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

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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

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ore

4

5

6

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2

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Mea

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c

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Taste


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


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


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

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2

3

Mea

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1

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Sample


+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

Documents

Soy based High Protein Foods