Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Formulation of Cookies by Using Soy Protein Isolates From De-Oiled Soya Meal


Affiliations
1 Department of Food Chemistry and Nutrition, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), India
2 Department of Food Science and Technology, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), India
     

   Subscribe/Renew Journal


Present investigation was undertaken to study the compatibility of de-oiled soy meal in preparation of Soy Protein Isolate and further to study formulation of cookies with different wheat flour and Soy Protein Isolate blend ratio. The raw material i.e. de-oiled soy meal was subjected for the proximate analysis to judge the suitability of raw material in preparation of the Soy Protein Isolate and it was also analyzed for the chemical composition. From the proximate analysis, it was found that Soy Protein Isolate contains 84.5% protein which justifies it was suitable as nutritional ingredient. Cookies were predominantly based on refined wheat flour (RWF) and Soy Protein Isolate (SPI) blended composite flour so as to upgrade the nutritional quality. Preliminary experimental work was done with different high levels of Soy Protein Isolate (SPI) incorporation so as to select the range of % incorporation which could be used in formulating composite flour for cookies. Through sensory evaluation by a panel of food scientists it was found that not more than 20% of SPI could be used in preparation of composite flour as further increase in SPI concentration resulted in drastic reduction of overall acceptability of product. Therefore cookies were prepared with incorporation of Soy Protein Isolate from 0% [control i.e. T1(c)], 5% [T2], 10% [T3], 15% [T4], 20% [T5] and analyzed for their physical, chemical and organoleptic evaluation. Sample T4 with 15% incorporation found to be superior with respect to all the aspects. Further increase in the Soy Protein Isolate level will reduce overall acceptability of the product.

Keywords

Soy Protein Isolate (SPI), De-Oiled Soy Meal, Refined Wheat Flour (RWF), Soy Cookies.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Carlson, J. B. and Lersten, N.R. (1987). Reproductive morphology. In : Soybeans : Improvement, Production, and Uses; Second Edition. Ed. J. R. Wilcox. pp. 95-134. American Society of Agronomy. Madison, Wisconsin.

  • Chastain, T., Ward, G.K.J. and Wysocki, D.J. (1995). Stand establishment responses of soft white wheat to seedbed residue and seed size. Crop Sci., 35: 213-218.

  • Gaines C.S. and Tsen, C.C. (1980) Baking method to evaluate flour quality for rotary molded cookies. Cereal Chem., 57 (6) : 429-433.

  • Garcia, M.C., Torre, M., Marina, M.L. and Laborda, F. (1997). Composition and characterization of soybean and related products. Critical Reviews Food Sci. & Nutri., 37 (4) : 361-391.

  • Henkel, J. (2000). Soybean: Health claims for soybean protein, questions about other components. FDA Consumer 2000, [cited 2011 Mar 25]., In www.cfsan.fda.gov

  • Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 90:427-435.

  • Hosney, R.C.(1986). Yeast leavened products. In : principles of cereals science and technologies. Am. Assoc. Cereal chem.. Inc., St. Paul, Minnesota, J. American Dietetic Association , 91 (7) : 828-835.

  • Hussain S., Anjum, F.M. and Batt, M.S. (2006). Physical and sensory attributes of flaxseed flour supplemented cookies. Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. Turk J Biol., 30 : 87-92.

  • Indrani, S., Savithri, G.D. and Venkateswara, Rao G. (1997). Effect of defatted soy flour on the quality of buns. J. Food Sci. & Technol., 34:440-442.

  • Messina, M. (1995). Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J. Nutri., 125 (Suppl. 3) : 567S-569S.

  • Mian, N. Riaz (2006). Soy applications in food. Boca Raton: CRC Press. ISBN 0-8493 2981-7.

  • Riaz , M.N. (1999). Healthy baking with soy ingredients.Cereal Foods World., 44 : 136-139.

  • Riaz, M.N. (2001). Extrusion-expelling of soybeans for texturized soy protein. Pages 171 175 in : World Conference on Oilseed Processing and Utilization. R. F. Wilson, ed. AOCS Press. Champaign IL.

  • Tsen, C.C., Peters, E.M., Schaffer, T. and Hoover, W.J. (1973). High protein cookies. Effect of soy fortification and surfactants. Bakers Digest, 47 : 34-37.

  • Young, V.R. and Pellett, P.L. (1994). Plant proteins in relation to human protein and amino acid nutrition. American J. Clinical Nutri., 59(suppl) : l203Sl2S.

  • Wu, A.H., Ziegler, R.G., Nomura, A.M., West, D.W., Kolonel, L.N., Horn-Ross, P.L., Hoover, R.N. and Pike, M.C. (1998). Soy intake and risk of breast cancer in Asians and Asian Americans. Americam J. Clinical Nutri., 68 (Suppl. 6) : 1437S-1443S.

  • Young, V.R. (1991). Soy protein in relation to human protein and amino acid nutrition. J. Am. Diet. Assoc., 91 : 828-835.

  • Food and Drug Administration (FDA). (1999). FDA approves new health claim for soybean protein and coronary heart disease. FDA Talk Paper 1999, [cited 2011 Mar 25], In: www.fda.gov.


Abstract Views: 197

PDF Views: 0




  • Studies on Formulation of Cookies by Using Soy Protein Isolates From De-Oiled Soya Meal

Abstract Views: 197  |  PDF Views: 0

Authors

S. D. Katke
Department of Food Chemistry and Nutrition, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), India
N. N. Kelapure
Department of Food Science and Technology, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), India

Abstract


Present investigation was undertaken to study the compatibility of de-oiled soy meal in preparation of Soy Protein Isolate and further to study formulation of cookies with different wheat flour and Soy Protein Isolate blend ratio. The raw material i.e. de-oiled soy meal was subjected for the proximate analysis to judge the suitability of raw material in preparation of the Soy Protein Isolate and it was also analyzed for the chemical composition. From the proximate analysis, it was found that Soy Protein Isolate contains 84.5% protein which justifies it was suitable as nutritional ingredient. Cookies were predominantly based on refined wheat flour (RWF) and Soy Protein Isolate (SPI) blended composite flour so as to upgrade the nutritional quality. Preliminary experimental work was done with different high levels of Soy Protein Isolate (SPI) incorporation so as to select the range of % incorporation which could be used in formulating composite flour for cookies. Through sensory evaluation by a panel of food scientists it was found that not more than 20% of SPI could be used in preparation of composite flour as further increase in SPI concentration resulted in drastic reduction of overall acceptability of product. Therefore cookies were prepared with incorporation of Soy Protein Isolate from 0% [control i.e. T1(c)], 5% [T2], 10% [T3], 15% [T4], 20% [T5] and analyzed for their physical, chemical and organoleptic evaluation. Sample T4 with 15% incorporation found to be superior with respect to all the aspects. Further increase in the Soy Protein Isolate level will reduce overall acceptability of the product.

Keywords


Soy Protein Isolate (SPI), De-Oiled Soy Meal, Refined Wheat Flour (RWF), Soy Cookies.

References