Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber

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.

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

“…Soukoulis et al () revealed that the flow behaviour index of ice cream containing dietary fibre was in the range of 0.45–0.84. Similarly, a decrease in the flow behaviour index was observed in several studies on ice cream mixes containing natural plant material (Soukoulis et al ; Chen et al ) and different hydrocolloids (Kaya and Tekin ; Marcotte et al . ; Razavi et al ; Soukoulis et al ; BahramParvar et al ; Javidi et al ).…”

“…Effect of pumpkin puree and guar gum on steady shear flow behaviour (a) and thixotropy (b) of ice cream mix at 5°C (P and G are pumpkin puree and guar gum, respectively). containing natural plant material(Soukoulis et al 2009;Chen et al 2010) and different hydrocolloids(Kaya and Tekin 2001;Marcotte et al 2001;Razavi et al 2007;Soukoulis et al 2008;BahramParvar et al 2010;Javidi et al 2016).…”

Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes

“…With the exception of SL, the formulations did not differ significantly from the control (C). Those results were higher than those obtained by Chen et al (2010), who analyzed low-fat content ice creams enriched with 2%, 3%, and 4% of polysaccharides extracted from soybeans as fiber source. The average global acceptance scores in the hedonic scale varied from 5 to 6.2, but the ice creams with higher percentage of fiber obtained the lowest acceptance averages.…”

Fonksiyonel Dondurma

“…Ayrıca, diyet liflerin kullanım oranının da dondurma mikslerinin donma noktaları üzerine etki ettiği görülmüş, bütün lif çeşitlerinde %2'lik oranın daha etkili olduğu saptanmıştır. Bir başka çalışmada [50], diyet liflerce zengin dondurma üretimi gerçekleştirmek amacıyla çözünür soya fasulyesi polisakkaritleri (SF) farklı oranlarda (%1, 2, 3, 4) kullanılmış ve örneklerin bazı duyusal özelliklerine bakılmıştır. 102 panelist ile gerçekleştirilmiş duyusal değerlendirme sonuçlarına göre görünüş, aroma, tatlılık ve tekstür özellikleri açısından %2 SF içeren örnek en yüksek puanları almış, aynı özellikler bakımından en düşük puanları ise %4 SF içeren örnek almıştır.…”