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Not AvailablePurpose – In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of soy products available in the market for meeting the daily requirement of essential amino acids (EAAs). Design/methodology/approach – Extruded soy products, namely, soy nuggets, granules, soy flour manufactured from sprouts, spray-dried soy milk variants, ready-to-drink (RTD) soy beverage and silken tofu, were analysed for EAAs by high-performance liquid chromatography. In addition, efficiency of these products in terms of meeting the daily requirement of EAAs for an adult weighing 70 kg through a single serving (equivalent to 6 g protein) was also computed. Findings – Leucine was the most concentrated EAA in all the soy products, except in variants of soy milk. Total essential amino acids’ (TEAAs) content in soy flour was significantly higher compared to soy nuggets and granules. Spray-dried plain soymilk exhibited a significantly higher level of TEAAs content compared to flavoured variant and RTD soy beverage. Among all the products, silken tofu exhibited the highest concentration of TEAAs. RTD soy beverage was the most efficient product for meeting the daily requirement of isoleucine and valine, soy flour for aromatic amino acids and silken tofu for lysine and leucine. Originality/value – This work pertains to the determination of EAAs of commercial soy products and assesses their efficiency in terms of meeting the daily requirement of EAAs. This type of technical evaluation of soy products has not been conducted earlier.Not Availabl

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Not AvailableThe present investigation was carried out to study the effect of 4.8, 9.2, 15.3 and 21.2 kGy of electron beam (EB)-irradiation on major storage proteins viz. glycinin (11S) and β-conglycinin (7S), in vitro protein digestibility (IVPD), and trypsin inhibitor (TI) content in seeds of three soybean genotypes. Densitometry of SDSPAGE protein profile revealed significant (P < 0.05) reduction in α’, α and β subunits of 7S fraction at all doses. This reduction was higher (P < 0.05) than the decline observed in acidic and basic subunit of 11S fraction. Basic subunit registered significant (P < 0.05) increase at specific doses in two genotypes. All the doses induced significant (P < 0.05) increase in IVPD, and the increase due to 9.2, 15.3 and 21.2 kGy was higher (P < 0.05) compared to 4.8 kGy dose. The impact on TI content was genotypedependent. The study showed a higher (P < 0.05) decline in the concentration of 7S fraction compared to 11S fraction and improvement in IVPD of soybean seeds due to exposure to EB-irradiation, which may influence the functional and nutritional value of soy products processed from themBRN

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Not AvailableNot AvailableIonizing radiations are increasingly being used to disinfest raw material for several food products. Toasted and native soy flour, the major food ingredients in bread and bakery industries, can be disinfested prior to use through electron beam. However, this can induce changes in the nutritional and functional properties, which can ultimately affect the quality and the nutritional value of the final products. In the present study, toasted and native soy flour were submitted to electron beam (EB) irradiation at 4.8, 9.2, 15.3 and 21.2 kGy; and assessed for water absorption capacity (WAC), protein dispersibility index (PDI), protein solubility, trypsin inhibitor (TI) content, isoflavones content, in vitro protein digestibility (IVPD), glycinin (11S) to β-conglycinin (7S) ratio, and lipoxygenase. WAC declined slightly (P < 0.05) in toasted soy flour, but increased significantly (P < 0.05) at low doses in native soy flour. In both toasted and native soy flour, slight decline was noted in protein solubility while TI and lipoxygenase declined significantly (P < 0.05). However, the decline noted in TI content was not proportionate to the increase in IVPD. PDI remained unchanged in toasted soy flour but declined significantly (P < 0.05) in native soy flour. 11S to 7S ratio increased significantly (P < 0.05) in toasted flour at all the doses. In general, significant (P < 0.05) decline in isoflavones was noted in both toasted and native soy flour. In conclusion, the results showed that EB-irradiation could induce desirable changes in the nutritional/functional properties of toasted and native soy flour, though at the expense of some of the physical properties.Not Availabl

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Not AvailableThe present investigation was carried out to study the effect of 4.8, 9.2, 15.3 and 21.2 kGy of electronbeam (EB)-irradiation on major storage proteins viz.glycinin (11S) andβ-conglycinin (7S), in vitro protein digestibility (IVPD), and trypsin inhibitor (TI) content in seeds of three soybean genotypes. Densitometry of SDS-PAGE protein profile revealed significant (P<0.05)re-duction inα’,αandβsubunits of 7S fraction at all doses. This reduction was higher (P< 0.05) than the decline observed in acidic and basic subunit of 11S fraction. Basicsubunit registered significant (P< 0.05) increase at specif-ic doses in two genotypes. All the doses induced significant (P< 0.05) increase in IVPD, and the increase due to9.2, 15.3 and 21.2 kGy was higher (P< 0.05) compared to4.8 kGy dose. The impact on TI content was genotype-dependent. The study showed a higher (P< 0.05) decline in the concentration of 7S fraction compared to 11S fraction and improvement in IVPD of soybean seeds due to exposure to EB-irradiation, which may influence the functional and nutritional value of soy products processed from them.Not Availabl

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Not AvailableElectron beam (EB)-irradiation is increasingly being preferred to radioactive-based gamma irradiation in overcoming the constraints that affect the quality of food material. Soybean seeds of 3 soybean genotypes were exposed to 4 doses viz. 4.8, 9.2, 15.3 and 21.2 kGy of EBirradiation and assessed for the changes in the contents of lipoxygenase isozymes and tocopherol isomers. Densitometry of protein profle revealed decreasing intensity of lipoxygenase with increasing EB dose. All the 3 lipoxygenase isozymes viz. lipoxygenase-1, -2 and -3 registered signifcant (P < 0.05) increasing reduction with increasing dose; though genotypic variation was noted for the magnitude of reduction at the same dose. Concomitantly, all the 3 genotypes exhibited signifcant (P < 0.05) decline in α-, γ- and δ-isomers of tocopherol. δ-Tocopherol was the most sensitive to EB-irradiation. EB dose, which caused minimum and maximum decline in total tocopherol content, was genotype-dependent. Decline in vitamin E activity corresponding to the dose, which induced maximum reduction for total lipoxygenase also varied in 3 genotypes. The study showed the usefulness of EB for significant inactivation of off-flavor generating lipoxygenases in soybean, with a non-signifcant effect on oil content and varied retention of tocopherol isomers and vitamin E activity depending upon genotype.BRN

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Not AvailableIonizing radiations are increasingly being used to disinfest raw material for several food products. Toasted and native soy flour, the major food ingredients in bread and bakery industries, can be disinfested prior to use through electron beam. However, this can induce changes in the nutritional and functional properties, which can ultimately affect the quality and the nutritional value of the final products. In the present study, toasted and native soy flour were submitted to electron beam (EB) irradiation at 4.8, 9.2, 15.3 and 21.2 kGy; and assessed for water absorption capacity (WAC), protein dispersibility index (PDI), protein solubility, trypsin inhibitor (TI) content, isoflavones content, in vitro protein digestibility (IVPD), glycinin (11S) to -conglycinin (7S) ratio, and lipoxygenase. WAC declined slightly (P < 0.05) in toasted soy flour, but increased significantly (P < 0.05) at low doses in native soy flour. In both toasted and native soy flour, slight decline was noted in protein solubility while TI and lipoxygenase declined significantly (P < 0.05). However, the decline noted in TI content was not proportionate to the increase in IVPD. PDI remained unchanged in toasted soy flour but declined significantly (P < 0.05) in native soy flour. 11S to 7S ratio increased significantly (P < 0.05) in toasted flour at all the doses. In general, significant (P < 0.05) decline in isoflavones was noted in both toasted and native soy flour. In conclusion, the results showed that EB irradiation could induce desirable changes in the nutritional/functional properties of toasted and native soy flour, though at the expense of some of the physical properties.BRN

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Not AvailableElectron beam (EB)-irradiation is increasingly being preferred to radioactive-based gamma irradiation in overcoming the constraints that affect the quality of food material. Soybean seeds of 3 soybean genotypes were exposed to 4 doses viz. 4.8, 9.2, 15.3 and 21.2 kGy of EB-irradiation and assessed for the changes in the contents of lipoxygenase isozymes and tocopherol isomers. Densitometry of protein profile revealed decreasing intensity of lipoxygenase with increasing EB dose. All the 3 lipoxygenase isozymes viz. lipoxygenase-1, -2 and -3 registered significant (P < 0.05) increasing reduction with increasing dose; though genotypic variation was noted for the magnitude of reduction at the same dose. Concomitantly, all the 3 genotypes exhibited significant (P < 0.05) decline in α-, γ- and δ-isomers of tocopherol. δ-Tocopherol was the most sensitive to EB-irradiation. EB dose, which caused minimum and maximum decline in total tocopherol content, was genotype-dependent. Decline in vitamin E activity corresponding to the dose, which induced maximum reduction for total lipoxygenase also varied in 3 genotypes. The study showed the usefulness of EB for significant inactivation of off-flavor generating lipoxygenases in soybean, with a non-significant effect on oil content and varied retention of tocopherol isomers and vitamin E activity depending upon genotype.Not Availabl