Soy protein fortification affects sensory, Chemical, and microbiological properties of dairy yogurts
TL;DR: In this paper, 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.
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.
Citations
More filters
TL;DR: 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.
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.
371 citations
TL;DR: Food matrices such as fruits and vegetables offer a promising performance as sources and carriers of probiotic strains, and table olives are subjected to comprehensive discussion as a case study, owing to their suitable microstructure and unique sensory and nutritional features.
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.
173 citations
TL;DR: Yogurts fortified with NaCn and TI were the most preferred samples by Turkish consumers and displayed better physical and sensory properties than did control and WPI-fortified yogurts.
154 citations
Cites background from "Soy protein fortification affects s..."
...the textural quality of yogurt including firmness, viscosity, and creaminess, functional ingredients provide health benefits (Hekmat and McMahon, 1997; Drake et al., 2000)....
[...]
..., 2002; Drake et al., 2003). Karagul-Yuceer et al. (2002) hypothesized that cereal flavor in SMP was related to some heat-generated compounds including furaneol, methional, 2-acetyl-1-pyrroline, thiazoline, and thiazole....
[...]
...Chalkiness was also defined as a textural attribute for soy-fortified yogurts with an increasing content of soy protein (Drake et al., 2000)....
[...]
TL;DR: In this article, a robust procedure for preparing protein micro-particles with a high internal protein content (∼20% w/w) was developed, which can be useful in the development of novel food products with high protein content.
89 citations
TL;DR: In this paper, soy protein isolate (SPI) was preheated at 90 °C and 95 °C for 3 min to obtain pre-heated samples, SPI 90 and SPI 95, respectively.
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.
87 citations
References
More filters
TL;DR: It is found that the consumption of soy protein rather than animal protein significantly decreased serum concentrations of total cholesterol, LDL cholesterol, and triglycerides without significantly affecting serum HDL cholesterol concentrations.
Abstract: Background In laboratory animals, the consumption of soy protein, rather than animal protein, decreases serum cholesterol concentrations, but studies in humans have been inconclusive. In this meta-analysis of 38 controlled clinical trials, we examined the relation between soy protein consumption and serum lipid concentrations in humans. Methods We used a random-effects model to quantify the average effects of soy protein intake on serum lipids in the studies we examined and used hierarchical mixed-effects regression models to predict variation as a function of the characteristics of the studies. Results In most of the studies, the intake of energy, fat, saturated fat, and cholesterol was similar when the subjects ingested control and soy-containing diets; soy protein intake averaged 47 g per day. Ingestion of soy protein was associated with the following net changes in serum lipid concentrations from the concentrations reached with the control diet: total cholesterol, a decrease of 23.2 mg per deciliter (...
2,069 citations
TL;DR: Fifteen media were evaluated to determine their suitability for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp.
417 citations
01 Jan 1997
TL;DR: The chemical components of soybeans are discussed with respect to their occurrences, properties, nutritional value, physiological roles, and assay methodology in this paper, where the soybean is one of the most economical and valuable agricultural commodities because of its unique chemical composition.
Abstract: The soybean is one of the most economical and valuable agricultural commodities because of its unique chemical composition. Among cereal and other legume species, it has the highest protein content (around 40%); other legumes have a protein content between 20% and 30%, whereas cereals have a protein content in the range of 8-15%. The soybean also contains about 20% oil, the second highest content among all food legumes. (The highest oil content is found in peanut, which is about 48% on dry matter basis. The third highest oil content is chickpea, which is about 5%. The remaining food legume species have oil contents in the range of 1-3.6%) (Salunkhe et al. 1983). Other valuable components found in soybeans include phospholipids, vitamins, and minerals. Furthermore, soybeans contain many minor substances, some of which, such as trypsin inhibitors, phytates, and oligosaccharides, are known to be biologically active. Others, such as isoflavones, are just being recognized for their powerful ability to prevent human cancers and other diseases (Messina et al. 1994, Chapter 10 of this book). In this chapter the chemical components of soybeans are discussed with respect to their occurrences, properties, nutritional value, physiological roles, and assay methodology.
222 citations
TL;DR: In this paper, the authors investigated the efficacy of activated carbon treatment for improving the flavor of soymilk-based yogurt products and to determine the functionality of nonfat dry milk and whey protein concentrate in the manufacture of milk-based and SOY-MIL-YOGA.
Abstract: The study was conducted to investigate the efficacy of the activated carbon treatment for improving the flavor of soymilk-based yogurt products and to determine the functionality of nonfat dry milk and whey protein concentrate in the manufacture of milk-based and soymilk-based yogurt. These products were subjected to a chemical analysis and characterized for physical and sensory properties
110 citations
TL;DR: Calorie-reduced yogurts that were fortified with 1.32% oat fiber received the highest flavor scores, independent of fiber fortification, and the use of hydrolyzed milk had a stimulatory effect on total bacteria and lactobacilli counts throughout the cold storage period.
95 citations