18F-21

M. KATAYAMA and L. A. Wilson. Dept. of Food Science and Human Nutrition, Iowa State Univ., 2312 Food Sciences Building, Ames, IA 50011

In October 1999, the FDA approved a front-label health claim for products high in soy protein, indicating that these foods may help lower heart disease risk. While high-protein soy foods are entering mainstream consumer consciousness and purchase behavior, beany flavors contribute to low consumption of many soy products. The utilization of entire soybean components, including byproducts from soymilk production, can improve human health, soy marketability, and reduce environmental wastes. Our objective was to use Textured Soy Proteins (TSP) and byproducts (okara) from soymilk production to develop, transfer, and commercialize soybean-based food products and technology to benefit the public. Four different TSPs and flavors, with either frying or baking, were used to find the best formulation for a new TSP food product. Two different dried okara powders were used to find the best formulation for a new soy-based snack product. For both studies, a trained descriptive analysis panel evaluated the intensity of aroma, flavor, texture, and color attributes of the products. A focus group was used during the early formulations to define desirable characteristics in products. A consumer preference test was performed for the flavored TSP products. Instrumental and chemical analyses were performed to evaluate color, texture, and nutritional value of ingredients and finished products. The deep-fried, small-sized TSP with chicken-like flavor was the most acceptable product for consumers (less oiliness and more enjoyable crispiness). The okara snack product made from triple-null soybeans gave the best product (less beany flavor and best texture). These results show that the chicken-flavored TSP and an okara-based snack food can be formulated for both Japanese and American markets; however, improvements in surface appearance of the okara product are needed. These products will give a new high-protein product rich in fiber for soy food industries and consumers.

Session 18F, Product Development: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana