14F-25 |
Guidelines for the development of nutritious bakery soy product alternatives |
A. M. STARK, C. K. Lowry, and D. Karleskind. Soy Protein Solutions, Cargill, Inc., Research Lab, 1245 1st Ave S.E., Cedar Rapids, IA 52402 Current food mega-trends in the Western world suggest that products providing health, convenience and pleasure will have a high probability of success. As the health benefits of soy proteins are gaining wider awareness, i.e., 1/3 of the US population is likely to buy soy-based versions of popular foods and drinks, further research utilizing soy protein as the base of new product design in the bakery area becomes of great interest. This paper addresses the technical challenges involved in the development of a meal-replacement-type cookie delivering maximum protein level per serving while providing indulgence and nutrition. The cookie base used as a control contains flour, sugar, shortening, molasses and spices (for flavoring), water, egg, sodium bicarbonate and salt. After its preparation, the dough is sheeted, cut into circular dough pieces and baked at 160 C for 13 minutes to yield 60 gram cookies. Experimental products will include increasing increments of soy protein sourced from various blends of soy protein ingredients combined with different RDI levels of fortification of vitamins and minerals. The optimum acceptability will be determined by evaluating products for size (diameter, height), palatability by sensory evaluation and using the TA-XT2i Texture Analyzer to measure textural properties. As the soy protein source is changed from soy flour to isolate the texture changes from being dense to airy. Product differences and cost of goods will be used to make recommendations that would suggest development guidelines for bakery product formulators seeking to leverage nutrition.
Session 14F, Product Development: General
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