| Project Title: | Fortification of low fat yogurts with soy
protein |
| Project Leader: | Dr. MaryAnne Drake Dept. Food Science & Technology Mississippi State University, MS
|
Work has been completed on objective 1, and work is currently underway on objective 2. The results thus far were written into an abstract which has been peer-reviewed and accepted for presentation at the 1999 International Food Technologist (IFT) meeting which numerous food processing companies attend (abstract attached). At this time, yogurts fortified with 1 or 2.5 % soy protein are most similar to traditional yogurts. Higher concentrations of soy protein result in yogurts that are more chalky in texture and less sweet. However, in the coming year, Central Soya, Inc. has pledged to work with the PI using different sweetener blends and processing techniques to overcome some of the sensory issues with yogurts fortified with 5 or 7 % soy protein. Current results continue to provide evidence that a highly acceptable soy protein fortified yogurt product will result from this research, and that this product, with technology transfer, will be highly marketable and appealing to food processing companies, thus increasing marketing venues for soy protein.
Close communication between the two companies (Brotech, Inc., a food product development company, and Central Soya, Inc. a soybean processing company) involved with this project continues. Brotech, Inc., located in Memphis, TN, made two site visits to the PI's lab in the past year to discuss results and potential marketing venues. Central Soya, Inc. plans a site visit in the coming year. Letter of support from both companies are attached.
Development of a soy protein fortified dairy yogurt
M.A. Drake, X. Q. Chen, S. Tamarapu, and B. Leenannon
Dept. Food Science and Technology, Mississippi State University, MS
39762-9805
Interest in the health and functional benefits of soy protein continues to grow. Results from different studies confirm the numerous health benefits of soy protein. Development of an acceptable and healthy soy product continues to be a challenge. The objectives of this study were to determine the microbiological, chemical, and sensory effects of soy protein fortification on dairy-based yogurts.
Lowfat yogurt mix (2 % milkfat) was fortified with water-washed lecithin-free soy protein concentrate (0, 1 , 2.5 , or 5 %). Mixes were adjusted with nonfat dry milk to an equivalent total solids concentration. Yogurts were homogenized and fermented to pH 4.2. Microbiological counts for streptococci, lactobacilli, or bifidobacteria were determined weekly. Viscosity of yogurts was determined with a viscometer. Sensory attributes (visual, aroma, and flavor) were determined using a trained descriptive panel (n=1 1) at day one and after two weeks storage.
Microbiological counts in dairy yogurts were not affected by soy protein (P<0.05). Instrumental and sensory viscosities of yogurts increased with soy protein concentration (P<0.05). Yogurts with 5 % soy protein were darker, more chalky, and less sweet compared to control yogurts or yogurts with lower concentrations of soy protein (P<0.05). Yogurts containing 2.5 or 5 % soy protein increased in soy flavor and aroma after two weeks storage (P<0.05). Yogurts with 1 or 2.5 % soy protein were most similar to control yogurts.
Fortification of dairy yogurts with 1 or 2.5 % soy protein may result in yogurts with additional market niches and health benefits but similar in properties to traditional dairy yogurts.
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