Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted for amaranth or whole oat flour (WOF) in novel gluten-free cookies. Composition, nutritional values, water-holding capacities, correlation between properties, and pasting and rheological properties of soybean hulls, amaranth, and WOF were appraised in comparison to wheat flour. Water loss, cookie texture, and geometrical properties of the cookies were examined. The results disclosed that soybean hulls, amaranth and WOF contain higher protein content, minerals, fiber, special amino acids, and critical vitamins (C and K) than wheat flour. Considerably higher total amino acid content was found in soybean hulls (18.33%) than wheat flour (12.77%). Water-holding capacities increased by replacing amaranth and WOF with soybean hulls. Soybean hulls exhibited higher rheological elastic properties than amaranth, WOF and wheat flours. The soybean hulls utilized in amaranth or WOF cookies greatly improved their nutritional value, the water retention and moisture content along with acceptable physical properties when compared to wheat flour cookies. This study explored the feasibility and potential of utilizing soybean hulls with amaranth and WOF in gluten-free bakery products and other food applications
{"title":"Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls","authors":"Sean X. Liu, Diejun Chen","doi":"10.4236/fns.2023.148046","DOIUrl":"https://doi.org/10.4236/fns.2023.148046","url":null,"abstract":"Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted for amaranth or whole oat flour (WOF) in novel gluten-free cookies. Composition, nutritional values, water-holding capacities, correlation between properties, and pasting and rheological properties of soybean hulls, amaranth, and WOF were appraised in comparison to wheat flour. Water loss, cookie texture, and geometrical properties of the cookies were examined. The results disclosed that soybean hulls, amaranth and WOF contain higher protein content, minerals, fiber, special amino acids, and critical vitamins (C and K) than wheat flour. Considerably higher total amino acid content was found in soybean hulls (18.33%) than wheat flour (12.77%). Water-holding capacities increased by replacing amaranth and WOF with soybean hulls. Soybean hulls exhibited higher rheological elastic properties than amaranth, WOF and wheat flours. The soybean hulls utilized in amaranth or WOF cookies greatly improved their nutritional value, the water retention and moisture content along with acceptable physical properties when compared to wheat flour cookies. This study explored the feasibility and potential of utilizing soybean hulls with amaranth and WOF in gluten-free bakery products and other food applications","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Bakari, Sadou Kaou Abdouramane, Foundikou Yaya Bruno, Yaya Garga, T. Léopold
{"title":"Traditional Processing and Characterization of “<i>Alme Ardeb</i>”, an Indigenous Beverage from Far North Region, Cameroon","authors":"D. Bakari, Sadou Kaou Abdouramane, Foundikou Yaya Bruno, Yaya Garga, T. Léopold","doi":"10.4236/fns.2023.148048","DOIUrl":"https://doi.org/10.4236/fns.2023.148048","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70567221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Ogawa, F. Shimizu, Y. Ishii, T. Takao, A. Takada
Amino acids are important substances that must be transported to tissues such as the brain and muscles. The process is considered insulin dependent. It is not known whether all the amino acids are almost equally dependent in their transportation to tissues. We want to know whether some important amino acids are transported differently from other amino acids. Especially tryptophan is important because it is converted to serotonin, melatonin or kynurenine. Results showed that Amino acids levels in the plasma were measured after the intakes of 50 grams of glucose or sucrose to young (18 - 22 years old) and old (≥50 years old) men. Total amino acids in the plasma decreased after the intakes of glucose. Total amino acids levels decreased more significantly in old men after the administration of sucrose. Total and non-essential amino acids in the plasma decreased significantly at 120 min after the intakes of glucose in young and old men, but only sucrose caused their decreases in both aged and young men. Both glucose and sucrose intakes decreased significantly the plasma levels of the total essential and branched amino acids in young and old men. Surprisingly, plasma levels of tryptophan did not decrease upon the administration of glucose but only slightly decreased upon the administration of sucrose in young men. In conclusion, not all the amino acids were transported well into tissues upon the administration of glucose or sucrose. Tryptophan seems to be relatively resistant for insulin to facilitate the transportation into tissues.
{"title":"Uniqueness of Tryptophan in the Transport System in the Brain and Peripheral Tissues","authors":"M. Ogawa, F. Shimizu, Y. Ishii, T. Takao, A. Takada","doi":"10.4236/fns.2023.145026","DOIUrl":"https://doi.org/10.4236/fns.2023.145026","url":null,"abstract":"Amino acids are important substances that must be transported to tissues such as the brain and muscles. The process is considered insulin dependent. It is not known whether all the amino acids are almost equally dependent in their transportation to tissues. We want to know whether some important amino acids are transported differently from other amino acids. Especially tryptophan is important because it is converted to serotonin, melatonin or kynurenine. Results showed that Amino acids levels in the plasma were measured after the intakes of 50 grams of glucose or sucrose to young (18 - 22 years old) and old (≥50 years old) men. Total amino acids in the plasma decreased after the intakes of glucose. Total amino acids levels decreased more significantly in old men after the administration of sucrose. Total and non-essential amino acids in the plasma decreased significantly at 120 min after the intakes of glucose in young and old men, but only sucrose caused their decreases in both aged and young men. Both glucose and sucrose intakes decreased significantly the plasma levels of the total essential and branched amino acids in young and old men. Surprisingly, plasma levels of tryptophan did not decrease upon the administration of glucose but only slightly decreased upon the administration of sucrose in young men. In conclusion, not all the amino acids were transported well into tissues upon the administration of glucose or sucrose. Tryptophan seems to be relatively resistant for insulin to facilitate the transportation into tissues.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70565960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ki Sun Kwon, Woon Sang Hwang, Kyung Yol Lee, K. Kim, Wha Young Lee, Jeanman Kim, Sang Jong Lee, Sung Phil Kim, M. Friedman
{"title":"Protection of Allergic Asthma in Mice by Black Rice Bran Bioprocessed with Shiitake Mushroom Mycelia","authors":"Ki Sun Kwon, Woon Sang Hwang, Kyung Yol Lee, K. Kim, Wha Young Lee, Jeanman Kim, Sang Jong Lee, Sung Phil Kim, M. Friedman","doi":"10.4236/fns.2023.144023","DOIUrl":"https://doi.org/10.4236/fns.2023.144023","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. West, M. M. Reid, Fernando A. Swartz, Deanna M. Latson
{"title":"Retrospective Assessment of Changes in Perceived Health Status during Continuous Use of a Dietary Supplement","authors":"B. West, M. M. Reid, Fernando A. Swartz, Deanna M. Latson","doi":"10.4236/fns.2023.146036","DOIUrl":"https://doi.org/10.4236/fns.2023.146036","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lou Boli Caroline Sahie, D. Soro, K. Y. Koné, N. Assidjo, K. Yao
{"title":"Some Processing Steps and Uses of Cashew Apples: A Review","authors":"Lou Boli Caroline Sahie, D. Soro, K. Y. Koné, N. Assidjo, K. Yao","doi":"10.4236/fns.2023.141004","DOIUrl":"https://doi.org/10.4236/fns.2023.141004","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70565106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream","authors":"Sarah N. Mulwa, S. Mahungu, Benard K. Muinde","doi":"10.4236/fns.2023.147044","DOIUrl":"https://doi.org/10.4236/fns.2023.147044","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (<i>Salvia hispanica</i> L.) in Mango Beverage and Mango Flavored Beverage","authors":"Reda A. Aamer, I. Attia, E. A. El-Wahab","doi":"10.4236/fns.2023.142008","DOIUrl":"https://doi.org/10.4236/fns.2023.142008","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, C. Kane
{"title":"Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria","authors":"Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, C. Kane","doi":"10.4236/fns.2023.147042","DOIUrl":"https://doi.org/10.4236/fns.2023.147042","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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