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  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of Gingerbread Cookies Supplemented with Sunflower Protein Concentrate (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The protein content, baking characteristics, physical characteristics, and sensory characteristics of gingerbread cookies supplemented with sunflower protein concentrate were examined. Protein content increased from 7.2% to 15.9% as the substitution level increased from 0% to 30%. Supplementation resulted in higher moisture loss during baking and more compact inner structure of the cookies. Although the texture of supplemented cookies was slightly crispier and harder, evaluation showed that sensory characteristics were not significantly affected by the addition of sunflower protein concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11252.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of Ethanolic Soaking of Soybeans on Flavor and Lipoxygenase Activity of Soymilk (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soymilks were prepared from soybeans soaked in 15% ethanol and in 15% ethanol plus 0.1M NaOH, 0.1M Na2CO3 or 0.1M NaHCO3 for various times at 60°C. The ethanol was removed before processing the soybeans into soymilks, and the soymilks were analyzed for composition, lipoxygenase activity, TBA number, and flavor (paintiness, grassiness, nuttiness, cereal, and astringency). The change in paintiness with time of soaking did not depend only on lipoxygenase activity or on TBA number, but was related to the soaking conditions. Soaking in 0.1M NaOH gave soymilks with more paintiness than soaking in either 0.1M Na2CO3 or NaHCO3.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03023.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Soy Hull Flour on Soy Proteins Emulsions (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy hull flour (SHF) was added to a soy protein solution (100 mg/.50 mL D.W.) to determine the effects of the SHF on the characteristics of the soy protein emulsion. A greater amount of oil was emulsified in the presence of SHF at pHs above 4.5. The amount of oil emulsified increased sharply with addition of up to 5g SHF. Emulsion capacity of total protein in the system decreased with addition of SHF. Viscosity increased drastically at alkaline pH at constant level of SHF. Stability increased slowly up to 5g addition then decreased rapidly. Stability was improved with the inclusion of SHF at pHs above 4.5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07837.x
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    Paper (German National Licenses)
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