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Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber.
J Food Sci 2010; 75(6):C478-84JF

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.

Authors+Show Affiliations

Dept. of Food Science, Univ. of Guelph, Ontario, Canada.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20722900

Citation

Chen, Wenpu, et al. "Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber." Journal of Food Science, vol. 75, no. 6, 2010, pp. C478-84.
Chen W, Duizer L, Corredig M, et al. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. J Food Sci. 2010;75(6):C478-84.
Chen, W., Duizer, L., Corredig, M., & Goff, H. D. (2010). Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. Journal of Food Science, 75(6), pp. C478-84. doi:10.1111/j.1750-3841.2010.01688.x.
Chen W, et al. Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber. J Food Sci. 2010 Aug 1;75(6):C478-84. PubMed PMID: 20722900.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. AU - Chen,Wenpu, AU - Duizer,Lisa, AU - Corredig,Milena, AU - Goff,H Douglas, PY - 2010/8/21/entrez PY - 2010/8/21/pubmed PY - 2011/1/19/medline SP - C478 EP - 84 JF - Journal of food science JO - J. Food Sci. VL - 75 IS - 6 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20722900/Addition_of_soluble_soybean_polysaccharides_to_dairy_products_as_a_source_of_dietary_fiber_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01688.x DB - PRIME DP - Unbound Medicine ER -