Mississippi State University
Coggins, C. Patti
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
The objective of this study was to develop soy concept foods with potential marketability in the food industry for health conscious consumers. Fourteen commercial soy protein isolate samples were obtained from various processors. The flavor profiles of the soy protein isolates were evaluated by five expert panelists. The three soy protein isolate samples with the most acceptable flavor profiles were utilized for further analysis and the development of soy concept foods including cranberry nut soy pudding, two bean soy dip and a soy based meal replacer. Based on consumer acceptability studies, it appears that two bean soy dip may have the most potential for success in the food industry. Although, no differences (P>0.05) existed in acceptability among soy protein products in any of the soy concept foods, ISP may have the most potential for utilization in the development of new products since numerical values were slightly higher when this soy protein was incorporated into the various concept foods.
Samala, Aditya, "Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives" (2008). Theses and Dissertations. 3647.