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ndltd-OhioLink-oai-etd.ohiolink.edu-osu1158163372
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu11581633722021-08-03T05:51:34Z Physico-chemical and molecular characterization of soy bread containing almond Lodi, Alessia Physical properties of soy breads with and without almond were compared to determine changes in loaf quality as they relate to consumer acceptability. Loaf specific volume (measured using rapeseeds displacement and Tex-Vol), firmness (Instron), air cells size distribution (C-Cell) and moisture content (vacuum oven and thermogravimetric analysis) depicted an overall loaf quality improvement upon addition of almond to soy bread. Additionally, water and other components of the bread matrix were characterized in fresh and stored samples using a variety of thermal and magnetic resonance based techniques. Three different water populations, bound with varying strength to the solid bread matrix were identified and quantified using thermogravimetric analysis (TGA). The most easily removed water population increased during storage as was seen also by the increase in the amount of “freezable” water, measured using differential scanning calorimetry (DSC), in the almond containing soy bread. DSC also indicated that the starch components (i.e. amylopectin and amylose) behavior was the same regardless of the presence of almond in the formulation. Mobility and distribution of water were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). Distribution of water was found to be very homogeneous throughout the loaves. During storage the mobility of water in both the soy bread variants decreased in the early stages of the storage study (before day 3), indicating progressive strengthening of water molecules binding to the bread matrix. Lipid mobility (NMR) was much higher in fresh soy bread with almond and decreased appreciably only after 3 days of storage. Changes in isoflavone profile during production and storage of soy bread containing almond were also investigated. Bread production affected the isoflavone profile by increasing the amount of unconjugated b-glucosides and aglycones. No significant changes in the isoflavone profile were found during storage for either bread. These results showed that addition of almonds to soy bread improved the physical properties and water mobility and distribution that may lead to greater stability during storage. Additionally, alteration of the isoflavone profile of the soy bread upon almond addition may improve the absorption of these phytochemicals. 2006-09-22 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1158163372 http://rave.ohiolink.edu/etdc/view?acc_num=osu1158163372 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
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NDLTD
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| language |
English
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| sources |
NDLTD
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| author |
Lodi, Alessia
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| spellingShingle |
Lodi, Alessia
Physico-chemical and molecular characterization of soy bread containing almond
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| author_facet |
Lodi, Alessia
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| author_sort |
Lodi, Alessia
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| title |
Physico-chemical and molecular characterization of soy bread containing almond
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| title_short |
Physico-chemical and molecular characterization of soy bread containing almond
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| title_full |
Physico-chemical and molecular characterization of soy bread containing almond
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| title_fullStr |
Physico-chemical and molecular characterization of soy bread containing almond
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| title_full_unstemmed |
Physico-chemical and molecular characterization of soy bread containing almond
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| title_sort |
physico-chemical and molecular characterization of soy bread containing almond
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| publisher |
The Ohio State University / OhioLINK
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| publishDate |
2006
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| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1158163372
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| work_keys_str_mv |
AT lodialessia physicochemicalandmolecularcharacterizationofsoybreadcontainingalmond
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| _version_ |
1719426671834038272
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