Soy noodles processed from soy flour or tofu affects antioxidant content, lipid accumulation in 3T3-L1 cells, and plasma lipids in hamsters

Abstract

Nutritional properties of noodles prepared with soy flour (SN) or soy flour processed into tofu (TN) were compared to wheat noodles (WN) in vitro and in vivo using a hypercholesterolemic hamster model. SN and TN had higher levels of isoflavones, protein, fat, and dietary fiber, but lower levels of carbohydrate than WN. Predicted in vitro glycemic indices followed carbohydrate contents: WN, 88; SN, 30; and TN, 26. Lipid accumulation in 3 T3-L1 cells treated with an alcohol extract of TN was significantly (p < 0.05) lower than that treated alcohol extract of WN or SN. Hamsters fed a high fat diet supplemented with SN or TN had lower plasma total and LDL-cholesterol concentrations, body weight, and adipose weight than those fed a high fat diet supplemented with WN. Results of antioxidant capacity, in vitro glycemic and lipid accumulation, and animal feeding study showed that TN had higher nutritional value and bioactive potential than WN. Practical applications Thermal processing modifies nutritional values and functional properties of food with chemical changes. Soy based noodles were prepared from the same material using different processing methods: raw soy and heat-treated soy (tofu). Results of this study indicated that the soy based noodles showed greater bioactive capacity, leading to lower plasma total and LDL-cholesterol concentrations, less body weight, and less adipose weight than wheat noodles. Based on our results, tofu may be a better soy noodle ingredient than raw soy flour to improve health benefits of noodles.