{"product_id":"soybeans-in-functional-food-development-von-muhammad-issa-khan","title":"Soybeans in functional food development","description":"\u003cp\u003eFunctional foods are the products that contain  significant levels of biologically active components  that have health benefits beyond basic nutrition.   The main nutritional  drawback of cereal is their low protein contents and  limited biological quality of their protein. To  enhance the nutritive quality of cereals and  attaining the health benefit of soybean wheat flour  was supplemented with soy flour (full fat raw,  defatted raw, full fat autoclaved and defatted  autoclaved). Flour blends were analyzed for chemical  composition, storage stability, rheological  properties and biochemical profile. Composite flours  were used to prepare unleavened flat bread locally  known as chapatti in Indo-Pak at different storage  intervals in order to assess the suitable level of  soy flour incorporation and storage time on the  basis of sensory attribute. The best combinations  were selected on the basis of physicochemical  properties and acceptability for biological assay in  order to assess the health benefits of the wheat soy  flour blends.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838386881\"\u003e\u003ch3\u003eFunctional foods and soybeans\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838386881","offer_id":39498935599197,"sku":"9783838386881","price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/be24f4cf-aa62-442e-a901-5f0edbfefa3f.jpg?v=1771309562","url":"https:\/\/shop.autorenwelt.de\/products\/soybeans-in-functional-food-development-von-muhammad-issa-khan","provider":"Autorenwelt Shop","version":"1.0","type":"link"}