Irnin Food Siene nd Tehnology Reserh Journl Vol. 6, No. 3, Fll, 2010. rvghi.mrym@gmil.om
C ( AOAC 920.87 AOAC 942.05 AOAC 962.09 AOAC 922.06 AOAC 925.10 AACC 1- Extrusion-Expelling 2- Protein Dispersiility Index
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
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Evlution of Funtionl Properties of Four Soy Flours Produed in Irn M. Rvghi 1 - M. Mzheri Tehrni 2 - A. Asoodeh 3 Reieved: 21-1-2010 Aepted: 23-8-2010 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