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.

The development of innovative gluten-free amaranth and oat bran mixtures using thermomechanical processing is important for producing products for consumers allergic to wheat proteins. This study intended to develop nutritious food ingredients using steam jet-cooked amaranth flour composted with 10-50% jet-cooked oat bran. The protein, ash, and amino acid contents of amaranth and oat bran flour were investigated along with measurements of water-holding capacity (WHC) and rheological properties. Results showed that amaranth and oat bran have higher protein and ash contents compared to wheat flour. The jet-cooked amaranth flour had decreased particle size and bulk density, whereas the jet-cooking process increased WHC and soluble solids, as well as improved viscoelasticity in comparison with untreated amaranth flour. The protein, ash, and amino acid contents were not influenced by jet-cooking process. Significant positive correlations were found between ash and protein, and between WHC, water absorption index (WAI) and swelling point (SP), respectively. In contrast, significant negative correlation was observed between both protein and ash with bulk density (p < 0.01). Results indicated that the hydro-thermal process and additional processed oat bran greatly enhanced WHC and viscoelastic property that are critical for mixing, cooking, and food applications such as smoothies and porridge products.

This research investigated potential soybean hull utilization in high value products by determining the amount of proteins, dietary fiber, minerals, phenolics, antioxidant activities, as well as functional properties of soybean hull samples in five different size fractions from 20 to 140 mesh. The contents of protein, ash, soluble sugar, and most amino acids increased with decreasing sizes. This study first reported the quantities of bound phenolic contents and antioxidant activities, soluble sugars, and amino acids in soybean hulls. The statistically significant increases were found with decreasing particle sizes in the free phenolic contents (1.81 to 3.24 mg/g) and antioxidant activities (1.51 to 1.95 µmol/g). In general, free phenolic contents were slightly higher compared to bound phenolic contents, whereas the free antioxidant activities were considerably lower than bound antioxidant activities for the same fraction, which suggested that a portion of antioxidant activities were not released during neutral extraction. The extracted protein from soybean hulls showed similar banding patterns with soybean products as demonstrated by gel electrophoresis. The content of water-soluble solids increased significantly with decreasing size (15.08 to 23.71%). By contrast, water-holding capacities decreased significantly with decreasing particle sizes (666.72 to 337.47%). The final viscosity peak of soybean hulls increased as the sizes increased. The trend of final peaks from blends appeared to be related to their water-holding capacities. In addition, the correlation tests disclosed statistically significant relationships (p < 0.05) between selective properties of soybean hulls. Our results suggested that soybean hulls are a valuable source for functional foods and industrial applications.

Soybean hulls are a by-product from soybean processing for oil and meal production which comprise approximately 8% of the whole seed. This study investigated water holding capacities and pasting properties, and first reported the phenolic contents and antioxidant activities from soybean hulls which are important to our long-term health. In addition, the conditions for extracting proteins from soybean hulls including optimum pH, as well as homogenizing and separation methods for extraction, were also studied. Higher protein content in extracts and recoveries was obtained with extraction at pH 9. Using sieve separation may be an effective way to extract proteins from hulls for industrial applications. The precipitated protein content increased from 51.52% to 59.29% after purification by washing with water once; however, after two washes, no further improvement was shown. The extracted proteins can be used for food applications. The ground hull powders (10% protein), dried supernatant (14% protein) and sediments (7-8% proteins) along with valuable fibers should be good food ingredients for several food categories. This research explored the great potential of converting the low value by-products into value-added functional food uses along with the benefit of reducing food and agricultural wastes.

Both amaranth and bean flours were higher in protein, minerals and vitamins than whole wheat flour along with gluten-free benefits. Nutritious gluten-free breads were developed using amaranth flour combined with 15% or 30% soybean, lupin, or navy bean flour, respectively. Amaranth and bean flours exhibited higher water holding capacity than whole wheat flour. The pasting property of amaranth flour was lower than that of whole wheat flour but higher than bean flours. All blends revealed shear thinning properties that are important for mouthfeel and industrial applications. Volumes of breads using amaranth-soy 85:15 and 70:30 and amaranth-lupin 85:15 were larger than amaranth bread, and had less reductions compared to whole wheat bread. The amaranth bread and breads substituted with soybean, lupin and navy bean flours showed significantly higher or similar springiness compared to the whole wheat flour breads because of their high proteins and water holding capacity. The firmness of bread using amaranth-soy 85:15 and 70:30, and amaranth-lupin 85:15 was improved by amaranth, which was very close to whole wheat bread. Amaranth breads with bean flours added high-value plant protein and nutrients in foods along with enhancing health benefits compared to the gluten-free bread using starches currently on market.

Many edible legumes contain high amounts of proteins, fibers, minerals and vitamins. Their essential amino acid composition and concentration complements the amino acids in wheat and other cereals. In addition, breads fortified with protein rich legumes make the breads more palatable. In this study, we evaluated breads made from wheat flour partially substituted with soybean, navy bean, and lupin flours at 10%, 20%, and 30% levels. The physicochemical properties of breads were measured and compared with the control (made from 100% wheat flour). Statistical analysis was used to assess the significance of the differences. The breads fortified with soybean, lupin and navy bean flours showed remarkable springiness, similar to the breads made from wheat flour. However, the higher amount of substitution increased the firmness of the breads, probably due to the incorporation of additional fibers and proteins into the formulations. Compared to wheat bread, the volumes of 90:10 wheat-soybean, wheat-lupin, and wheat-navy bean breads decreased about 7%, 2%, and 10%, respectively. Higher substitution levels would result in a higher reduction in volume for all legumes tested. The volume reduction as a result of legume substitution appears to be navy bean flour > soybean flour > lupin flour. The inclusion of legumes in the bread formulations imparts a slightly darker crust color and crumb color with the exception of breads with the soybean flour substitution. Lupin appears to be the best substitution candidate among the legumes tested for fortified bread making. Lupin can be presented as a high-value protein source in developing marketable foods for health conscious consumers.

In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market.

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated “acceptable” in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, but they were all higher than wheat flour. The elastic properties of teff-OBC (oat bran concentrate) and teff-WOF (whole oat flour) doughs were slightly higher than teff dough. Differences were also found in geometrical and textural properties of the doughs and cookies. Overall, the teff-oat cookies were acceptable in colour, flavour, and texture.

Amaranth–oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth–oat composites were used in sugar cookies for improving their nutritional and physical qualities. The physical properties of amaranth–oat composites, and their cookies and doughs were compared with amaranth or wheat flour alone. The pasting viscosities of amaranth–oat 3:1 composites were similar to amaranth flour alone, and they were all higher than wheat flour. The study showed amaranth and its composites had more viscous properties and improved water holding capacities compared to wheat flour. Differences were also found in geometrical properties and texture properties of the dough and cookies. However, the amaranth–oat cookies were acceptable in color, flavor and texture with no significant differences in sensory qualities compared to wheat flour cookies. Also, the cookies using amaranth–oat composites had enhanced nutritional value with gluten free uniqueness that could be useful for functional foods.

Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (free and bound). They all had higher water holding capacities than wheat flour. Amaranth, quinoa, and teff showed higher pasting viscosities than wheat flour. Buckwheat flour had the highest free, bound and total phenolic contents among the flours in all aqueous extracts. The bound phenolic contents were higher than the free phenolic contents regardless of the solvents with the exception of water extraction of quinoa and buckwheat. The free phenolic compounds for all four flours were highest in water extract, and least in 100% ethanol. Bound antioxidant activities were much higher than the free antioxidant activities regardless of solvents for all products. The free antioxidant activities from water and 50% ethanol were higher than 100% ethanol. In contrast, more bound phenolics were extracted with 100% ethanol than water and 50% ethanol. Our study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition, antioxidants, and textural qualities suitable for functional foods.

Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All teff-oat composites showed increased water holding and pasting viscosities with increasing oat contents compared to wheat flour. However, they were only significantly influenced by 80% oat products in teff-oat composites compared with teff flour alone. OBC (oat bran concentrate) had the highest elastic modulus G’ among the starting materials. The elastic modulus G’ for teff-Nutrim (oat bran hydrocolloid) composites were decreased with increasing Nutrim contents in composites. In contrast, the increasing content of OBC in composites significantly raised both G’ and G”. The elastic modulus G’ and viscous modulus G” for all teff-OBC composites were higher than teff and wheat flour. All WOF composites showed similar rheological properties. All composites had shear thinning properties that are important to mouthfeel and industrial applications. These teff-oat composites were developed using feasible procedures. They have improved nutritional value and texture qualities for functional food applications.

Summary Quinoa ( Chenopodium, quinoa ) flour, known for its essential amino acids, was composited with oat products containing β‐glucan known for lowering blood cholesterol and preventing heart disease. Quinoa–oat composites were developed and evaluated for their pasting and rheological properties by a Rapid Visco Analyzer ( RVA ) and an advanced rheometer. All quinoa–oat composites showed increased pasting viscosities with increases in oat contents. The elastic modulus G′ and viscous modulus G″ for all quinoa–oat composites were higher than quinoa, suggesting that oat products increased the viscous properties of composites. Shear‐thinning properties were observed for all the composites. Improved water‐holding capacities ( WHC ) were found for the composites containing quinoa with nutrim or oat bran concentrate compared to quinoa alone. All the WHC of quinoa–oat composites were increased with the higher amounts of oat components. These quinoa–oat composites have improved nutritional value and texture qualities suitable for functional food applications.

Chia-oat dry blended composites and their processed hydrocolloids containing Ω3 and Ω6 fatty acids from chia along with soluble β-glucan from three oat products were developed and studied. Chia's Ω3 fatty acids and soluble β-glucan from oat products are recognized for preventing heart disease. Chia-oat dry blended composites (DBC) at ratios 1:4 and 1:1 were prepared by high-shearing Polytron homogenizer (P), hydrothermal jet-cooking (J), sieving (S) and drum-drying (D), respectively, prior to preparing chia hydrocolloids (P-S-D; P-J-S-D). The pasting property measurement by a Rapid Visco Analyzer and water-holding capacity (WHC) evaluation provided useful information on their interesting physical properties. P-S-D and P-J-S-D products gave unexpectedly low viscosities compared with DBC. These viscoelastic properties make chia-oat hydrocolloids unique for use in beverages containing the functional components Ω3 fatty acids and β-glucan. All chia-oat dry blend composites and hydrocolloids provide exceptional nutritional properties and texture qualities for functional food products. Practical Applications The hydrocolloids of chia with oat provide improved smooth texture and WHC for food products. The unique chia-oat hydrocolloids contain omega-3 polyunsaturated fatty acids from chia and high β-glucan content from oat that are well known for lowering blood cholesterol and preventing coronary heart disease. Chia-oat hydrocolloids appear to have excellent great potential in functional foods for health-concerned consumers. These unique smooth products are applicable and useful for developing health functional food, including yogurt, instant puddings, custard, batter smoothies, ice cream, drinks, along with various baking products.

BACKGROUND:Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of chia-oat composites, dough, and cookies.RESULTS:These composites had improved water-holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using chia-OBC or chia-WOF composites. There was a decrease in the cookie diameter, and increases in the height of cookies and dough hardness using 20% Chia- Nutrim composite.CONCLUSION:These fine-particle chia-oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing chia-oat composites can be considered a health-promoting functional food.

<p>Amaranth flour (<em>Salvia hispanica</em> L.), gluten free and rich in essential amino acids, was composited with oat functional products containing ?-glucan known for lowering blood cholesterol and preventing heart disease. The objective of this research was to study the pasting and rheological properties of amaranth flour interacted with functional oat products using Rapid Visco Analyzer followed by an advanced rheometer. The initial peak viscosities of amaranth-Nutrim (oat bran hydrocolloids) and amaranth-OBC (oat bran concentrate) composites were increased with higher Nutrim and OBC contents. The final pasting viscosities of amaranth-OBC composites were increased significantly with higher OBC contents while amaranth-Nutrim composites showed colloidal gel properties similar to Nutrim. On other hand, amaranth interacted with oat bran concentrate displayed the highest rheological solid properties as elastic gels. Shear thinning properties were observed for all the interactions between amaranth flour and functional oat products. The improved water holding capacities were found for interacted compositions with Nutrim and oat bran concentrate compared to amaranth flour. These amaranth flour and oat products compositions demonstrated improved nutritional value and texture qualities for functional food applications.</p>

ABSTRACT Pasting and rheological properties of four oat hydrocolloids with different contents of β-glucan (Nutrim10, C-Trim20, C-Trim30 and C-Trim50) were characterized and compared with oat bran concentrate (OBC) and β-glucan 95%. C-Trim30 and C-Trim50 had significantly higher water-holding capacities compared with the other samples. Rapid Visco Analyzer (RVA; Perten Scientific, Springfield, IL) results showed that the highest pasting parameters were found for β-glucan 95% and C-Trim50 followed by C-Trim30, C-Trim20, Nutrim10 and OBC. All products exhibited frequency-dependent viscoelastic properties and shear-thinning behaviors. Both the linear and nonlinear studies were found to be related to β-glucan contents with exclusion of OBC. The viscosity was lower for OBC by RVA analysis but showed higher viscoelastic property because OBC was not processed with hydrothermal shearing. These results may contribute to the use of OBC and oat bran hydrocolloids for healthy functional foods. PRACTICAL APPLICATIONS The properties of these functional hydrocolloids could be valuable for developing new functional foods. C-Trim50 and C-Trim30 have pasting qualities that could be very useful for products such as yogurt, instant puddings, custard, batter smoothies and ice cream. The properties of C-Trim 20, Nutrim10 and OBC appear to be more suitable for food products such as baking products. OBC and the oat bran hydrocolloids all appear to have great potential in functional foods for health-concerned consumers.

Oat products containing beta-glucan are documented for lowering blood cholesterol that could be beneficial for preventing coronary heart disease. Oat products (oat flour, oat bran concentrate, and Nutrim) were dry-blended with ground chia (Salvia hispanica L) that contains omega-3 polyunsaturated fatty acids for improving nutritional and functional qualities. The pasting and rheological properties of oat chia composites with 10, 20, and 50 g chia/100 g were characterized using Rapid Visco Analyzer followed by an advanced rheometer. Shear thinning properties were observed for all the composites. The pasting and rheological properties of oat products were not greatly influenced by 10 g or 20 g chia/100 g replacements but were improved at the 50 g/100 g replacement level. Also, these composites had improved water holding capacities compared with their starting oat products from 5 g to 250 g water/100 g, respectively. Also, whole chia seeds currently used in food products on the market are not easily utilized by the human body because of an extremely hard coat. These fine particle composites of oat products with ground chia were prepared by a feasible procedure for producing composites having improved nutritional value, texture quality, and functional food applications. Published by Elsevier Ltd.

C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-trim in water is a hydrocolloid biopolymer. The linear and non-linear rheological properties of dispersions of C-trim biopolymers were investigated. The linear viscoelastic behaviours for C-trim dispersions were dependent on the β-glucan that C-trim contained. The C-trim20 and C-trim30, which have about 20% and 30% β-glucan, respectively, exhibited more fluid-like behaviours. The C-trim50 and C-trim95, which contain about 50% and 95% β-glucan, respectively, showed solid viscoelastic properties. The power law model fitting, as well as spectra, for the linear dynamic frequency sweep and stress relaxation of C-trim dispersions, suggested that the C-trim dispersions were composed of physical entanglement networks instead of chemical cross ones. The non-linear steady shearing studies for C-trim dispersions indicated that all four of the C-trim dispersions exhibited shear-thinning behaviours, which could be best described by the power law model.