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  • 1
    Electronic Resource
    Electronic Resource
    The effect of enzymic modification on the foaming, water absorption and baking quality of defatted soya flour (1980)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 15 (1980), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Defatted soya flour slurries were treated for 0,5,10,15 and 30 min with papain at 50°C and tested for whipability, water absorption and baking quality at replacement levels in wheat flour of 10,20 and 30% (w/w). When whipped, all modified suspensions showed volume increases exceeding 250% with lower stability ratings than the unmodified samples. The 30 min enzyme treated product exhibited excellent water absorption. Use in bread resulted in a depression of loaf volume, development of a granular texture, off-colour and flavour. As was expected, all favourable characteristics decreased upon increasing the percentage of soya product in the dough formulation. Loaf volumes of breads containing 10% modified soya flour (MSF) ranged from 444 to 527 cc; with 20% MSF between 374 and 428 cc, and with 30% MSF between 383 and 409 cc. Loaf volume of all wheat flour bread was 861cc. Hunter colour difference meter readings indicated samples at all replacement levels, regardless of the enzyme modification time, exhibited higher levels of visual lightness than all wheat flour bread. All experimental breads exhibited a higher level of yellow tones and lower level of green tones compared to the all wheat flour bread.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb00984.x
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  • 2
    Electronic Resource
    Electronic Resource
    ULTRASTRUCTURAL CHANGES INDUCED PURING THE NONEXTRUSION TEXTURIZATION OF GLANDLESS COTTONSEED FLOUR (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nonextrusion texturization of defatted cottonseed flour was found to be time dependent and texture was developed in a series of well defined stages. The process began with the fusion of flour components after a 2-set retention time. The protein bodies were deformed, ruptured and fused between 2 and 8 set forming the product's protein-insoluble carbohydrate matrix. The process was essentially complete after a lo-set retention time with the fibrillation of the protein-insoluble carbohydrate matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03854.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF ENZYMATIC MODIFICATION ON THE MORPHOLOGY I OF NONEXTRUSION TEXTURED SOY PROTEIN (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Papain was used to modify soy flour protein to get a raw material whose protein banding pattern on SDS-polyacrylamide gel electrophoresis is similar to that of glandless cottonseed flour. The morphology of the nonextrusion textured soy, cottonseed and enzyme modified soy products was compared with scanning electron microscopy. Textured modified soy product was similar to textured cottonseed product in air cell surface detail, variation of air cell wall thickness and product surface, but different from textured cottonseed product in air cell size. None of the characteristics of textured modified soy product was similar to that of textured soy product. Particle size and shape of soy and cottonseed flour did not affect the morphology of the textured product. There are significant differences in rheological properties among these three kinds of textured products, with the modified soy product exhibiting the lowest stress, resilience or work, specific work and toughness index values. Transmitted light microscopy demonstrated structural differences among the textured products which could be correlated with the products' rheological properties. Molecular weight distribution of the water extractable flour proteins seems to be one of the possible factors affecting the morphology of textured products. High molecular weight proteins seem to be essential for “good” texturization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07429.x
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  • 4
    Electronic Resource
    Electronic Resource
    TEXTURED COTTONSEED AND SOY FLOURS: A MICROSCOPIC ANALYSIS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texturized products were produced from defatted native and denatured (steam heated) glandless cottonseed and soy flours with a modified Wenger X-5 laboratory extruder. Products were examined with light, transmission electron and scanning electron microscopy. A specific structural relationship between the protein and insoluble carbohydrate fractions in the extrudates was found. Products were composed of a protein matrix of varying uniformity in which the insoluble carbohydrates were dispersed to varying degrees depending upon the raw material. The cottonseed products were found to possess rough and pitted structures, while the soy products possessed smooth and continuous structures. At the resolutions of light and transmission electron microscopes, no protein structures resembling fibers were found in either soy or cottonseed products. However, fibrous structures were observed in the scanning electron photomicrographs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02414.x
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  • 5
    Electronic Resource
    Electronic Resource
    MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02416.x
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  • 6
    Electronic Resource
    Electronic Resource
    Possible Role of the Crude Fiber of Soy Flour in Texture Formation During Nonextrusion Texturization Processing (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Scanning electron and transmitted light microscopy were used to study the role of crude fiber in texture formation during non-extrusion processing of soy flour. By comparing micrographs of texturized soy flour, water-extracted texturized soy flour, texturized soy concentrate, texturized soy isolate, and texturized soy product-hull blends, transmitted light and scanning electron microscopy showed that removal of the soluble carbohydrate fractions either before or after nonextrusion texturization did not alter the morphology or microstructure of the texturized soy concentrate or water-extracted texturized soy flour as compared to texturized soy flour. Therefore, it seems probable that the presence of the soluble carbohydrate fractions is not a prerequisite for the formation of the alveolate morphology normally created during nonextrusion processing. Scanning electron microscopy showed that the cuticle morphology of the texturized soy isolate's alveoli was changed as the amount of crude fiber in the soy hull-soy isolate blend increased. The cuticle morphology of the texturized soy isolate-soy hull blend was similar to that of the texturized soy concentrate and texturized soy flour. Therefore, crude fiber seems to control the type of alveolation developed and the type of cuticle morphology exhibited in the product's alveoli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04201.x
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  • 7
    Electronic Resource
    Electronic Resource
    Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part-skim) tested and evaluated with the same experimental methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12742.x
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  • 8
    Electronic Resource
    Electronic Resource
    ULTRASTRUCTURAL CHANGES IN DEFATTED SOY FLOUR INDUCED BY NONEXTRUSION TEXTURIZATION (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A Korean “textured” snack food press (Hand Press) was used to produce nonextrusion soy products. Constant processing conditions were plate temperature, top and bottom (190°C); pressure (21.1 kg/cm2); raw material moisture (30%) and premoistened sample mass (25g). The varying condition was retention time (2, 4, 6, 8 and 10 sec). The present study was initiated to investigate the sequence of cellular and sub-cellular changes taking place during the development of texture in defatted soy flour. Ultrastructural changes produced during nonextrusion texturization occurred in the following well-defined stages: two (2) set stage, fusion of flour components; 2–8 sec stage, protein bodies deformed, ruptured and fused with carbohydrates forming a protein carbohydrate matrix and final, 10 sec stage, fibrillation of the protein-carbohydrate matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15286.x
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  • 9
    Electronic Resource
    Electronic Resource
    MORPHOLOGICAL, ULTRASTRUCTURAL AND RHEOLOGICAL EVALUATION OF SOY AND COTTONSEED FLOURS TEXTURIZED BY EXTRUSION AND NONEXTRUSION PROCESSING (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texturized protein products were produced from defatted soy and glandless cottonseed flours by extrusion and nonextrusion processes. Scanning electron microscope photomicrographs showed that the surface morphology of both types of texturized products were similar and it was concluded that both processes were successfully used to create texture in the raw materials. However, rheological data indicated that the nonextrusion process produced a product which had significantly higher Ln stress and resilience values. The difference in Ln stress and resilience between the extrusion texturized products and their non-extrusion counterparts is due to the differences in the ultrastructural arrangement of protein and insoluble carbohydrate components of the respective products. Based on the above, it is postulated that the working and kneading of the extrusion screw is not a prerequisite for the formation of texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02465.x
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