STUDY OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA BEAN PROTEIN ISOLATE (LABORATORY-PRODUCED) AND ITS USE IN CAKE MAKING | ||||
| Assiut Veterinary Medical Journal | ||||
| Volume 71, Issue 184, January 2025, Page 728-739 PDF (649.46 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2025.333070.1454 | ||||
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| Authors | ||||
ALI M SAADI  1; ALI FLAYEH M. AL-SARAJ* 2; SAKENA TAHA HASAN* 2; ZAHRAA M.M. AL-AMEEDEE* 2; SUHAD K.R. AL-MAGSOOSI*
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| 1Department of Medicinal Plant Technologies, Technical Agricultural College, Northern Technical University, Iraq | ||||
| 2Department of Food Science and Technology, College of Food Sciences, AL-Qasim Green University, Babylon,51013, Iraq | ||||
| Abstract | ||||
| ABSTRACT This study was conducted to prepare soybean protein isolate (SPI) by using soybean (Glycin max Lee) and studying its physicochemical functional and sensory properties. The results of the chemical analysis showed that soybeans and isolated soybean protein contained moisture 2.5%, 3.25%, protein, 38%, 81% fat, 22%, 1. 5% carbohydrates, 31.34%,10.75% and 6.16 %,3.5% ash, respectively. The functional characteristics included water absorption, ligation, foam, viscosity, jelly coloring, emulsion, and solubility. The results of the sensory assessment of these qualities showed that there is an odorless product with yellow cream, solid strength, high storage capacity, desired bait, and no flavor of beans. The results showed that it could be used in different diets. Thus, isolated soybean protein has been used in the cake industry, and the results of increased protein content have shown moral growth by increasing the replacement rate from 10.50 to 15 %. There has also been a decrease in ash content by increasing the replacement ratio from 1.80 to 1.40 %. The fat ratio in mixtures has increased by an increase in the addition ratio from 0.80 to 90.1 %. There has also been a decrease in carbohydrate content by increasing the replacement ratio from 75.70 to 71.00 %. As for the physical properties of the cake, the results varied by increasing the replacement ratio. The shrinkage factor and volume factor are increased by an increase in the replacement ratio compared with the ordered mix. In contrast, The increase reduces both the symmetry factor and the regularity factor in the replacement ratio. As for the sensory calendar, the treatment (B) had a 5% replacement score of 47.76% compared to the treatment (A) of 0% (manufacturing mix) of 86.51% and the treatment (C) of 10% of 65.24%. While treatment (D) received a score of 54.51% overall, the transactions (C) and (B) can be considered the best of the selected transactions, taking into account the fact that with high nutritional value, qualitative and sensory characteristics of the resulting cake are taken. Keywords: Soybean protein isolate, Functional property, physicochemical, Cake | ||||
| Keywords | ||||
| Soybean protein isolate; Functional property; physicochemical; Cake | ||||
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