45G-24 |
Unicell soybean powder in beverages, soups, puddings and bakery applications |
M. KATAYAMA, Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011 and L. A. Wilson, Dept. of Food Science & Human Nutrition, Iowa State Univ., 2541 Food Science Bldg., Ames, IA 50011-1061. Soy protein has various benefits in food, because of its high quality protein, its functionality and health benefits. The FDA soy protein health claim states that 25 grams of soy protein a day may reduce the risk of heart disease with lowering fat and cholesterol (6.25 g protein/serving). Unicell soybean powder (UCSP) is a unique soybean powder containing intact whole soybean cells, including protein, fiber and phytochemicals. The purpose of the study was (1) to develop new products that meet the FDA soy protein health claim, (2) to evaluate the influence of the UCSP on the color, texture and flavor of the commercial products and (3) to find the best formulation of UCSP with commercial tomato juice, tomato soup and a starch-based commercial pudding mix. All studies were performed using two different levels of UCSP addition. The lowest level addition of UCSP to the commercial products meets 50% of FDA health claim of soy protein. The highest level of UCSP addition meets 100% of FDA soy protein health claim. Sensory tests were performed to evaluate the texture and flavor of the products with and without UCSP. Instrumental methods were used to analyze the composition of UCSP, soybean cells, and physical appearance of all the products. The beverage products needed gum addition for stabilization and to improve viscosity. The soybeans cells stayed intact during homogenization up to 2000 psi. Flavored puddings with UCSP were thicker in heated puddings and thinner in instant puddings. UCSP with a high peroxide value (PV) had more oxidized flavor than the low PV UCSP and control puddings. This problem can be prevented by having high oxygen and light barrier packaging for UCSP. With a good high-barrier packaging system, UCSP can be utilized successfully to develop new products.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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