QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Klein, B. P. Articles by Adair, N. Search for Related Content PubMed PubMed Citation Articles by Klein, B. P. Articles by Adair, N.

Incorporating Soy Proteins into Baked Products for Use in Clinical Studies¹

Division of Foods and Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801

Recent research at the University of Illinois and elsewhere has shown that soy protein isolates and associated isoflavones are dietary constituents that are effective in decreasing risk of cardiovascular disease and cancer. If acceptable soy-based foods can be developed, the use of these products in typical diets can be increased. Many studies of the effects of soy protein in humans relied on addition or substitution of marginally palatable soy products in animal protein-based diets. Subjects found it difficult to comply with long-term protocols using soy ingredients that had distinctive flavors and textures. Early attempts to develop palatable products with soy supplementation met with limited success. New processing methods have created a generation of soy protein isolates with mild flavors and aromas, as well as improved functionality, which can be incorporated into a variety of food products at levels high enough to have an effect on health. We have developed product and recipe formulations that can be satisfactorily incorporated into typical diets. The procedures used for product development, sensory evaluation of the products and the effect they can have on overall dietary intakes are discussed.

KEY WORDS: • soy protein • humans • baked products • soy supplementation

¹ Presented at the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, held in Mesa, AZ, February 20–23, 1994. The symposium was sponsored by Protein Technologies International, the soybean growers from Nebraska, Indiana and Iowa and the United Soybean Board. Guest editors for this symposium were Mark Messina, 1543 Lincoln Street, Port Townsend, WA 98368, and John W. Erdman, Jr., Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801-3852.

² To whom correspondence should be addressed: University of Illinois, 274 Bevier Hall, 905 S. Goodwin Ave., Urbana, IL 61801.