The Effect of Soy Flour on Cookie Quality

Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content. Soy flour is an excellent source of proteins, fibers, vitamins and minerals and it is being considered as a great supplement to wheat flour because it increases nutritive characteristics of the final product. By their digestibility and amino acid content, soy proteins are very similar to proteins derived from animals. They also contain many essential amino acids, which are deficient in most of the cereals. The purpose of this work was to determine the effect of soy flour on quality of cookies. Wheat flour was supplemented with 35% of soy flour (full-fat toasted, low-fat toasted, defatted lightly toasted, toasted and soy protein concentrate). The supplementation of wheat flour with soy flour had affected nutritive value and sensory characteristics of cookies

Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains

Abstract. Samples of whole grain flour of five cereals (wheat, rye, barley, oats and buckwheat) were analysed for ash, starch, fat, cellulose and protein content. Coefficient of variation shows that within the same sample of whole grain flour variation of starch, protein, fat and ash content is relatively small, rarely exceeding 3%. The variability of the cellulose content is relatively high. The significance of the difference between chemical compositions of two independent samples of the same whole grain flour has been tested by Student's t-test. With the exception of protein content, the difference between two samples of buckwheat whole grain flou

Dietary fibers and bread: Attitudes, beliefs and knowledge among young population

The link between dietary fibers and prevention of non-communicable diseases is well documented in the existing scientific literature. Despite that, most of the population still do not have enough knowledge about fibers and their presence in certain food. This study intended to make an insight in the knowledge of the Serbian young population about dietary fibers and bioactive compounds through a questionnaire survey. A survey was conducted to a sample of 173 individuals, (37% male and 63% female) randomly selected among students from elementary, high school and university in the Novi Sad municipality. Topics covered by the questionnaire included knowledge of the term dietary fiber, fiber content in different bread types, the relationship between fibers and health and bioactive compounds sources in food. The results for each of the particular topics addressed varied among studied groups, but generally level of knowledge was related to the education level. The highest overall knowledge about dietary fibers and bioactive compounds was expressed by the university students, although elementary and high school students showed a considerable level of knowledge on the subject. Male participants appeared as more familiar with the questions related to bioactive compounds, while females were more informed on questions regarding dietary fiber. This survey revealed that young population in Serbia is well informed about the contribution of dietary fiber and bioactive compounds in promoting health. However, further expansion of existing knowledge will be beneficial in order to improve general health of the entire community

Coloured matter removal from sugar-beet industry syrup by ultra- and nanofiltration

The produced sugar, as the final product in sugar production technology, has to contain as low non-sucrose compounds with coloured matters as possible. Ultrafiltration and nanofiltration could be one of the solutions for a more effective separation of non-sucrose compounds from intermediate products from which sucrose directly crystallises. The separation of non-sucrose compounds by ultra- and nanofiltration is investigated on syrup solution with 40% d.m. content, which is an intermediate product in the phase of sucrose crystallisation. Further, this paper investigates variables in the ultrafiltration and nanofiltration of syrup solutions, such as variations in pore sizes of the polymer membranes, syrup temperatures, syrup flow rates and transmembrane pressures. During ultrafiltration, under the investigated conditions; permeate flux is about 10 times less than water flux (150 m-2h-1) on the first membrane and 8 times less than water flux (285 m-2h-1) on the second membrane, while the nanofiltration permeate flux is 15 times less than water flux (320 m-2h-1). The permeate flux decreases due to the adsorption of non-sucrose compounds by the filter membranes and the resultant increase in resistance to mass transfer. The colour content is about 58% lower by ultrafiltration using membranes. There is no great difference in colour separation between the used ultrafiltration membranes with different pore sizes. Nanofiltration was shown to separate 76% of coloured matter from syrup. In all the examined cases, permeate turbidity could be reduced by 75-80%, according to feed

Optimization of the formula of bread enriched with sugar beet fibres

Research on the effects of additives produced from sugar beet is aimed at satisfying the daily intake of dietary fibre in the range of 25–35 g. Bakery products are usually consumed several times a day and this offers the possibility of incorporating dietary fibres from sugar beet. The addition of this additive to white flour can eliminate the negative effect of phytic acid, present in whole-grain cereal products, which inhibits the mineral intake. In the aim to decrease and eliminate adverse effects of sugar beet fibres on dough rheology and bread quality, optimal quantities of shortening and milk powder to the recipes were tested in order to counter addition of balance such effects. The influence of shortening and milk powder on characteristics of dough enriched with fibres (proving time and dough level) and parameters of bread quality (volume and crumb quality) was traced in two groups of samples: first without and second with 5% of added gluten. Applying regression analysis on measured parameters a mathematical model was defined. Based on presented data and regression analysis concerning samples with and without gluten, it can be stated that fibres enriched bread of the best quality can be made with gluten, shortening and milk powder at the level of 5%, 5% and 2%, respectively

Influence of the operating parameters on the flux during microfiltration of the steepwater in the starch industry

The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in the production process of corn starch. The dry matter content should be reduced in the steepwater permeate. Thus the consumption of the process water would be reduced, the nutrients from the steepwater could be exploited as feed and the wastewater problem would consequently be solved. The objective of the work was to examine the influence of the operating parameters on the permeate flux during steepwater microfiltration. The parameters that vary in the course of microfiltration, were the transmembrane pressur and flow rate, while the permeate flux and dry matter content of the permeate and retentate were the dependent parameters, constantly monitored during the process. Another objective of this study was to investigate the influence of static turbulence promoter on the permeate flux during steepwater microfiltration. Static mixers enhance permeate flux, thus the microfiltration can be performed longer. As a result of the statistical analysis, the optimal conditions for steepwater microfiltration were determined. The maximum value of the permeate flux without mixer (25 lm-2h-1) was achieved at a pressure of 2 bars and a flow rate around 100 lh-1. With the use of static mixer the flux is 2,5 times higher compared to the one obtained without the mixer. The dry matter content of the permeat after 2.5 hours of mucrofiltration was lowered by 40%

A Simplified Biorefinery Concept for the Valorization of Sugar Beet Pulp: Ecofriendly Isolation of Pectin as a Step Preceding Torrefaction

The valorization of sugar beet pulp (SBP) from sugar industry as a source of valuable substances has been taken in consideration in this work. In particular, the eco-friendly extraction of pectins with citric acid has been adopted as a preliminary step in a simplified biorefinery concept where the pectin-free solid is subsequently subjected to a torrefaction treatment for its upgrading into a commodity solid biofuel. An extensive physicochemical characterization of the raw feedstock and the isolated pectins has also been performed, which may be useful to identify suitable application routes. Results show that the extraction conditions [1.5 pH, 90 °C, 4 h contact time and SBP-to-solvent ratio of 1:30 (g/mL)] selected in this work allow obtaining a relatively high yield (25% wt, db) of high methoxyl pectins (with some impurities), which exhibit the same colorimetric characteristics of commercial citrus pectins and are not conducive to microbial growth. A further purification step of isolated pectins is required to improve the emulsifying properties. Graphical Abstract: [Figure not available: see fulltext.]