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Food Products Containing Soy Fiber

IP.com Disclosure Number: IPCOM000185368D
Publication Date: 2009-Jul-22
Document File: 2 page(s) / 58K

Publishing Venue

The IP.com Prior Art Database

Abstract

Soy fiber has been shown to be beneficial to health. The fiber is linked to cholesterol reduction, prevention of coronary heart diseases, exercise induced stress, colon cancer, proper functioning of the digestive tract, and useful for weight management and obesity control. Sources of soy fiber of interest here are soy flour (SF), soy protein concentrate (SPC) and co-products of isolated soy protein (ISP) production. The objectives of the study were to develop soy fiber food products (crisps, snacks and breakfast cereal) from SF, SPC, co-product of ISP production, ISP and their combinations, and to evaluate the physicochemical properties of soy fiber based food products.

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ABSTRACT

Food Products Containing Soy Fiber

Soy fiber has been shown to be beneficial to health.  The fiber is linked to cholesterol reduction, prevention of coronary heart diseases, exercise induced stress, colon cancer, proper functioning of the digestive tract, and useful for weight management and obesity control.  Sources of soy fiber of interest here are soy flour (SF), soy protein concentrate (SPC) and co-products of isolated soy protein (ISP) production.  The objectives of the study were to develop soy fiber food products (crisps, snacks and breakfast cereal) from SF, SPC, co-product of ISP production, ISP and their combinations, and to evaluate the physicochemical properties of soy fiber based food products. 

The targeted soy fiber concentrations were from 0.5 to 40%.  The soy fiber sources and combinations (SF, SPC, co-products of ISP production, SF/ISP, SF/SPC, SF/ co-products of ISP production, ISP/ co-products of ISP production, SPC/ISP and SPC/ co-products of ISP production) were blended with starch or cereal flour in an Eagle™ vertical blender for 15 min, and then extruded.  The extruder used for the study was a Wenger® TX 52 Magnum (Wenger®,

Sabetha

,

KS

) with an L/D ratio of 19.5:1 and five heating zones.  The extruder screw profile elements used for the study were 6-conveying, 1-conveying/compression, 2-3discs for mixing/compression, 2-compression, 1-3 discs for mixing/compression, 2-cut flights for compression/shearing, and 1-cone screw for compression/shearing.  Each blend was fed to the hopper and conveyed to the pre-conditioning cylinder by the screw conveyor at the rate of 0.5 – 2 kg/min.  The dry mix was conveyed by the paddles rotating at 250 – 300 rpm from the pre-conditioning cylinder inlet to outlet, with a residence time of 1 – 2 min.  During the process, the dry mix was conditioned with water (0.05 – 0.2 kg/min) and steam (0.01 – 0.04 kg/min).  The conditioned dry mix with a temperature of 40 – 50 oC was transferred from the pre-conditioning cylinder outlet through the feed trough to the extruder barrel inlet by gravitational force.  The extruder screws rotating at 300 – 400 rpm conveyed the dry mix through the extruder barrel zones for shearing and texturization.  The extruder barrel temperatures were zone 1 (50 – 60 oC), Zone 2 (60 – 70 oC), Zone 3 (70 – 80 oC), Zone 4 (90 – 100 oC) and Zone 5 (100 – 110 oC). Extruder barrel Zone 3 and head pressures were 500 – 1300 psi and 700 – 1500 psi respectively.  The specific mechanical energy was 80–110 kWh/ton.  The pseud...