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 utiliza...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.展开更多
Twenty five monkeys were used in this experiment. They were divided into 5 groups with 5 animals as the replicates in each group and were adapted for two weeks to the environment before the data were collected. The an...Twenty five monkeys were used in this experiment. They were divided into 5 groups with 5 animals as the replicates in each group and were adapted for two weeks to the environment before the data were collected. The animals were subjected to 5 experimental diets, i.e. T1 (Basal diet); T2 (Basal diet + palm oil); T3 (Basal diet + palm oil + soybean hull); T4 (Basal diet + cholesterol) and T5 (Basal diet + cholesterol + soybean hull). The diets were given for a period of 8 months and water were given ad lib. Blood serum was taken before and during the experiment. The cholesterol, triglycerides, LDL and HDL were measured using the spectrophotometric method. At the end of the experiment thorax surgery was performed on the animals under general anesthesia. The aorta was removed surgicalIy for histopathological observation stained with hematoxylin and eosine.The results showed that the soybean hull decreased the serum cholesterol level in the groups given palm oil (T2 vs T3) and the groups given cholesterol (T4 vs T5) i.e.: 163.4 vs 124.7 mg/dl and 359 vs 288.5 mg/dl respectively. The soybean hull did not significantly affect the serum triglyceride nor the LDL level when palm oil was given in the diet, but it significantly decreased the two parameters where cholesterol was given in the diet (102.5 vs 98.6 mg/dl triglyceride) and (231 .9 vs 183 mg/dl LDL). The soybean hull did not seem to affect the HDL level.Histopathological observation of the aorta indicated that given T1, T2, T3, T4 and T5 caused 45%, 41 .67%, 31.25%, 86.25% and 53.38% lesion (Atheroma arteriale) resPectively.It was concluded that the soybean hull given in the diet has the ability to prevent the development of atherosclerosis in the aorta of the experimental animals展开更多
文摘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.
文摘Twenty five monkeys were used in this experiment. They were divided into 5 groups with 5 animals as the replicates in each group and were adapted for two weeks to the environment before the data were collected. The animals were subjected to 5 experimental diets, i.e. T1 (Basal diet); T2 (Basal diet + palm oil); T3 (Basal diet + palm oil + soybean hull); T4 (Basal diet + cholesterol) and T5 (Basal diet + cholesterol + soybean hull). The diets were given for a period of 8 months and water were given ad lib. Blood serum was taken before and during the experiment. The cholesterol, triglycerides, LDL and HDL were measured using the spectrophotometric method. At the end of the experiment thorax surgery was performed on the animals under general anesthesia. The aorta was removed surgicalIy for histopathological observation stained with hematoxylin and eosine.The results showed that the soybean hull decreased the serum cholesterol level in the groups given palm oil (T2 vs T3) and the groups given cholesterol (T4 vs T5) i.e.: 163.4 vs 124.7 mg/dl and 359 vs 288.5 mg/dl respectively. The soybean hull did not significantly affect the serum triglyceride nor the LDL level when palm oil was given in the diet, but it significantly decreased the two parameters where cholesterol was given in the diet (102.5 vs 98.6 mg/dl triglyceride) and (231 .9 vs 183 mg/dl LDL). The soybean hull did not seem to affect the HDL level.Histopathological observation of the aorta indicated that given T1, T2, T3, T4 and T5 caused 45%, 41 .67%, 31.25%, 86.25% and 53.38% lesion (Atheroma arteriale) resPectively.It was concluded that the soybean hull given in the diet has the ability to prevent the development of atherosclerosis in the aorta of the experimental animals
基金Supported by the National Natural Science Foundation of China（20876008 21076009） the National Basic Research Program of China（2007CB714305）+1 种基金 the National High Technology Research and Development Program of China（2006AA020101） Chinese Universities Scientific Fund（ZZ1024）
