Production of a Soy Protein Product Designed to Promote Heart Health

Abstract

Soybeans gained attention as food constituents with added health benefits when soy protein intake was linked to cholesterol lowering. A FDA Health Claim for soy protein as a diet component that may reduce heart disease risk, when part of a diet low in sat fat & cholesterol further promoted consumption. As CVD is the primary cause of death in the US, soy protein sources that meet the Health Claim of 25g/soy prot/day (four 6.25g serving) were desired. This study was designed to produce yeast-leavened soy bread that would be a good source of soy protein (FDA) meet AHA guidelines & have acceptable sensory characteristics. Breads containing 3.13 (low soy) & 6.25g (high soy) soy prot/50g serving were developed. Soy breads were compared to whole wheat control breads. Sensory results showed no sign. diff. in taste, aftertaste & aroma between low soy bread & control. High soy bread was rated sign. lower for these attributes (p<0.05). Taste panelists who were frequent consumers of soy reported sign. increased acceptability of soy bread (p<0.05). These results suggest soy protein intake recommendations may be met by consumption of soy bread & increased acceptability of soy products increases with consumption.