Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

2019 ◽  
Vol 50 (6) ◽  
pp. 539-546 ◽  
Author(s):  
Erin J. Hopkins ◽  
Andrea K. Stone ◽  
Jiapei Wang ◽  
Darren R. Korber ◽  
Michael T. Nickerson
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Protein Concentrates ◽  
Legume Protein

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

Comparative study of self-organization and physicochemical properties of highly diluted aqueous solutions of phenol bioantioxidants

2012 ◽  
Vol 447 (1) ◽  
pp. 203-206 ◽  
Author(s):  
I. S. Ryzhkina ◽  
Yu. V. Kiseleva ◽  
L. I. Murtazina ◽  
O. A. Mishina ◽  
E. D. Sherman ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Aqueous Solutions ◽  
Self Organization

scholarly journals Comparative study of the physicochemical properties of male and female flutted pumpkin (Telfairia occidentalis)

2020 ◽  
Vol 6 (2) ◽  
pp. 59-61
Author(s):  
Orole Regina Temitope ◽  
◽  
Orole Olukayode Olugbenga ◽  
Aisoni Japhet Erasmus ◽  
Isyaku Jamilu ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Male And Female ◽  
Telfairia Occidentalis

scholarly journals A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Molecules ◽  
2014 ◽  
Vol 19 (7) ◽  
pp. 9187-9202 ◽  
Author(s):  
Yih Khor ◽  
Soo Koh ◽  
Kamariah Long ◽  
Shariah Long ◽  
Sharifah Ahmad ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Coconut Oil ◽  
Food Supplement ◽  
Virgin Coconut Oil ◽  
Oil Emulsion
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