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Soy Products (soy + products)
Selected AbstractsEffect of Transglutaminase on Some Properties of Cake Enriched with Various Protein SourcesJOURNAL OF FOOD SCIENCE, Issue 5 2008H. Alp ABSTRACT:, The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb. [source] Effect of prebiotics on viability and growth characteristics of probiotics in soymilkJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2010Siok-Koon Yeo Abstract BACKGROUND: Soy products have attracted much attention lately as carriers for probiotics. This study was aimed at enhancing the growth of probiotics in soymilk via supplementation with prebiotics. RESULTS:Lactobacillus sp. FTDC 2113, Lactobacillus acidophilus FTDC 8033, Lactobacillus acidophilus ATCC 4356, Lactobacillus casei ATCC 393, Bifidobacterium FTDC 8943 and Bifidobacterium longum FTDC 8643 were evaluated for their viability and growth characteristics in prebiotic-supplemented soymilk. In the presence of fructooligosaccharides (FOS), inulin, mannitol, maltodextrin and pectin, all strains showed viability exceeding 7 log10 colony-forming units mL,1 after 24 h. Their growth was significantly (P < 0.05) increased on supplementation with maltodextrin, pectin, mannitol and FOS. Additionally, supplementation with FOS, mannitol and maltodextrin increased (P < 0.05) the production of lactic acid. Supplementation with FOS and maltodextrin also increased the ,-galactosidase activity of probiotics, leading to enhanced hydrolysis and utilisation of soy oligosaccharides. Finally, prebiotic supplementation enhanced the utilisation of simpler sugars such as fructose and glucose in soymilk. CONCLUSION: Supplementation with prebiotics enhances the potential of soymilk as a carrier for probiotics. Copyright © 2009 Society of Chemical Industry [source] Genistein prevents thyroid hormone-dependent tail regression of Rana catesbeiana tadpoles by targetting protein kinase C and thyroid hormone receptor ,DEVELOPMENTAL DYNAMICS, Issue 3 2007L. Ji Abstract Thyroid hormone (TH)-regulated gene expression is mainly mediated by TH binding to nuclear thyroid hormone receptors (TRs). Despite extensive studies in mammalian cell lines that show that phosphorylation signaling pathways are important in TH action, little is known about their roles on TH signaling in vivo during development. Anuran metamorphosis is a postembryonic process that is absolutely dependent upon TH and tadpole tail resorption can be precociously induced by exogenous administration of 3,5,3,-triiodothyronine (T3). We demonstrate that genistein (a major isoflavone in soy products and tyrosine kinase inhibitor) and the PKC inhibitor (H7) prevent T3 -induced regression of the Rana catesbeiana tadpole tail. T3 -induced protein kinase C tyrosine phosphorylation and kinase activity are inhibited by genistein while T3 -induced up-regulation of TR, mRNA, but not TR, mRNA, is significantly attenuated, most likely through inhibition of T3 -dependent phosphorylation of the TR, protein. This phosphorylation may be modulated through PKC. These data demonstrate that T3 signaling in the context of normal cells in vivo includes phosphorylation as an important factor in establishing T3 -dependent tail regression during development. Developmental Dynamics 236:777,790, 2007. © 2007 Wiley-Liss, Inc. [source] FORMULATION OF A SOY,COFFEE BEVERAGE BY RESPONSE SURFACE METHODOLOGY AND INTERNAL PREFERENCE MAPPINGJOURNAL OF SENSORY STUDIES, Issue 2010ILANA FELBERG ABSTRACT Coffee consumers (n = 60) tasted and rated samples of a new soy,coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P , 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants. PRACTICAL APPLICATIONS The consumption of soy products has been reported to reduce the risk of several diseases and a number of recent studies have found beneficial health properties attributed to coffee. Considering the current consumer trend for healthier alternatives in food products, we decided to combine the health benefits of these two important Brazilian commodities in a functional beverage. In order to optimize the formulation and maximize sensory acceptance, we performed consumers' tests using response surface methodology. Internal preference mapping and cluster analyses were also applied to provide information on the variability of the consumer individual opinions and segment them in groups of similar preference criteria. [source] SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS,JOURNAL OF SENSORY STUDIES, Issue 1 2004SUNTAREE VARA-UBOL ABSTRACT The sensory characteristic "beany" is a limiting factor in introducing soy products to many consumers in western cultures. This research described sensory properties of beany flavor and described sensory odor characteristics of 19 chemicals that have been associated with beany aroma and flavor in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical (if soluble in propylene glycol) were examined by a five member trained descriptive panel. The panel described beany as having multiple attributes. Musty/earthy, musty/dusty, sour aromatics, and characterizing attributes such as green/pea pod, nutty, or brown collectively imparted beany aroma and flavor of most beans. Starchy flavor and powdery texture also were intrinsically associated with beany in bean product samples. Some chemicals tested were not beany at any level tested. Three alcohols, two ketones, one aldehyde, and one pyrazine exhibited beany characteristics (green/peapod or brown) only at low concentrations, generally 1-10 ppm. [source] Anaphylaxis after consuming soy products in patients with birch pollinosisALLERGY, Issue 10 2010E. J. Van Zuuren No abstract is available for this article. [source] Correlations of dietary patterns with prostate healthMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 1 2008Maria Stacewicz-Sapuntzakis Abstract Both genetic and environmental influences may be involved in etiology of prostate health and prostate cancer. These include ethnic origin, family history, smoking, and diet. Adiposity and excess energy intake are potentially distinct risk factors and positive associations with prostate cancer risk for both were observed among case-control and cohort studies. Some epidemiological studies support an association between dietary fat, particularly saturated or animal fats, and prostate cancer risk. Of these, several suggest reduced risk with low-fat diets high in n-3 fatty acids and increased risk with high-fat diets rich in n-6 fatty acids. Others suggested association with higher meat intake, possibly due to heterocyclic amines and polycyclic aromatic hydrocarbons, produced during grilling or frying. Positive association of prostate cancer risk with dairy intake could involve ,-methylacyl-CoA racemase activity (required for ,-oxidation of phytanic acid present in dairy products and red meat) or the suppression of vitamin D activity by calcium. Inverse associations were observed with dietary intake of plant foods. These include cereals, soy products, and fruit and vegetable sources of carotenoids. Numerous plant constituents may act synergistically in the prevention and inhibition of prostate disorders. These diet-risk associations may lead to future individualized diet recommendations based upon genetic polymorphisms. [source] Apparent digestible protein, energy and amino acid availability of three plant proteins in Florida pompano, Trachinotus carolinus L. in seawater and low-salinity waterAQUACULTURE NUTRITION, Issue 3 2010M. RICHE Abstract Two experiments were conducted with Florida pompano, Trachinotus carolinus L. at 3 and 28 g L,1 salinity to determine apparent crude protein digestibility (ACPD), energy digestibility (AED) and amino acid availability (AAAA) from soybean meal (SBM), soy protein isolate (SPI) and corn gluten meal (CGM). Mean AAAA was similar to ACPD. In fish adapted to 3 g L,1 salinity, they were 81.2% and 81.9% (CGM), 93.6% and 92.2% (SBM), 93.8% and 93.1% (SPI) for AAAA and ACPD respectively. In fish adapted to 28 g L,1, they were 84.5% and 83.4% (CGM), 86.5% and 87.1% (SBM), and 83.4% and 85.0% (SPI) for AAAA and ACPD respectively. The AED was highest for SPI and lowest for SBM and inversely related to carbohydrate. The ACPD, AED and AAAA of soy products appeared to be lower in high salinity, whereas CGM was unaffected. The data suggest that SBM, SPI and CGM should be further evaluated as partial fishmeal replacements in Florida pompano diets. Application of the generated coefficients can be used to develop well-balanced, low-cost diets for Florida pompano reared in low salinity or seawater. [source] Soy, fat and other dietary factors in relation to premenstrual symptoms in Japanese womenBJOG : AN INTERNATIONAL JOURNAL OF OBSTETRICS & GYNAECOLOGY, Issue 6 2004Chisato Nagata Objective To evaluate the relations of intakes of soy, fat and other dietary components to premenstrual symptoms. Design Cross sectional study. Setting Three colleges and two nursing schools. Population One hundred and eighty-nine Japanese women aged 19 to 34 years. Methods Intakes of nutrients and foods, including soy products and isoflavones, were estimated by a semiquantitative food frequency questionnaire. Change in menstrual cycle symptoms were assessed by the Moos Menstrual Distress Questionnaire (MDQ). Main outcome measures Spearman rank correlation of soy and other dietary factors with changes in MDQ scores between the follicular and the premenstrual phases after controlling for age, marital status, exercise, smoking status, age at menarche and number of days of bleeding. Results Neither soy product nor isoflavone intake was significantly associated with change in MDQ score in the premenstrual phase. Intakes of total, saturated and monounsaturated fats were significantly correlated with change in scores for total MDQ and subscale ,pain' in the premenstrual phase after controlling for the covariates. Intake of cereals/potatoes/starches was significantly inversely correlated with a change in total MDQ score in the premenstrual phase. Conclusions High intake of fats and low intake of foods with high concentration of carbohydrate may be associated with premenstrual symptoms. [source] | ||||||||||||||||