Soy based High Protein Foods
Transcript of Soy based High Protein Foods
+Soy‐based High Protein FoodsProtein Foods
Soo‐Yeun LeeSoo‐Yeun LeeMarch 8, 2010
Health Benefits of SoyHealth Benefits of Soy
Reduces the risk of cardiovascular diseases
Alleviates menopausal psymptoms
Helps to prevent p posteoporosis and certain types of cancers
High quality protein source
(Anderson et al. 1995, Setchell and Cassidy 1999, Messina 1999)
+Health Benefits of High Protein Dietg
Effective in reducing body weight and g y gbody fat
E h i h l b Enhances weight loss by Stabilizing blood glucose Sparing muscle protein Increasing satietyg y
(Layman et al. 2002, Farnsworth et al. 2003, Layman and Baum, 2004)
+ Overall Objectivesj
Develop an extruded soy‐based high Develop an extruded soy based high protein foods
id i i ht l / t l aid in weight loss/control
enhance protein consumption
Increase soy consumption in human diet y pso consumers gain nutritional benefits of soyy
+Soy‐based high protein breakfast cerealbreakfast cereal
Katherine Yeu Youngsoo Lee Soo Yeun LeeKatherine Yeu, Youngsoo Lee, Soo‐Yeun Lee
• Yeu, K.S., Lee, Y., Lee, S.‐Y. (2008) Consumer Acceptance of Laboratory Developed Soy‐Based High Protein and Fiber Multigrain Breakfast Cereal Journal of Food ScienceMultigrain Breakfast Cereal. Journal of Food Science. 73(1):S20–S25.
Formulations
Four formulations with soy protein content of y p6.5 to 9.5 g per 30 g serving were developed:
6 25 t i / i FDA id li 6.25 g soy protein/serving: FDA guideline for claiming role of soy protein in d i i k f CVDreducing risk of CVD
10 g protein/serving: high protein foodsg p / g g p
5 g fiber/serving: high fiber foods
Theoretical Nutritional ContentTheoretical Nutritional Content
Amount of soy protein per serving (30g)y p p g ( g)
6.5g (A) 7.5g (B) 8.5g (C) 9.5g (D)
Protein (g) 8.59 9.44 10.31 11.17
CHO w/o TDF (g) 12.54 11.31 10.06 8.82(g)
Fat (g) 0.73 0.77 0.81 0.85
Fiber (g) 4.61 4.90 5.20 5.50
CHO/Protein 1 46 1 20 0 98 0 79CHO/Protein 1.46 1.20 0.98 0.79
CHO‐Carbohydrate, TDF‐Total Dietary Fiber
+Compositional Analysesp y
Formula A Formula B Formula C Formula D
Fat (g) 0.73 0.75 0.77 0.91 0.81 0.89 0.85 0.82(g)
Protein (g) 8.59 9.07 9.44 10.03 10.31 10.97 11.17 11.88
Fiber (g) 4 61 4 33 4 9 4 57 5 20 4 78 5 5 5 02Fiber (g) 4.61 4.33 4.9 4.57 5.20 4.78 5.5 5.02
Carbohydrate (g) 12.54 13.76 11.31 12.39 10.06 11.18 8.82 10.05
CHO/Protein 1.46 1.52 1.2 1.24 0.98 1.01 0.79 0.85
For 30 g serving.Theoretical values in Black.Theoretical values in Black. Empirical values in Red in highlighted column.
+Manufacturing Processg
Blend Dry IngredientsBlend Dry Ingredients• Mix Dry Powders• Add Soybean Oil• Mix Dry Powders• Add Soybean Oil
Cook and MixCook and MixCook and Mix• Add water to ~18% moisture• Mix in high‐pressure heated barrel
Cook and Mix• Add water to ~18% moisture• Mix in high‐pressure heated barrel
Forming• Form shape with die outlet
Forming• Form shape with die outlet• Cut into small pieces with pelletizer• Cut into small pieces with pelletizer
Collect and DryCollect and Dry• Samples collected on trays• Dried for 1 hour in forced air oven• Samples collected on trays• Dried for 1 hour in forced air oven
+ Texture in milk
60
mpl
e) b
a a a a a a ab a a
b40
50
. s /g
sam
Abb
30
red
(kg
. ABCD
c
10
20
gy re
quir D
Cheeriosc
0
0
Ener
g
10 120
Means with the same letter are not significantly different
0Time (sec)
Consumer Test 1: Samples Description
Four sets of treatments
1. Unflavored evaluated dry
2. Cinnamon flavored evaluated dry
3. Unflavored evaluated with milk
4. Flavored evaluated with milk
Consumer Test 2: Samples Description
Sample A, cinnamon flavored Sample A, unflavored Sample D, unflavored
Kellogg’s Smart Start
Nature’s PathOptimum
KashiGo Lean
General Mill’sFiber One
Zoe’sO’s
w/ Soy protein Power
Nutrition Information
Calories Fat Total CHO Fiber Protein
Smart Start 109 1 22 2 5Optimum Power 104 1 22 5 4Optimum Power 104 1 22 5 4
Go Lean 81 1 17 6 8Fiber One 60 1 25 14 2Fiber One 60 1 25 14 2Zoe's O's 97 2 19 4 4Sample A 89 1 18 4 8p 89 1 18 4 8
Sample A w/ cinn 89 1 18 4 8Sample D 85 1 15 5 11
For 30 g serving size
Effect of Soy flour Content
8
9
a ab b c a a a a
a a a
ba a a
b6
7
8
e Sc
ore
4
5
6
ccep
tanc
e
ABC
2
3
Mea
n A
c
D
O ll A T t0
1
Taste
Means with the same letter are not significantly different
Overall Aroma Texture Taste
+Effect of Flavor
8
9
ab
ab
a aa b
6
7
8
ce S
core
CinnamonNo Cinnamon4
5
6
Acc
epta
nc
1
2
3
Mea
n A
0
1
Overall Aroma Texture Taste
Means with the same letter are not significantly different
Consumer Test 2 Results7.5a
6.4b9
5.7c5.2d
4.6e4.3ef 4.2f6
7
8
Sco
re
3.4g
4
5
6
Acc
epta
nce
2
3
Mea
n A
0
1
SmartSt t
OptimumP
Go Lean Fiber One AFM AUM DUM Zoe's O's
Means with the same letter are not significantly different
Start PowerSample
Consumer Test 2 Results: With Information
6.46a6.65a
9
4.26c
5.19bc5.19bc5.27bc5.77ab
6
7
8
core
2.65d
4
5
6
ccep
tanc
e Sc
2
3
Mea
n A
c
0
1
SmartSt t
OptimumP
Go Lean Fiber One AFM DUM AUM Zoe's O'sStart Power
Sample
Means with the same letter are not significantly different
+Results & Discussion
Overall acceptance was more greatly influenced by formulation (soy flour content)
Comparable acceptance scores resulted for samples with 41, 47, 54% soy and slightly decreased with 60% soy
Potential for commercialization
+ Conclusions: Next Step
Optimization of Formulation C (54% soy)Optimization of Formulation C (54% soy)
Similar physical properties and Similar physical properties and acceptance scores as formulations with less soy contentless soy content
Meets high protein and good source of Meets high protein and good source of fiber requirements
+Development and Consumer Acceptance of an Extruded Soy‐based Indian‐style Snack Food
Erika Neely Youngsoo Lee Soo Yeun LeeErika Neely, Youngsoo Lee, Soo‐Yeun Lee
• Neely, E.A., Lee, Y., Lee, S.‐Y. 200X. Cross‐cultural Comparison of Acceptance of Soy‐based Extruded Snack Foods by U.S. and Indian Consumers. Journal of SensoryFoods by U.S. and Indian Consumers. Journal of Sensory Studies. In Press.
• Neely, E.A., Lee, Y., Lee, S.‐Y. 200X. Drivers of Liking for Soy‐based Indian‐style Extruded Snack Foods Determined by the U.S. and Indian Consumers. Journal of Food Science. Revised manuscript submitted.
+Objectivesj
Enhance soy foods consumption in i t ti l k t t h I diinternational market segments such as India
1. Develop Indian‐style soy‐based extruded snack food
2 Determine cross cultural differences in consumer2. Determine cross‐cultural differences in consumer acceptance
Conduct testing in the U.S. with “surrogate” consumers
Conduct testing in India with actual target consumersconsumers
+Rationale and Significanceg
India could benefit from soy foods India could benefit from soy foods 25% of India is vegetarian, some regions nearly 70% (Achaya, 1994)
28.6% of population is considered below poverty line (FAO, 2004)
Soy not a traditional element of Indian diets Consume only 0.22kg/year per capita (FAO Food Balance Sheets, 2003)
Unfamiliarity may lead to poor acceptance
No cross‐cultural sensory studies with India Untapped market for product development opportunities
Studies with other countries show distinct preference differences
+Materials
Soy meal
Corn meal
Chickpea flour
Salt
Soybean oilSoybea o
Slightly ground cumin seeds
Slightly ground coriander seeds Slightly ground coriander seeds
Ground turmeric
Ground red chili Ground red chili
+Experimental Designp g
3x3 = 9 test samples
100% soy flour (F)50% soy flour
50% soy grits (H)100% soy grits (G)
52% soy 52F 52H 52G
62% soy 62F 62H 62G
72% soy 72F 72H 72G
+U.S. Consumer Test
72 consumersR it d UIUC Recruited on UIUC campus
Consume Indian‐style snacks at least once a month
9 samples served to each consumer in balanced order 9 samples served to each consumer in balanced order 10 g sample served in plastic 2 oz. cups Rinsed with plain yogurt, warm and cool water between each samplesample
2 minute break after every 3rd sample
Panelists evaluated in individual booths using Panelists evaluated in individual booths using Compusense Commuter software
Asked first about overall liking, then specific attributesg p
+India Consumer Test
67 consumers Recruited at ISKCON Temple in Bangalore India Recruited at ISKCON Temple in Bangalore, India
9 samples served to each consumer in balanced order 10 g sample served in plastic zip top bags 10 g sample served in plastic zip top bags
Rinsed with buttermilk, warm and cool water between each sample
b k f d l 2 minute break after every 3rd sample
Panelists evaluated in small groups on individual paper b ll tballots
Asked first about overall liking, then specific attributes
+Panelist Vegetarian Statusg
India U.S.
Vegetarian Not vegetarianOther
+Soy Product Consumption Frequencyy p q y
30
35
25
30
anelists
15
20
mbe
r of Pa
at least a few times a week
at least a few times a month
at least a few times a year
5
10
Num
at least a few times a year
once a year or less
0
U.S. India
Test LocationTest Location
What types of soy‐containing foods have you consumed?What types of soy containing foods have you consumed?
60 soy milk
soy yogurt
50
ts
soy yogurt
soy cheese
soy frozen desserts
tofu
30
40
r of Pan
elist
miso
natto
soy sauce
20
Num
ber
soy meat substitutes
whole soy beans
soy protein powders
0
10 soy breakfast cereal
soy energy bars
soy salty snacks
U.S. Indiasoy‐containing bread
other
U.S.: Mean Rating for Overall Liking
8
9
a ab
cd cdbc
d cdcd
6
7
out of 9)
e
4
5
an Rating (o
2
3Mea
1
52F 52H 52G 62F 62H 62G 72F 72H 72G
Means with the same letter are not significantly different at a level of 5% as determined by Fisher’s LSD test.
U.S.: Factorial Arrangement of Means for Overall Liking
9
6789 a
cdcd
abbc
d
cd
d
3456 cd d
e
F
12
52FH
G
52
62
72
India: Mean Rating for Overall Liking
8
9
6
7
out of 9)
4
5
ean Ra
ting
(o
2
3Me
1
52F 52H 52G 62F 62H 62G 72F 72H 72G
Means with the same letter are not significantly different at a level of 5% as determined by Fisher’s LSD test.
+Summaryy
A highly acceptable soy‐based snack was successfully produced using extrusion processing
Consumer tests showed differences in acceptance for U.S. and Indian consumers of Indian‐style snacks
Manipulations of soy level and grits content affected acceptability
+Future….
Modeling study with addition of whey protein
Intellectual property – Trade markp p y
Other funding sources
+Acknowledgementsg
ISA
NSRL
ISKCON Bangalore and Akshaya Patra Foundation
Past and current Lee lab members and undergraduate assistants