S. Tamarapu

Bio: S. Tamarapu is an academic researcher from Mississippi State University. The author has contributed to research in topics: Soy protein & Flavor. The author has an hindex of 1, co-authored 1 publications receiving 86 citations.

Soy protein fortification affects sensory, Chemical, and microbiological properties of dairy yogurts

Abstract: Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0, 1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 degrees C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P less than or equal to 0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P less than or equal to 0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt.

Functional and Edible Uses of Soy Protein Products

Abstract: Consumers are becoming increasingly interested in healthful foods and are open to soy protein in- gredients. Soybeans as food are very versatile and a rich source of essential nutrients. They are also an excellent source of good-quality protein, comparable to other protein foods, and suitable for all ages. Adverse nutritional and other undesirable effects followed by the consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins, as well as poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat or eliminated by fractionation during food processing. Soybeans provide an alternative source of protein for people who are allergic to milk protein. Soy protein is highly digestible (92% to 100%) and contains all essential amino acids. Although relatively low in methionine, it is a good source of lysine. Soy-protein products contain a high concentration of isoflavones, up to 1 g/kg. Increased acceptance of soy proteins is due to unmatched qualities like good functional properties in food applications, high nutritional quality, abundance, availability, and low cost. At present the various forms of soy proteins are primarily utilized for their functional effects rather than their nutritional properties. This article summarizes the integrated overview of the widely available, scattered information about the nutritional and functional uses of the soy proteins when applied in food systems and intends to present the most current knowledge with an interest to stimulate further research to optimize their beneficial effects.

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

Abstract: Consumption of functional probiotic foods has increased over recent decades, alongside with increasing consumer and researcher awareness of their health-promoting effects. This has prompted an interest toward development of novel functional food formulations. Despite fermented dairy products still remaining the most common vectors for the delivery of probiotics to humans, such other food matrices as fruits and vegetables offer a promising performance as sources and carriers of probiotic strains. Hence, these types of matrices are thoroughly reviewed here – with table olives being subjected to comprehensive discussion as a case study, owing to their suitable microstructure and unique sensory and nutritional features.

Interaction of Myofibrillar and Preheated Soy Proteins

Abstract: Soy protein isolate (SPI) was preheated at 90 °C and 95 °C for 3 min to obtain preheated samples, SPI 90 and SPI 95 , respectively. The preheat treatment increased protein hydrophobicity and decreased the aggregation of 118 acidic and basic subunits. The 78 and 118 soy proteins exhibited a decreased thermal stability when mixed with pork myofibrillar protein isolate (MPI). The presence of preheated SPI accelerated the disappearance of myosin heavy chain in the gelling process. Incorporation of preheated SPI significantly increased the MPI gel elasticity and hardness white native SPI showed negative effects.