Textured Soy Research Articles

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties.

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers' chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as "softness", "pleasant color", and "good appearance" positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.

Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm

Soy proteins isolate have been widely applied in the actual production of fish balls, but they still have limitations in improving the quality of fish balls. In this study, the effects of textured soy proteins (TSP), textured wheat proteins (TWP), and textured peanut proteins (TPP) as substitutes for soy proteins isolate on the structure, quality characteristics and digestive properties in vitro of fish balls were investigated. It was demonstrated that 25% TSP maximally promoted the formation of dense microstructure and an increase in the relative content of β-sheet in the fish balls. The improved structural stability further enhanced the gel properties of the fish balls. Notably textured proteins significantly reduced the bitterness of fish balls, and 50% TPP also significantly increased the salty, sweet and fresh flavors. Meanwhile, TSP (25%, 50%) and TPP (50%) increased the degree of hydrolysis of the fish balls. Overall, 25% TSP had more potential to improve the quality of surimi gels. These findings will support the development of theories and methods for textured proteins to regulate fish ball quality.

Development of meat analog patty using lion’s mane mushroom and pumpkin seeds

Abstract High meat consumption globally has caused several problems, such as environmental, animal welfare, and public health issues. Consumption of plant-based meat products or meat analog can be used as an alternative to overcome these problems. In this research, a meat analog patty was formulated using lion’s mane mushroom as a main ingredient as it contains high protein content (20.8%), along with texturized soy protein. Furthermore, pumpkin seeds were also added to provide sufficient iron to the meat analog. This research was done in two stages, in which the first stage of the research was done to observe the effect of different ratios of lion’s mane mushroom and texturized soy flour (30:50, 40:40, 50:30) on the physicochemical and sensory characteristics of the meat analog patty. The analyses done included proximate analysis, color analysis, texture profile analysis, and organoleptic analysis. On the other hand, the second stage of research was focused on determining the best concentration of pumpkin seeds added (10%, 20%, 30%) to the meat analog patty to obtain the optimum iron content. The analyses done included texture profile analysis, proximate analyses, and iron content analysis. Results showed that the selected formulation of the meat analog patty was the one made from a 50:30 ratio of lion’s mane mushroom and texturized soy flour added with 10% pumpkin seeds. It had 0.79 mg of iron/30g of sample and was most preferred by the panelists based on organoleptic tests. The addition of pumpkin seeds did not affect the proximate chemical content of the meat analog patty, except for its moisture content. Regarding textural profile, the meat analog patty made with the addition of pumpkin seeds was comparable to commercial meat analog in terms of hardness while being less springy, cohesive, and chewy. Compared to a meat patty, it had a higher hardness and chewiness value with a lower springiness and cohesiveness value.

Protein and Amino Acid Adequacy and Food Consumption by Processing Level in Vegans in Brazil

Major concerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential amino acid recommendations and how reliant they are on ultraprocessed foods. To investigate whether individuals who adhere to a vegan diet meet protein and essential amino acid recommendations and, as secondary objectives, to determine ultraprocessed food intake and potential factors associated with inadequate protein intake in this population. This cross-sectional survey study was conducted between September 2021 and January 2023 in Brazil among male and female adults (aged 18 years or older) who adhered to a vegan diet recruited from social media platforms. Adherence to a vegan diet and unprocessed and minimally processed foods and ultraprocessed food consumption. Protein and essential amino acid intake and food consumption by processing level were assessed using a 1-day food diary. Nutrient adequacy ratios were calculated by dividing nutrient intake by its recommendation (using scores truncated at 1) for each participant and then finding the mean across participants for each nutrient. The mean adequacy ratio was the mean of all nutrient adequacy ratios. Of 1014 participants who completed the survey, 774 individuals (median [IQR] age, 29 [24-35] years; 637 female [82.3%]) were confirmed as adhering to a vegan diet and provided adequate food recalls, among whom 558 individuals reported body weight and so had relative protein and amino acid intake values available. The median (IQR) body mass index (calculated as weight in kilograms divided by height in meters squared) of participants was 22.6 (20.3-24.8). The nutrient adequacy ratio of protein was 0.93 (95% CI, 0.91-0.94); for essential amino acids, ratios ranged from 0.90 (95% CI, 0.89-0.92) for lysine to 0.98 (95% CI, 0.97-0.99) for phenylalanine and tyrosine. The mean adequacy ratio for protein and all amino acids was 0.95 (95% CI, 0.94-0.96). The median intake level was 66.5% (95% CI, 65.0%-67.9%) of total energy intake for unprocessed and minimally processed food and 13.2% (95% CI, 12.4%-14.4%) of total energy intake for ultraprocessed food. Adjusted logistic regression models showed that consuming protein supplements (odds ratio [OR], 0.06 [95% CI 0.02-0.14]; P < .001) or textured soy protein (OR, 0.32 [95% CI, 0.17-0.59]; P < .001) was associated with decreased odds of inadequate protein intake. Higher ultraprocessed food intake levels were also associated with decreased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 0.16 [95% CI, 0.07-0.33]; P < .001), and higher unprocessed and minimally processed protein intake levels were associated with increased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 12.42 [95% CI, 5.56-29.51]; P < .001). In this study, most individuals who adhered to a vegan diet attained protein and essential amino acid intake recommendations, largely based their diet of unprocessed and minimally processed food, and had a significantly lower proportion of ultraprocessed food intake compared with previous reports. Participants consuming less ultraprocessed food were more likely to have inadequate protein intake, suggesting a significant reliance on ultraprocessed proteins for this population.

Simplified and cool texturing diets for in vivo inoculation of Spodoptera frugiperda multiple nucleopolyhedrovirus (SfMNPV)

The inoculation of viral entomopathogens in vivo requires study of each pathosystem. Several factors interfere in the cost of production and consequently in the availability of virus-based formulations. For the Spodoptera frugiperda multiple nucleopolyhedrovirus (SfMNPV), employed in the management of the fall armyworm Spodoptera frugiperda, factors such as host cannibal habit, temperature, and artificial diet of viral inoculation are important to research. In this work we propose to evaluate a diet based on textured soy protein, without heating during preparation, for viral inoculation and an artificial diet of simplified composition, based on wheat germ, to complete the feeding of larvaes during the stage of viral inoculation in groups of insects. S. frugiperda larvae were inoculated with SfMNPV virus in two diets: an artificial diet similar to that of mass rearing of the host and texturized soy protein at the following temperatures and respective ages: at 25 °C at 6 and 8 days after hatching and 31 °C at 4 and 6 days after larvae hatching. And, subsequently, viral inoculation was evaluated in a group of 300 larvae under different incubation times and temperature conditions, complementing feeding at this stage with a diet of simplified composition. The results show that it is possible to inoculate viruses without loss of viral polyhedra production in a textured soy protein-based diet and supplement the larvae diet with an artificial diet of simplified composition to complete the viral infection stage in groups of infected insects.

Effect of defatted rice bran addition on properties of texturized soy and rice protein products

Abstract The objective of this work was to produce low moisture-texturized vegetable protein (LM-TVP). Firstly, SPI:DRB at ratio of 50:50, 65:35 and 80:20 (w/w) was blended to produce TVP with 50–70 % protein (TSP50–70), respectively. In addition, RPI:DRB was also blended at the same ratio to produce non beany odor TVP with 50–70 % protein (TRP50–70). All samples were extruded using twin screw extruder. Extrusion condition was fixed at 25 % of feed moisture, 400 rpm of screw speed and 130 °C of die temperature. Next, properties of TSP50–70 and TRP50–70 before and after rehydration were characterized. For TSP50–70, studied properties consisting of expansion ratio, density, WAC, WHC and OHC of TSP50–70 were 2.20–2.27 %, 0.26–0.34 kg/m3, 414–446 %, 2.87–4.88 g H2O/g and 2.55–2.73 g oil/g respectively. These properties values were closed and in the same range of commercial-TVP (C-TVP). However, texture of TSP50 and TSP70 was significantly different, as decreasing DRB content from 50 (TSP50) to 20 % (TSP70) improved texture in terms of hardness (from 0.51 to 1.88 N), springiness (from 0.73 to 0.96) and cohesiveness (from 0.46 to 0.81) of TSP. Therefore, to add value to DRB, TSP70 (80 % SPI and 20 % DRB) was proposed to produce TSP. For TRP, expansion ratio, density, WAC, hardness, springiness and cohesiveness of TRP50–70 were 1.07–1.34 %, 0.63–0.88 kg/m3, 78–158 %, 1.03–9.10 N, 0.71–0.85 and 0.27–0.29 which were out of range compared to C-TVP.

The technical potential of a sous-vide processing method for developing high-moisture textured soy protein

This study explored the potential of sous-vide processing as a novel technique for transforming low-moisture textured soy protein (TSP) into a product with high moisture content and texture comparable to meat. We hypothesized that the sous-vide treatment would enable precise control of the TSP microstructure. In the ensuing process, the TSP maintained the moisture content at approximately 70% and changed color towards darker tones. Additionally, the porous microstructure changed, transitioning from a large to a smaller air layer. As the treatment continued, both the hardness and texturization index of the TSP were reduced. Furthermore, the secondary structure of the protein exhibited an increase in β-sheet and α-helix structures, indicating enhanced hydrogen bonds, hydrophobic interactions, and disulfide bonds. Optimally, a sample with 24 h at 90℃ displayed textural characteristics similar to chicken breast. The investigation underlines the sous-vide method as a revolutionary technique yielding high-moisture content and improved texture for TSP.

Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content

The development of plant-based protein foods may facilitate the decrease in animal product consumption in western countries. Wheat proteins, as a starch coproduct, are available in large amounts and are good candidates for this development. We investigated the effect of a new texturing process on wheat protein digestibility and implemented strategies aimed at enhancing the lysine content of the product developed. Protein true ileal digestibility (TID) was determined in minipigs. In a preliminary experiment, the TID of wheat protein (WP), texturized wheat protein (TWP), TWP enriched with free lysine (TWP-L), or with chickpea flour (TWP-CP) was measured and compared to beef meat proteins. In the main experiment, minipigs (n = 6) were fed a dish (blanquette type) containing 40 g of protein in the form of TWP-CP, TWP-CP enriched with free lysine TWP-CP+L, chicken filet, or texturized soy, together with quinoa (18.5 g of protein) in order to improve meal supply of lysine. Wheat protein texturing did not affect total amino acid TID (96.8 % for TWP vs 95.3 % for WP), which was not different from that of beef meat (95.8 %). Chickpea addition did not affect protein TID (96.5 % for TWP-CP vs 96.8 % for TWP). The Digestible Indispensable Amino Acid Score for adults of the dish combining TWP-CP+L with quinoa was 91, whereas it was 110 and 111 for the dishes containing chicken filet or texturized soy. The above results show that, by optimizing lysine content through the formulation of the product, wheat protein texturization can enable the development of protein-rich products of nutritional quality compatible with quality protein intake in the context of a complete meal.

Effect of Texturized Soy Protein on Quality of Restructured Meat Slices from Spent Hen

Effect of Texturized Soy Protein on Quality of Restructured Meat Slices from Spent Hen

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein.

The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthogonal experiment were used to determine the optimal process conditions and to assess the quality indicators of fish sausages during frozen storage. The results indicated that the optimal process conditions were as follows: the addition of 15% TSP, 8% potato starch, and 5% lard oil, resulting in a gel strength of 1894.32 g·cm. During storage of the formulation-optimized fish sausages for 180 days, the water-holding capacity, whiteness, texture properties, and gel strength of the fish sausages all decreased, whereas cooking loss, thawing loss, thiobarbituric acid reactive substances value, and total volatile base nitrogen value all increased. Consequently, TSP is beneficial to improve the gel strength and sensory score of fish sausages. The quality of fish sausages with added TSP was acceptable after storage at -18 °C, for 120 days.

Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment

Although the demand for meat analogues is increasing, aspects of the analogues’ textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatment affected the packing structure of the materials. The density was increased by about 0.25 g/mL by vacuum-autoclaving, and the movement of water was restricted by the formation of a packed structure. The disulfide bonds increased by 3 μM/g or more and the β-sheets and α-helixes increased by 7 % or more; this contributed to structural changes due to protein aggregation. The texturization index and hardness tended to decrease by more than 30 %, indicating a decrease in overall structural strength. The newly proposed technology has potential for use in the commercialization of meat analogues.

Thiamine as a new ingredient for obtaining textured soy protein with meat odor

Thiamine was used for producing textured soy protein (TSP) with meat odor. The effects of the moisture of soy protein concentrate (SPC) and screw speed on the physical, technological, and sensory characteristics of the TSP were evaluated and the effects of thiamine were evaluated on the same characteristics as well. The SPC moisture-affected hue, protein solubility, emulsion stability, meat odor intensity, and ideal of the intensity of meat odor of TSP while the screw speed affected hue and emulsion stability. At the center point of the experimental design, the SPC moisture enhanced the intensity of the meat odor and the ideal of the intensity of the meat odor of TSP. The addition of thiamine enhanced all the sensory characteristics and did not impair the physical and technological properties of TSP. The use of thiamine before extrusion represents a new option as an ingredient for obtaining TSP with meat odor. Novelty impact statement Thiamine has been used for producing textured soy protein (TSP) and it improved the sensory characteristics related to the meat odor. The addition of thiamine did not impair the physical and technological properties of TSP. Such results are relevant to academia and to the food industry, contributing to the area of plant-based foods.

Evaluation of low-cost, easy-to-prepare protein diets using beer yeast, sugar cane yeast and texturized soy protein for Africanized Apis mellifera in apiaries in Santa Catarina, Brazil

The aim of the study was to evaluate different diets for Apis mellifera in three regions of Santa Catarina, Brazil. The bees received the diets weekly, for 60 days. The treatments used and the corresponding crude protein contents were: D1 – sugar syrup; D2 – commercial feed (24.4%); D3 – sugarcane yeast + commercial sugar (17.0%); D4 – beer yeast + commercial sugar (14.9%); D5 – sugarcane yeast + textured soy protein + commercial sugar (20.9%). The parameters evaluated were: measurement of the breeding areas (drone, open, closed and total), measurement of the food deposit areas (honey and pollen) and percentage of infestation by Varroa destructor. At the end of study, a physical-chemical analysis of the honey was carried out. Significant differences were observed when comparing protein rations with the negative control group in the variables of areas of open brood, total brood (Sierra region) and infestation by Varroa destructor (Santa Catarina western and Sierra region). No changes were detected in the honeys in relation to the current regulations, demonstrating that the supply of the diets, under the conditions of the study, is safe for maintaining the standards of identity and quality of the final product.

Design and development of an automated soy chaap making machine

AbstractSoy chaap is a novel textured soy protein, gaining popularity as the best plant‐based protein. Presently, few entrepreneurs are practicing manual techniques to prepare soy chaap using non‐scientific and inappropriate food standards. So far, no machine is available in the public domain for producing quality soy chaap. Therefore, an automated soy chaap making machine was designed and developed, which works based on the principle of simultaneous pulling, rotation, and longitudinal movement of the skewer. It consists of a gluten extractor, dough sheeter cum cutter, and soy chaap wrapping machine. The gluten extractor comprises two helical screws that develop the dough and separates the gluten. The dough sheeter cum cutter is fabricated to transform the dough into the sheet of a dimension required for the wrapping on the next machine. Finally, the soy chaap wrapping machine is used to wrap the sheet on the skewer to develop soy chaap, which is operated by a microcontroller. The developed machine was tested, and the capacity of the machine was found 5 kg/hr (89% efficiency). The energy requirement per hour for producing soy chaap in frozen and canned form was 2.632 and 3.824 kWh, respectively. The machine's total cost was 3,895.45 USD having the cost of production for frozen and canned chaap was found to be 1.35 and 1.75 USD per kg. The developed machine would be a boon for the micro, small, and medium enterprises and others to produce quality soy chaap while getting a better economic return.Practical ApplicationsThe present work can extend the utilization of the soybean in developing a novel product. It produces high‐quality soy chaap with high capacity by reducing dependency on inefficient and unhygienic manual methods. This machine development lays a pavement in setting up the micro, small, and medium enterprises and creates employment opportunities.

Minced products from undersized sea fish: new industrial technology

Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products.&#x0D; Study objects and methods. The study featured experimental samples of fish mince with texturing agents and food additives vs. control samples of pure fish mince. The experiment involved block-frozen Peruvian anchovy (Engraulis ringens L.). The anchovy was minced without pre-defrosting, gutting, or beheading. The experimental and control samples underwent sensory evaluation and were tested for moisture content, water-binding capacity, and rheological properties using a PNDP-penetrometer.&#x0D; Results and discussion. Adding 3.6% of wheat fiber, ≤ 15% of pea flour, ≤ 10% of textured soy, and 12% of onion improved the sensory and technological profiles of the finished product. The recommended mass fraction of fish in the finished product did not exceed 55%, as a higher amount deteriorated the sensory quality of the product. The textured soy provided the optimal texture. The fish balls were cooked from the fish mince, which were deep-fried in breadcrumbs, received a high score for sensory properties and could be recommended as basis for various formulations.&#x0D; Conclusion. Minced undersized fish, traditionally used as fertilizers or crude product, proved to be an advantageous semi-finished and ready-to-eat product. The developed technology is relevant for most undersized block-frozen sea fish.

Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein.

The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the product`s acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product.

The modest hormonal effects of soy isoflavones: What do we really know? A narrative review

Background: Soybean is a species of legume native to Southeast Asia. It is widely grown as it is widely used in producing foods and food additives. The categories of soy protein differ according to their production methods, which ranges from isolated to concentrated and textured soy protein. The direct effect of soy bean on health and its mechanism of work are yet unclear and is still a controversial issue that needs to be investigated. Aim: To provide an overview of existing soybean and health-related research studies and to identify the positive and negative effects if found especially for heart diseases and cancers. Materials and Methods: A search of periodical literature by the author involving dietary therapy and soybean was carried out. Items were identified initially through health-oriented indexing services such as Medline, Health STAR, and Cinahl, looking up for articles published in English language, from 2010 to 2020. Keywords included “Isoflavones,” “soybean,” “cancer,” “Tofu,” and “heart disease.”Results: Researches are still controversial, some studies acknowledged the soybean product’s efficacy in preventing diseases such as heart diseases and cancers, while others found no or negative effects on health. Conclusion: The risk/benefit status of soy products as beneficial supplements continues to be controversial. To conclude, it can be confirmed that 12–25 gm of soy with 75 gm of isoflavones daily (2–4 servings of soy foods per day) can improve the estrogen level along with lipid profile and offer benefits to the cardiovascular system and estrogen deficit symptoms. Most populations should not exceed the recommended amount and the effectiveness of using soybeans should be matched with tolerance and compliance to reach the desirable improvements.

TEXTURIZED SOY PROTEIN AS AN ALTERNATIVE LOW-COST MEDIA FOR BACTERIA CULTIVATION

Most of the culture media used in bacterial growth is composed of complex ingredients, increasing the value of the product. This makes its acquisition unavailable by educational institutions without sufficient funding, making even more difficult the practical teaching of microbiology. Therefore, the development of an alternative medium of simple composition and low-cost becomes necessary. This work aimed to use texturized soy protein (TSP) as a low cost culture medium that allows the bacterial growth. For the composition of the broths, concentrations between 0.5% and 10% were prepared. Thirty-eight bacteria, including important pathogens associated with food, were inoculated and the concentration of 7.5% TSP allowed the growth of 100% of the tested bacteria, with a production cost of approximately 86% and 68% lower than tryptic soy broth and agar, respectively. This work demonstrates that the use of a culture medium of easy acquisition and low cost is feasible and has good results.

A comparison of DNA extraction methods and PCR-based detection of GMO in textured soy protein

Monitoring the presence of genetically modified organisms (GMOs) in a variety of food is important to many countries, as the law requires that the approved GMOs should be labeled as such. In addition, before genetically modified crops are used to obtain feed for the livestock, tests must be carried out to screen unapproved genetically modified varieties. Therefore, it is necessary to be able to detect and accurately quantify the amount of transgenic material present in food and feed. The analysis of processed soybean used in food and feed involves a number of complications, which negatively affect the DNA extraction. Therefore, the successful selection of DNA extraction methods is important for the detection of specific DNA targets in textured soy protein (TSP). The aim of this study was to compare three methods of DNA extraction from TSP, namely CTAB, modified CTAB and phenol/Chloroform methods. To this end, polymerase chain reaction (PCR) method was used to monitor products derived from GMOs, which specifically amplify the 35S promoter, NOS terminator and EPSPS gene. The results obtained from the modified CTAB method was promising, as the concentrations were higher than those in the CTAB and phenol/Chloroform methods. In addition, the purity of TSP samples was satisfactory. All the soybean samples were evidenced by presence of the lectin gene and 35S promoter, NOS and EPSPS were found in all TSP samples. This is the first report showing that most of genetically modified soy protein does not use the “GMO” label in Iran, which has amplified the need for mandatory labeling systems and reliable and simple methods for routine analysis of genetically modified foods.

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

ObjectiveThis study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks.MethodsThis is a cross-sectional and multi-step study. First, 183 adult HD patients (55 ± 14 years; 50.8% males), replied to a questionnaire with their food preferences regarding taste (salty, sweet, bitter, sour) and consistency (liquid, solid, pasty) for a dialysis snack. Most patients preferred a food product with a solid consistency (90%) and a salty flavor (81.4%). Second, three muffin formulations of fine herbs were developed; one enriched with whey protein concentrate (WPC), a second with textured soy protein (TSP) and a third standard formulation without protein for comparison with the protein-enriched muffins, for which the chemical and nutritional compositions were analyzed. In the third step, 60 patients on HD (61 ± 15 years; 53% males) were enrolled in a sensory analysis by applying a 9-point structured hedonic scale, ranging from “extremely liked” (score 9) to “extremely disliked” (score 1).ResultsWhen compared with the standard formulation, the formulations enriched with WPC and TSP protein had a significantly higher amount of protein/serving (Standard: 5.9 ± 0.3 g vs WPC: 14.5 ± 0.9 g and TSP 10.8 ± 0.7 g; P < 0.05) but a lower amount of carbohydrate (Standard: 13.1 ± 2.2 g vs WPC: 5.6 ± 0.8 g and TSP 6.0 ± 1.2 g vs; P < 0.05). The mineral content/serving of the protein-enriched muffins was low in phosphorus (50 mg) and sodium (180 mg). The potassium content/serving was moderate for the WPC muffin (225.2 mg) and low for the TSP muffin (107.9 mg). The acceptability index (AI) for the enriched protein muffins was higher than 70% and similar to the standard formulation.ConclusionThe muffins with fine herbs and enriched with protein were well-accepted by all patients and appropriate to serve as dialysis snacks for HD patients.