THE INFLUENCE OF SOYBEAN FIBERS IN THE BISCUITS PROCESSING TECHNOLOGY - THE PRELEVATION OF AMINOACIDS IN BISCUITS BY THIN LAYER CROMATOGRAPHY

Due to it’s high, best quality protein content, soybean is one of the few sources of vegetal origin that provides all eight essential amino-acids, being an important source of folic acid, vitamins B3, B6, E, magnesium, potassium, iron, copper and phosphorus. It contains quality lipids as well (polinonsaturated fatty acids) and it causes a drop of the “bad” cholesterol level from the body (LDL-cholesterol decreases with 12.9%). Good cholesterol level increases on an average with 9% and the triglycerid concentration from the blood drops, with approximately 10.5%.[2] The present paper points out the influences soybean fiber enrichment has on biscuits in the technological processing and also on the qualitative content of amino-acids. To achieve this, thin layer chromatography was used from biscuits samples with different soybean fiber enrichments and a witness sample of soybean fiber. Another studied aspect was the influence of extraction solvents (ethylic alcohol, isopropyl alcohol, ammonium hydroxide) upon the amino-acids spots resolution. The experiment ascertained that the rheological properties of the soybean fiber enriched dough were improved, the amino acid quantity grew exponentially with the growth of fiber content in the biscuits and the most efficient solvent was isopropyl alcohol.