer than NSETSF loaves. The consumer panel found bread with 12% NSETSF similar to the control. Texturized, lipid-extracted soy flours added to wheat breads produced a "sucrose ester"-like property.     

EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

Quick breads were formulated to contain 0%, 40%, 50% or 60% Soy Protein Isolate and Fiber (SPI/Fiber), and yeast breads were formulated to contain 0%, 14%, 21% or 28% SPI/Fiber replacement for wheat flour. Physical and sensory data were collected. As SPI/fiber level increased, muffin batter specific gravity, baked product air cell number, Instron peak force to compress by 75%, a value, beany flavor, grain-like flavor, aftertaste, moistness and denseness increased while muffin peak height at the crown, baked volume, L and b values, hue angle, sweetness and crumbliness decreased. There were significant negative correlations between increased level of SPI/fiber in muffins and acceptability of flavor and texture, as well as willingness to purchase or purchase the product at a higher price. As SPI/fiber level increased, bread dough pH after fermentation, air cell number, Instron peak force to compress by 75%, a and b values, beany flavor, grain-like flavor, and aftertaste increased while loaf volume, peak height at the crown, L value, hue angle, cohesiveness and crumbliness decreased. There were significant negative correlation coefficients between level of SPI/fiber and acceptability of flavor and texture, as well as willingness to purchase the product or to purchase it at a higher price.     

Sensory Analysis of Whole Wheat/Soy Flour Breads

ABSTRACT: Breads containing 0% to 40% defatted soy flour, 35% to 100% whole wheat flour, and 0% to 35% white bread flour were prepared. Beany or bitter flavor ratings for the yeast-leavened breads containing up to 30% soy flour were not significantly different from the control whole wheat bread. A high-quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% soy flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.     

Effect of quinoa,chia and millet addition on consumer acceptability of gluten-free bread

There is an increasing demand for gluten-free foods; however, standard gluten-free foods are deficient in nutrients. This study investigated the use of alternative grains (chia, millet and quinoa) in gluten-free breads to evaluate their sensory properties (fresh and following a partial bake method). A sensory trial (n = 98) asked participants to consider six fresh bread samples made from chia, millet and quinoa, using 9-point hedonic scales and check-all-that-apply. A second sensory trial (n = 89) was then completed using par-baked bread samples of the different formulations. The sensory properties and the acceptability of the bread were significantly affected by the chia and quinoa flour. The millet flour did not change the acceptability of the bread. Furthermore, the partial baking method (after 90 days of frozen storage) did not significantly affect the acceptability of the breads made with chia, millet and quinoa, but it did affect the acceptability of the control bread prepared with brown rice flour. Overall, millet flour could be incorporated into gluten-free breads made following a partial baking method without affecting consumer acceptability. Future studies should use a trained panel to evaluate how the breads differ based on the partial baking method.     

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flour was blended with wheat flour at 3%, 7% and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat–soy bread blends increased compared with control. The results revealed that organoleptic characteristics score such as bendability, appearance, flavour and taste, crust texture and overall acceptability properties of bread containing 3% defatted soy flour was highest even though it is not significantly different. Therefore, we conclude that adding 3% or 7% defatted soy flour actually gives as good a loaf of bread as the 100% wheat bread with higher nutritional quality and acceptable consumer attitude with rheological and sensory characteristics.     

Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time

Abstract: Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (ΔH = 2.24 J/g) compared to that of the fresh composite bread and the control (ΔH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers’ purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.     

Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation

Yeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel-lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten-free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.     

Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50% levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution (30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological characteristics.     

SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK

Sensory studies have been conducted on flavored soy yogurt (FLAVSYO) and frozen flavored soy yogurt (FROZSYO) made from rapid hydration hydrothermal cooked soy milk. Trained panel testing was conducted with a panel of 5. Consumer acceptance tests were carried out with 195 consumers using standard nine-point hedonic scales. The frequencies of the consumers who liked FROZSYO were high at like slightly to like extremely, the FLAVSYO and FROZSYO had less beany flavor than the soy milk. The data from the trained panel indicate that processing, fermentation, and flavoring significantly changed the major attributes. Relative to unflavored soy yogurt, the beany flavors, chalkiness, aftertaste, sweetness, uniformity, and mouth coating scores of the FLAVSYO and FROZSYO were closer to the corresponding sensory scores for the commercial yogurt.     

Functionality of soymilk powder and its components in fresh soy bread

ABSTRACT:  The physicochemical changes upon addition of soymilk powder (SMP) to soy bread were investigated. Two-pound loaves of soy bread were produced with components (soluble fiber [SF], insoluble fiber [ISF], soy protein) that mimic those levels contributed by SMP. Soy flour and soy flour/SMP soy breads served as controls. The following were determined for all breads produced: physical properties (loaf volume, crust, and crumb color); chemical compositions (SF and ISF contents, protein and ash contents); and physicochemical properties (water activity, total moisture content by thermogravimetric analysis [TGA], "freezable" water [FW], "unfreezable" water [UFW] content by DSC, stiffness at 25 °C by dynamic mechanical analysis [DMA], and firmness with Instron testing machine). SMP contained significant amounts of SF aside from the ISF fraction and mostly denatured soy protein. SMP addition to soy bread formulation significantly decreased loaf volume with respect to control soy bread, which can be attributed to the ISF and SPI contents of this ingredient. Other effects of SMP were found to be lighter and yellowish crumb color, darker crust color, and increase in firmness, as well as no change in moisture content, FW and UFW contents, water activity, and stiffness parameters.     

Sensory Optimization of Broken-Rice Based Snacks Fortified with Protein and Fiber

ABSTRACT:  A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference value) based on a 2000-calorie diet. A consumer panel evaluated sensory acceptability of color, crispness, and flavor, and overall liking of 12 experimental broken-rice based snack formulations. Predicted models derived from the restricted nonintercept regression analysis were used to plot mixture response surfaces (MRS) of each sensory attribute. Areas within the MRS plots having predicted acceptability scores of at least 6.5 (on a 9-point hedonic scale) for color, crispness, flavor, and overall liking were selected to derive a predicted optimum formulation range. Flavor acceptability was a limiting factor in attaining the optimum formulation range, which consisted of 40% to 48% broken-rice flour, 8% to 16% guar gum, and 20% to 33% soy protein isolate. To verify the obtained predicted models, the formulation containing 48% broken-rice flour, 8% guar gum, and 20% soy protein isolate, which was located in the optimum area, was chosen to support our effort to utilize and add value to broken rice. Selected physicochemical measurements of the chosen optimized formulation were determined. One serving size (30 g) of the chosen optimized snack product provided 6.58 g protein and 3.80 g dietary fiber, which met the US FDA definition of a good source of protein and dietary fiber.     

CONSUMER EVALUATION OF SOY INGREDIENT–CONTAINING COOKIES

Abstract The objective of this study was to evaluate consumer acceptability of cookies prepared using four different soy ingredients including two types of extruded and expelled soy flours (INTSOY and Insta–Pro), a soy protein isolate and a soy protein concentrate. Chocolate chip cookies were prepared replacing 20% of the wheat flour with the soy ingredient. Cookies were evaluated by 75 consumers for color, flavor, texture and overall liking using a 9–point hedonic scale. Data were subjected to ANOVA. Flavor scores of cookies prepared with INTSOY texturized soy protein were significantly higher (7.2) than those of the other three types of cookies (<6.6). There were significant interactions between the degree of color liking of cookies and gender (P < 0.01) and overall liking of cookies and age (P < 0.01). Women liked isolate–containing cookie color better than men; no gender difference existed between other treatments. Consumers over 41 years of age gave Insta–Pro containing cookies higher overall liking scores than other cookies while no difference existed between cookie treatments for consumers between 26 and 40 years of age. The mean scores for color, texture, flavor and overall evaluation for all four cookies were between 6 (like slightly) and 7 (like moderately) on a 9–point scale, indicating that the panel, in general, liked the cookies somewhat, however, room for improvement existed.     

High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties

Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.