Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2021-09-20 DOI:10.1080/15428052.2021.1978363

Huynh Nguyen Doan Mai, Khanh Phan Thi Lan, Charin Techapun, N. Leksawasdi, Siraphat Taesuwan, Nattharika Hanprom, Norramon Sompakdee, Rojarej Nunta, Julaluk Khemacheewakul

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引用次数: 3

Abstract

ABSTRACT Using byproducts from the food industry to produce healthy and sustainable food was an integral component of the sustainable development goals. This research was aimed to assess the effect of substituting wheat flour with nutrient-rich green soybean okara (GSBO) flour on the quality and nutritional values of butter cake. The result showed that the GSBO-substituted flour had significantly (p ≤ 0.05) higher water and oil absorption capacities, higher protein, fiber and total phenolic content (TPC), and more favorable sensory characteristics compared to wheat flour. Specifically, 20% GSBO butter cake contained significantly (p ≤ 0.05) highest amounts of protein, fiber, TPC, and scores of all sensory characteristics. In conclusion, substitution of up to 20% GSBO to wheat flour could improve the nutritional quality of butter cake. Application of GSBO flour in butter cake contributes to the sustainable goal of achieving zero waste and development of a plant protein-based product in sustainable healthy diet.

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绿大豆(Glycine Max L.)替代小麦粉制作黄油蛋糕的品质评价豆渣

利用食品工业的副产品生产健康和可持续的食品是可持续发展目标的一个组成部分。本试验旨在评价用营养丰富的绿豆粕粉替代小麦粉对黄油蛋糕品质和营养价值的影响。结果表明，与小麦粉相比，gsbo替代面粉具有显著(p≤0.05)更高的吸水吸油能力，更高的蛋白质、纤维和总酚含量(TPC)，以及更好的感官特性。其中，20% GSBO黄油蛋糕的蛋白质、纤维、TPC和各项感官指标得分最高(p≤0.05)。综上所述，以高达20%的GSBO替代小麦粉可以改善黄油蛋糕的营养品质。GSBO面粉在黄油蛋糕中的应用有助于实现零浪费的可持续目标和可持续健康饮食中植物蛋白产品的开发。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations