The Experts below are selected from a list of 282 Experts worldwide ranked by ideXlab platform
Michael R Kessler - One of the best experts on this subject based on the ideXlab platform.
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novel composites from eco friendly Soy Flour sbs triblock copolymer
Macromolecular Materials and Engineering, 2014Co-Authors: Vijay Kumar Thakur, David Grewell, Mahendra Thunga, Michael R KesslerAbstract:With the growing demand for bio-based materials, the present study investigates the use of Soy Flour (SF) as potential reinforcement in thermoplastic elastomers (TPEs). Soy and poly(styrene-butadiene-styrene) triblock copolymer composite films are prepared using conventional thermoplastic polymer processing techniques. These composite films are investigated to evaluate the influence of SF concentration on the thermo-mechanical and rheological properties. The results suggest that environmentally friendly Soy Flour reinforced thermoplastic elastomers exhibit excellent properties and offer great potential to replace traditional synthetic elastomeric materials.
Vijay Kumar Thakur - One of the best experts on this subject based on the ideXlab platform.
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novel composites from eco friendly Soy Flour sbs triblock copolymer
Macromolecular Materials and Engineering, 2014Co-Authors: Vijay Kumar Thakur, David Grewell, Mahendra Thunga, Michael R KesslerAbstract:With the growing demand for bio-based materials, the present study investigates the use of Soy Flour (SF) as potential reinforcement in thermoplastic elastomers (TPEs). Soy and poly(styrene-butadiene-styrene) triblock copolymer composite films are prepared using conventional thermoplastic polymer processing techniques. These composite films are investigated to evaluate the influence of SF concentration on the thermo-mechanical and rheological properties. The results suggest that environmentally friendly Soy Flour reinforced thermoplastic elastomers exhibit excellent properties and offer great potential to replace traditional synthetic elastomeric materials.
R.l. Shogren - One of the best experts on this subject based on the ideXlab platform.
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Sensory evaluation and composition of spaghetti fortified with Soy Flour
Journal of Food Science, 2006Co-Authors: R.l. Shogren, Gary A. Hareland, Y.v. WuAbstract:Spaghetti was prepared from durum wheat supplemented with Soy Flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of Soy Flour on taste and textural attributes. Up to 50% Soy Flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without Soy) and a lysine content of 1.75% (compared with 0.41% for control). Sensory analysis of enriched spaghetti containing up to 35% Soy Flour indicated no significant difference in flavor and texture compared with control without Soy, in general. Spaghetti with 50% Soy Flour had slightly higher beany and bitter flavors compared with control. This study showed that a high-protein and high-lysine spaghetti can be made with 35% Soy Flour without adverse effect on flavor and texture and should result in greater acceptability of Soy-based foods.
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Sensory Analysis of Whole Wheat/Soy Flour Breads
Journal of Food Science, 2003Co-Authors: R.l. Shogren, Abdellatif A. Mohamed, C.j. CarriereAbstract:ABSTRACT: Breads containing 0% to 40% defatted Soy Flour, 35% to 100% whole wheat Flour, and 0% to 35% white bread Flour were prepared. Beany or bitter flavor ratings for the yeast-leavened breads containing up to 30% Soy Flour were not significantly different from the control whole wheat bread. A high-quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% Soy Flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.
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sensory analysis of whole wheat Soy Flour breads
Journal of Food Science, 2003Co-Authors: R.l. Shogren, Abdellatif A. Mohamed, C.j. CarriereAbstract:ABSTRACT: Breads containing 0% to 40% defatted Soy Flour, 35% to 100% whole wheat Flour, and 0% to 35% white bread Flour were prepared. Beany or bitter flavor ratings for the yeast-leavened breads containing up to 30% Soy Flour were not significantly different from the control whole wheat bread. A high-quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% Soy Flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.
O.k. Achi - One of the best experts on this subject based on the ideXlab platform.
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Quality attributes of fermented yam Flour supplemented with processed Soy Flour
Plant Foods for Human Nutrition, 1999Co-Authors: O.k. AchiAbstract:Pretreated Soy Flour was used to replace 10, 20, 30 and 40% of fermented yam Flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of ‘amala’, a popular West African food made from rehydrated yam Flour, was investigated. Blanching (10 min in boiling water) and subsequent fermentation (24 h) as pretreatment methods produced Flour that was lighter in color than the unfermented samples. Protein content of the yam-Soy mixture increased from 3.5% in the control to 19.7% for 40% Soy fortification. Water binding capacity increased from 212.6 g/100 g for the yam Flour control to 257.3 g/100 g for the blend with 40% Soy Flour. However, swelling capacity and solubility were adversely affected with increased Soy Flour addition as dough became sticky and soft. There was no significant difference in color, taste, flavor or overall acceptability when compared with the control up to 20% Soy substitution. Dough with 20% Soy Flour is a possibility for increasing the protein content of yam Flour in human feeding.
Mahendra Thunga - One of the best experts on this subject based on the ideXlab platform.
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novel composites from eco friendly Soy Flour sbs triblock copolymer
Macromolecular Materials and Engineering, 2014Co-Authors: Vijay Kumar Thakur, David Grewell, Mahendra Thunga, Michael R KesslerAbstract:With the growing demand for bio-based materials, the present study investigates the use of Soy Flour (SF) as potential reinforcement in thermoplastic elastomers (TPEs). Soy and poly(styrene-butadiene-styrene) triblock copolymer composite films are prepared using conventional thermoplastic polymer processing techniques. These composite films are investigated to evaluate the influence of SF concentration on the thermo-mechanical and rheological properties. The results suggest that environmentally friendly Soy Flour reinforced thermoplastic elastomers exhibit excellent properties and offer great potential to replace traditional synthetic elastomeric materials.
