Incorporating soy proteins into baked products for use in clinical studies

Abstract

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.