501. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber.
- Author
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Chen W, Duizer L, Corredig M, and Goff HD
- Subjects
- Adult, Carrageenan chemistry, Chemical Phenomena, Consumer Behavior, Female, Humans, Male, Quality Control, Sensation, Solubility, Time Factors, Viscosity, Young Adult, Dairy Products analysis, Dietary Fiber administration & dosage, Food, Fortified analysis, Polysaccharides chemistry, Glycine max chemistry
- Abstract
Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%kappa-carrageenan, 4% SSPS-fortified pudding with 0.1%kappa-carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application: Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses.
- Published
- 2010
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