scholarly journals Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

2018 ◽  
Vol 7 (2) ◽  
pp. 656-666
Author(s):  
Adebukola T. Omidiran ◽  
Olajide P. Sobukola ◽  
Silifat A. Sanni ◽  
Lateef O. Sanni ◽  
Abdulrasaq A. Adebowale ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Protein Isolate ◽  
Deep Fat Frying

scholarly journals Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

2015 ◽  
Vol 66 (4) ◽  
pp. e097 ◽  
Author(s):  
A. Totosaus ◽  
E. Rojas-Nery ◽  
N. Güemes-Vera ◽  
O. G. Meza-Marquez
Keyword(s):  
Soybean Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Fat Replacer

scholarly journals Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

2017 ◽  
Vol 5 (6) ◽  
pp. 1163-1169 ◽  
Author(s):  
Toyin E. Akinwale ◽  
Taofik A. Shittu ◽  
Abdul-razaq A. Adebowale ◽  
Sheriff Adewuyi ◽  
Adebayo B. Abass
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Protein Isolate ◽  
Sensory Acceptability

Characterization of cassava starch/soy protein isolate blends obtained by extrusion and thermocompression

2020 ◽  
pp. 113092
Author(s):  
Laura Fonseca Ferreira ◽  
Ana Carolina Salgado de Oliveira ◽  
Danielly de Oliveira Begali ◽  
Alfredo Rodrigues de Sena Neto ◽  
Maria Alice Martins ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Protein Isolate

scholarly journals Reducing Fat Content of Fried Potato Pellet Chips Using Carboxymethyl Cellulose and Soy Protein Isolate Solutions as Coating Films

2016 ◽  
Vol 8 (3) ◽  
pp. 162 ◽  
Author(s):  
Malak M. Angor
Keyword(s):  
Soy Protein ◽  
Carboxymethyl Cellulose ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Coating Films ◽  
Effective Level ◽  
Sensorial Attributes ◽  
Fat Uptake

<p>The aim of this work was to investigate the influence of different percentages of Carboxymethyl Cellulose (CMC) and Soy Protein Isolate (SPI) as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties. Coating solutions of 2%, 6%, 10% and 14% w/v were prepared and heated to 90 ºC for 5 minutes then cooled. Samples were dipped in the coating solutions followed by air drying. The treatments were fried and analyzed for fat uptake and moisture retention. Sensorial attributes were also measured. The results obtained have shown that all coating treatments were reduced oil uptake during deep fat frying. The 10% was the most effective level in reducing fat uptake for both coating films. SPI coating films was reducing fat uptake more than CMC for all levels. All samples were found to improve all sensorial features of potato pellet chips compared to control.</p>

Soy protein isolate-based films cross-linked by epoxidized soybean oil

RSC Advances ◽  
2015 ◽  
Vol 5 (101) ◽  
pp. 82765-82771 ◽  
Author(s):  
Changlei Xia ◽  
La Wang ◽  
Youming Dong ◽  
Shifeng Zhang ◽  
Sheldon Q. Shi ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Environmentally Friendly ◽  
Protein Isolate ◽  
Epoxidized Soybean Oil ◽  
Cross Linking

Property enhancement of soy protein isolate-based film was achieved by introducing an environmentally friendly cross-linking agent, epoxidized soybean oil.

scholarly journals Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Adebukola T. Omidiran ◽  
Olajide P. Sobukola ◽  
Silifat A. Sanni ◽  
Lateef O. Sanni ◽  
Abdul‐rasaq A. Adebowale ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Protein Isolate
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