44F-32 |
Development and sensory evaluation of soy cookies |
D. CHEN1, M. S. Brewer, and K. Weingartner. (1) Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801 Soy based products contain proteins and nutrients such as antioxidants and isoflavones that lower cholesterol and may prevent the occurrence of cancer. The food industry has recognized the market potential for soy-containing products. Numerous efforts have been made to develop new and appealing soy foods. The objective of this study was to develop and evaluate cookies prepared using four different soy ingredients, to identify the best type of soy flour for soy cookies. The soy ingredients used including two types of extruded and expelled soy flours (TSP; INTSOY and Insta-Pro), and commercial soy protein isolate and soy protein concentrate. A traditional bakery method was used to prepare chocolate chip cookies by replacing 20 percent of the wheat flour with the soy ingredient. All cookies were evaluated by 75 volunteers, 29 male and 46 female, ages 16 and over, for color, flavor, texture and overall liking using a 9 -point hedonic scale. Data were subject to ANOVA. Significant differences occurred in consumer liking of color and flavor among four samples. The flavor scores (7.22) of cookies prepared with TSP (INTSOY) were significantly higher than those of the other three types of cookies (all <6.6). There were significant differences (a=0.05) found in the interactions between the color liking of cookies due to gender and overall liking of cookies due to age. All four products had high degree of liking scores which suggests a potential commercial opportunity for soy cookies. Non-solvent extracted TSP (INTSOY) flour produced the best flavor for the cookie product. All four products had high degree of liking scores which suggested a potential commercial opportunity for soy cookies. The results will promote the production of soy products meeting the FDA decision allowing foods with at least 6.25 grams of soy protein per serving to carry the claim that soy protein combined with a diet low in saturated fat and dietary cholesterol may reduce the risk of coronary heart disease.
Session 44F, Product Development
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