Iranian Food Science and Technology Research Journal Vol. 6, No. 3, Fall, 2010.

Transcription

1 Irnin Food Siene nd Tehnology Reserh Journl Vol. 6, No. 3, Fll,

2 C ( AOAC AOAC AOAC AOAC AOAC AACC 1- Extrusion-Expelling 2- Protein Dispersiility Index

3 ESI rpm EAI= A 0 /C ESI= (EAI 10 /EAI 0 ) t A 0 C rpm AACC g LSD SAS-9.1 g P rpm EAI 4- Emulsion Stility Index 1- Ultr-Turrx 2- Crown 3- Emulsion Ativity Index

4 d d

5 ESI EAI 1- AACC, 1983, Approved Method of Am. Assn. of Cerel Chemistry. 2- AOAC, 2002, Offiil Methods of Anlysis from Offiil Anlytil Chemists. 3- Fenem, O. R., 1996, Food Chemistry. Mrel Dekker In., New York Hojill-Evngelist, M.P., Sess, D. J. & Mohmed, A., 2004, Funtionl properties of soyen nd lupin protein onentrtes produed y utrfiltrtion-difiltrtion. Journl of Amerin Oil Chemist' Soiety, 81, Heywood, A.A., Myers, D.J., Biely, T.B. nd Johnson, L.A., 2002, Funtionl properties of low ft soy flour produed y n extrusion-expelling system. Journl of Amerin Oil Chemist' Soiety, 79(12), Kinsell, J., 1979, Funtionl properties of soy proteins. Journl of Amerin Oil Chemist' Soiety, 56, Kumr, R., Choudhory, V., Mishr, S., Vrm, I. K. & Mttison, B., 2002, Adhesives nd plstis sed on soy protein produts. Industril Crops nd Produts, 16, Lin, M.J.Y., Humert, E.S. & Sosulski, F.W., 1974, Certin funtionl properties of sunflower mel produts. Journl of Food Siene, 39, Liu, K., 2004, Soyen s funtionl foods nd ingredients. Amerin Oil Chemist' Soiety press, U.S.A. 10- Millign, E.D. & Surino, G. F., 1974, System for prodution of high nd low protein dispersiility index edile extrted soyen flkes. Journl of Amerin Oil Chemist' Soiety, 51, Morr, C.V., 1990, Current sttus of soy protein funtionlity in food systems. Journl of Amerin Oil Chemist' Soiety, 67(5),

6 12- Morr, C.V., Germn, B., Kinsell, J.E., Regenstein, J.M., Vn Buren, J.P., Kilr, A., Lewis, B.A. & Mngino, M.E., 1985, A ollortive study to develop stndrdized food protein soluility proedure. Journl of Food Siene, 50, Nelson, A.I., Wijertne, W.B., Yeh, S.W., Wei, T.M. & Wei, L.S., 1987, Dry extrusion s n id to mehnil expelling of oil from soyen. Journl of the Amerin Oil Chemists' Soiety, 64(9), Pere, K.N. & Kinsell, J.E., 1978, Emulsifying properties of proteins: evlution of turidimetri tehnique. Journl of Agriulturl nd Food Chemistry, 26(3), Pringle, W., 1974, Full ft soy flour. Journl of Amerin Oil Chemist' Soiety, 51, Singh, P., Kumr, R., Spthy, S.N. & Bw. S., 2008, Funtionl nd edile uses of soy protein produts. Comprehensive Reviews in Food Siene nd Food Sfety, 7(1), Sttistil Anlysis System, , SAS Institute, Cry, NC, USA. 18- Stuffer, C.E., 2006, Soy protein in king, Wng, H., Johnson, L.A. & Wng, T., 2004, Preprtion of soy protein onentrte nd isolte from extrudedexpelled soyen mels. Journl of Amerin Oil Chemist' Soiety, 81,

7 Evlution of Funtionl Properties of Four Soy Flours Produed in Irn M. Rvghi 1 - M. Mzheri Tehrni 2 - A. Asoodeh 3 Reieved: Aepted: Astrt Soy flour is the lest proessed form of soy protein produts whih hs eome inresingly populr in food tehnology for its nutritionl enefits, low ost nd good funtionl properties. The im of this study ws to investigte funtionl properties of soy flours produed y four different industril proesses: deftted, deftted nd tosted, low ft nd full ft soy flours. Beuse of different prodution proedure nd degrees of het tretment, soy flours hd signifint differenes in protein dispersiilities (whih determine the mount of residul trypsin inhiitors nd use of the finl produts) nd ft ontents whih ffeted on other funtionlities. Soy flours with lower protein dispersiility indies () hd lower foming properties (pity nd stility), emulsifition (tivity nd stility), wter holding nd ft inding pities, nd solid dispersiility indies. Comprison of low ft nd full ft soy flour showed tht ft ontent result in redued funtionlities suh s wter holding nd ft inding pities, emulsifition stility, nd solid dispersiility. Negtive effets of ft ontent inrese on funtionl properties re equl or more thn. Keywords: Deftted soy flour, Deftted nd tosted soy flour, Full ft soy flour, Low ft soy flour, Funtionl properties, Soy 1- M.S., Food Siene, Ferdowsi University of Mshhd, E-mil: rvghi.mrym@gmil.om. 2- Assoite professor, Dept. Food Siene, Ferdowsi University of Mshhd. 3- Assistnt professor, Dept. Chemistry, Ferdowsi University of Mshhd. *-Corresponding uthor