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Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life
- Nguyen, Quyen, Hettiarachchy, Navam, Rayaprolu, Srinivas, Seo, Han-Seok, Horax, Ronny, Chen, Pengyin, Kumar, Thallapuranam K. Suresh
- Journal of food science and technology 2016 v.53 no.8 pp. 3271-3281
- beverages, bitterness, citric acid, cold storage, color, eating habits, healthy diet, hydrolysis, ingredients, microbial growth, pH, pasteurization, protein isolates, protein solubility, sensory evaluation, shelf life, small fruits, soy protein, soy protein hydrolysates, soybeans, storage time, subtilisin, tangerines, taste, tea, turbidity, Arkansas
- Protein beverages have been in demand due to an increasing consumers’ interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5 °C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90–95 °C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.