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Production of a Soy Protein Product Designed to Promote Heart Health
Author(s) -
HaleyZitlin Vivian,
Dangerfield Hope,
Dawson Paul,
Jenkins Thomas
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a371
Subject(s) - soy protein , food science , soy bean , soy flour , taste , aftertaste , soy milk , health benefits , cardiovascular health , aroma , chemistry , medicine , disease , traditional medicine , pathology
Soybeans gained attention as food constituents with added health benefits when soy protein intake was linked to cholesterol lowering. A FDA Health Claim for soy protein as a diet component that may reduce heart disease risk, when part of a diet low in sat fat & cholesterol further promoted consumption. As CVD is the primary cause of death in the US, soy protein sources that meet the Health Claim of 25g/soy prot/day (four 6.25g serving) were desired. This study was designed to produce yeast‐leavened soy bread that would be a good source of soy protein (FDA) meet AHA guidelines & have acceptable sensory characteristics. Breads containing 3.13 (low soy) & 6.25g (high soy) soy prot/50g serving were developed. Soy breads were compared to whole wheat control breads. Sensory results showed no sign. diff. in taste, aftertaste & aroma between low soy bread & control. High soy bread was rated sign. lower for these attributes (p<0.05). Taste panelists who were frequent consumers of soy reported sign. increased acceptability of soy bread (p<0.05). These results suggest soy protein intake recommendations may be met by consumption of soy bread & increased acceptability of soy products increases with consumption.