ArticleInternational journal of preventive medicine2014
Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
Article in International journal of preventive medicine, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 10 citations in OpenAlex.
- Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes.Journal of food science and technology · 2025Article
- Article
- Okara, a soybean by-product, prevents high fat diet-induced obesity and improves serum lipid profiles in C57BL/6J mice.Food science and biotechnology · 2016Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate.
methodsDefatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days.
resultsThe blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P < 0.05). Organoleptic test indicates that the best formulation is between 3 and 7% fortifications of DSF blends. In biological evaluation, rats fed the control diet had the lowest body weight gain and their food efficiency ratio was significantly different (P < 0.05) in compare with 7% DSF-fortified blend.
conclusionsIt was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition.
Indexed as
Identifiers
24554990PMC3915471W2153106531What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.