ACCEPTABILITY OF SOY PROTEIN IN OATMEAL MUFFINS

Abstract

Dietary interventions have been found to be an effective method of reducing total and LDL-cholesterol, thereby reducing the risk of coronary heart disease. Incorporating soy protein in the diet may be one way of reducing cholesterol levels (Anderson et al. 1999). The purpose of the study was to evaluate the sensory attributes of oatmeal muffins after adding soy protein. The research study compared a control product (A), using all-purpose flour with two variations. For one variation (Product B) soy protein flour was substituted for all-purpose flour and the second variation (Product C) contained soy protein flour in place of all-purpose flour and water was added. Seventy-five subjects participated in the study. All products were served in a randomized and balanced order. The subjects used a standard nine-point hedonic scale (1=dislike extremely to 9=like extremely) and a 7-point “just about right” scale (1=lowest degree of attribute to 7=highest degree of attribute). Descriptive statistics, ANOVA, and Chi-square were used to analyze the data. The results of the study indicated no significant differences (P<0.05) among the muffins for any of the four attributes of appearance, flavor, texture and overall acceptability. Product B soy muffin was liked and rated equally as well as the control, Product A muffin. Product C soy muffin scored lower on some attributes. Each soy muffin had 3.8 g of soy protein, that is 15% of the amount recommended per day to help prevent heart disease. There are strong implications for incorporating soy protein in a diet low in saturated fat and cholesterol that may reduce the risk of coronary heart disease by lowering blood cholesterol levels.