Functional properties of soy hulls supplemented wheat flour

Nutrition & Food Science

Volumn 36, Issue 2, 2006, Pages 82-89

  Muhammad Anjum, Faqir ^a   Issa Khan, Muhammad ^a   Sadiq Butt, Masood ^a   Hussain, Shahzad ^a   Abrar, Muhammad ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Food products; Soya; Wheat

Indexed keywords

ANIMALIA; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33645212704     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650610652286     Document Type: Article

References (23)

1. AACC 2000, Approved Methods of the American Association of Cereal Chemists, The American Association of Cereal Chemists, St Paul, MN
2. Anjum, F.M.Butt, M.S.Ahmad, N.Ahmad, I. 2002, ‘Phytate and mineral content indifferent milling fractions of some Pakistani spring wheats’, Int. J. Food Sci. Tech., Vol.37, pp.13-17
3. Dagher, S.M.Shadarevian, S.Birbari, W. 1987, ‘Preparartion of high bran Arabic bread with low phytic acid content’, J. Food Sci., Vol.52, 6 pp.1600-3
4. FAO-WHO-UNU Expert Consulation 1985, Energy and Protein Requirements, World Health Organization, Geneva
5. Haridas Rao, P.Leelavathi, K.Shurpalekar, S.R. 1986, ‘Test baking of chapatti development of a method’, J. Cereal Chem., Vol.63, pp.297-303
6. Haug, W.Lantzsch, H.J. 1983, ‘Sensitive method for the rapid determination of phytate in cereals and cereal products’, J. Sci. Food Agric, Vol.34, pp.1427-33
7. Health and Welfare 1990, Nutrition Recommendation: Report of the Scientific Review Committee, Ministry of Supply and Services Canada.
8. Heaney, R.P.Weaver, C.M.Fitzsimmons, M.L. 1991, ‘Soybean phytates content: effect on calcium absorption’, Am. J. Clin. Nutr., Vol.53, pp.745-747
9. Hurrell, R.F.Juillerat, M.A. 1992, ‘Soy protein, phytate and iron absorption in humans’, Am. J. Clin. Nutr., Vol.56, pp.573-578
10. Land, D.G.Shepherd, R. 1988, ‘Scaling and ranking methods’, in Ed. Piggott, J.R., Sensory Analysis of Foods, Elsevier Applied Science, London, pp.155-185
11. Lindell, M.J.Walker, C.E. 1984, ‘Soy enrichment of chapatties made from wheat and Non-wheat flour’, J. Cereal Chem., Vol.61, 5 pp.435-438
12. Lolas, G.M.Palamidis, N.Markakis, P. 1976, ‘‘The phytic acid, total phosphrous relationship in barley, oat, soybean and wheat.’, J. Cereal Chem., Vol.53, pp.867
13. Mameesh, M.S.Mamta, T. 1993, ‘Phytate content of some popular Kuwaiti foods’, J. Cereal Chem., Vol.70, 5 pp.502-503
14. Maqbool-Ahmad, R.A.Aurangzeb, N.B.Habib, N.Khan, I. 1987, ‘Nutritional and organoleptic evaluation of wheat rotis supplemented with soybean flour’, Pakistan Journal of Scientific and Industrial Research, Vol.30, 8 pp.615-618
15. Butt, M.S.Ihsanullah Qamar, M.Anjum, F.M.Aziz, A.Atif Randhawa, M. 2004, ‘Development of minerals-enriched brown flour by utilizing wheat milling by-products’, Nutri. Food sci., Vol.34, 4 pp.161-165
16. O’Dell, B.L.deBoland, A.Koirtyohann, R. 1972, ‘Distribution of phytate and nutritionally important elements among the morphological component of cereal grain’, J. Agric. Food Chem., Vol.20, pp.718
17. Rawat, A.Singh, G.Mital, B.K. 1994, ‘Effect of soy fortification on quality characteristics of chapattis’, J. Food Sci. Tech. India, Vol.31, 2 pp.114-116
18. Sharma, S.Bajwa, U.Nagi, H.P.S. 1999, ‘Rheological and baking properties of cowpea and wheat flour blends’, Sci. Food Agric., Vol.79, 5 pp.657-662
19. Siddique, M.I. 1989, ‘Physicochemical properties of composite flour for chapati production’, PhD Thesis, Deptt. Food Tech., University of Agriculture, Faisalabad
20. Snyder, H.E.Kwon, T.W. 1987, Soybean Utilization, Vaan Nostraand Reinhold, New York, NY, pp.187-217
21. Steel, R.G.D.Torrie, J.H.Dickey, D. 1997, Principles and Procedures of Statistics, 3rd ed., McGraw Hills Book, New York, NY
22. Tangkongchitr, U.Seib, P.A.Hoseney, R.C. 1981, ‘Phytic acid. II. Its fate during bread making’, J. Cereal Chem., Vol.58, 3 pp.229-234
23. United States Department of Agriculture 1986, Composition of Foods: Legumes and Legumes Products, USDA, Washington, DC