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Development of soy-based bread with acceptable sensory properties.

B Ivanovski1, K Seetharaman, L M Duizer

  • 1Department of Food Science, University of Guelph, Guelph, ON, Canada.

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|January 21, 2012
PubMed
Summary

Incorporating soy flour (SF) into bread at 20% substitution enhances health benefits without compromising consumer acceptance. However, higher levels of soy protein isolates (SPIs) negatively impact bread

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Area of Science:

  • Food Science
  • Nutrition Science
  • Sensory Science

Background:

  • Soy protein consumption offers health benefits.
  • Incorporating soy protein into widely consumed foods like bread can improve public health.
  • Understanding consumer acceptance of soy-enriched bread is crucial for its market viability.

Purpose of the Study:

  • To evaluate the impact of soy flour (SF) and soy protein isolates (SPIs) on the sensory properties and consumer acceptability of bread.
  • To determine optimal substitution levels of soy ingredients for acceptable bread.
  • To identify specific sensory attributes influencing consumer liking of soy-enriched bread.

Main Methods:

  • Bread was manufactured with 20% SF or 12% SPI substitution.
  • Consumer panels assessed bread acceptability.
  • Trained sensory panels evaluated specific flavor and texture attributes.
  • Data were compared to a control white bread.

Main Results:

  • 20% SF bread was comparable to control bread in sensory properties and consumer liking, despite a stronger beany flavor.
  • SPI bread exhibited significantly less desirable sensory characteristics (firmer, denser, sour, bitter, astringent, strong aftertaste).
  • Consumer liking scores for SPI bread were significantly lower than for control and SF breads.

Conclusions:

  • A 20% SF substitution level in bread is acceptable to consumers and supports making health claims.
  • Negative sensory properties of soy protein isolates limit their use in bread.
  • This study identifies a viable strategy for developing healthier, consumer-accepted soy-enriched bread.