Quality of Life (Banja Luka) 6(1-2): 32-36

SOY BRAN SEPARATION PROCESS FOR APPLICATION OF PRODUCT IN THE FOOD INDUSTRY

DRAGAN P. VUJADINOVIĆ¹, RADOSLAV D. GRUJIĆ¹, VLADIMIR M. TOMOVIĆ²,
VUKIĆ S. MILAN1, MARIJA R. JOKANOVIĆ^2
1University of East Sarajevo, Faculty of Technology, 74000 Zvornik, Karakaj bb, Bosnia and Herzegovina,
E-mail: draganvjd@gmail.com
²University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar Cara Lazara 1, Serbia

Abstract: Change of lifestyle, also as contemporary dietary habits of people, requires innovations in the food processing technology and implementation of new ingredients. Fat replacers are well known as ingredients which has been used in the production of low energy products. Furthermore, in the combination with sugar substitutes it is possible to obtain serious energy reduction, while the sensorial properties remains unaffected. A certain lightweight fractions of soy bran separation and milling process could be applied as fat replacers in the food industry, especially in cookie production. Soy bran milled fractions with dietary fibers content (cellulose, hemicellulose, lignin, inulin, pentosans etc.) have been selected for this work. Technological process of soy bran separation and milling starts with a cleaning of the external part of the soy grain, further it is necessary to adjust the moisture content for the efficient mechanical grinding process. New age milling and separation equipment (air separator, cascade classifier, dryer, hammer mill, roller mill) was used for the purposes of experiment. Results obtained with the analyze of microbiological and chemical properties of soy products, along with a probe sieving analysis, indicates a strong potential for use as fat substitutes in bakery, cookie and confectionery production.

Keywords: soy bran, milling products, chemical composition