Dietary Fiber from Soybean () Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality.

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF.

Dietary Fiber from Chickpea () and Soybean () Husk Byproducts as Baking Additives: Functional and Nutritional Properties.

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.