Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions

Abstract

Food restrictions faced by individuals with allergies, swallowing conditions, and food preferences, such as vegetarians and vegans, are major challenges that can affect quality of life. To overcome these food restrictions, it is necessary to create food products with appropriate physical properties using limited ingredients. In our previous study, we had shown that a sweet confection prepared from soymilk coagulated with honey had physical properties suitable for foods for individuals with swallowing difficulties. In this study, we developed sweet confections using soymilk, sugar, and glucono-δ-lactone and evaluated their physical properties. Nine trial products (TPs) were prepared with different proportions of soymilk–water, sugar–water, and soymilk–sugar and different sugar types to investigate the effect of the ingredient proportions on their physical properties. The soymilk–water ratio affected the physical properties of the TPs, whereas the other combinations did not. In addition, all TPs demonstrated physical properties that met the criteria for foods for people with swallowing difficulties, as per the Japanese Consumer Affairs Agency guidelines. When preparing TPs, we specifically considered individuals with swallowing difficulty; those with allergies to egg, wheat, or milk; and those who prefer home-prepared plant-based foods. Tasting questionnaires for TPs prepared with different sugar types were completed. The responses revealed that all sweet confections were rated delicious and that those containing unrefined sugars instead of superfine sugar resulted in a reduced sensitivity to the taste of soymilk and tofu. Sweet confections prepared with unrefined sugars could also be used as a part of a vegan diet. Furthermore, the TPs were easier to transport and were less expensive than Tofun, which was previously developed by mixing soymilk and honey. Thus, TPs can aid in expanding the food selectivity of individuals facing food and social restrictions.