TITLE:
Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls
AUTHORS:
Sean X. Liu, Diejun Chen
KEYWORDS:
Amaranth, Nutrition, Oat, Protein, Rheology, Soybean Hulls, Water-Holding
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.8,
August
14,
2023
ABSTRACT: 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.