Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods
Abstract
Textured soy protein (TSP), an extruded and fibrous-structured product, is mainly used as meat analog or extender. Meat alternatives are third in sales in the U.S. soy food marketplace. A primary problem that limits the incorporation of more TSP into products is the undesirable "beany" flavor. The objective of this study was to develop the best formulation of TSP and vegetable-based flavors to produce consumer acceptable "chicken" or "shrimp" flavored TSP using heat application processes. Four different types of commercial TSP (containing an average of 51% protein) strip-shaped extruded with a narrow die (STRIP-N) or with a wider die (STRIP-W), shred-shaped (SHRED) strips, and 1-cm crouton-shaped bits (BITs) were used. The TSPs were baked or deep-fat fried after soaking in 5 different commercial vegetable-based powered, liquid, or oil-based flavors ranged from 0% to 22.3% concentrations. Four descriptive analyses with a minimum of 14 trained panelists were utilized to evaluate the attributes of the finished TSP. Proximate, color, and texture analyses were performed on each TSP product. All treatments were statistically analyzed. Both instrumental and sensory tests demonstrated that BIT had a significantly higher crispness than other TSP. The powder type of chicken flavor used for a consumer panel had a more intense flavor than others with the optimum hydration time, 15 min. A consumer test with 125 people was performed with the highest chicken flavored (22.3%) fried and baked BIT. Overall, 66% of the total consumers preferred the fried BIT to the baked BIT, and 31% preferred the baked BIT.
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In Katayama and Wilson, consumer results revealed that the chicken-flavored sample was most accepted when fried rather than baked.
“Consumer results revealed that the chicken-flavored sample was most accepted when fried rather than baked.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [25]
The greater oily flavor intensity in the narrow strip-shape was attributed to the formation of air pockets responsible for encapsulating flavor molecules during frying.
“This was attributed to the formation of air pockets in the former, responsible for encapsulating flavor molecules during frying.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [25]
In Katayama and Wilson, the size of the product sample significantly impacted the 'chicken' flavor in powder form, with the narrow strip-shape being more intense in oily flavor compared to the wide strip sample.
“The size of the product sample appeared to significantly impact the “chicken” flavor in powder form as the narrow strip-shape was more intense in the oily flavor compared to the wide strip sample.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [25]
In Katayama and Wilson, the presence of 4% flavoring enhanced the overall saltiness and meatiness of textured soy meat analogs.
“Results showed that the presence of 4% flavoring enhanced the overall saltiness and meatiness.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [25]
In Katayama and Wilson, chemical analysis showed that fried samples had more than 3 times higher fat content than baked samples, suggesting that higher fat content may increase liking.
“However, chemical analysis showed that the fried samples had more than 3 times higher fat content than the baked samples, suggesting that the higher fat content may increase liking.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [25]
Vegetable-based mixtures have been successful in recreating the flavor of poultry or seafood products.
“Yet, vegetable-based mixtures have been successful in recreating the flavor of poultry or seafood products.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [25]
Cited by
Sorted by citations
Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020) · Foods · doi:10.3390/foods9091334 · Cited by 398 · see citing works
“Addition of vegetable-based “chicken” or “shrimp” flavor at 3% and 4% to four shapes of soy meat analogs prepared with two cooking methods (fried or baked) Unflavored sample Highest flavor concentration with frying method received higher scores in terms of flavor intensity and saltiness Katayama and Wilson [25]”
BackgroundMethodInfluentialAppiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1268068 · Cited by 162 · see citing works
- Authors
- Katayama, M., & Wilson, L. A.
- Affiliations
- Iowa State University (US)
- Corresponding author
- Katayama, M.
- Wilson, L.A.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2008-02-06
- Volume
- 73
- Issue
- 3
- Pages
- S158-64
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2123479598
- Cited by
- 27
- References
- 0
- Citations by year
- 2025: 3 · 2024: 3 · 2023: 2 · 2022: 7 · 2021: 1 · 2020: 2 · 2017: 2 · 2016: 1 · 2014: 3
- FWCI
- 1.60
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- textured soy protein, soybean utilization, meat substitutes, beany flavor, chicken flavor, extrusion, deep frying, sensory evaluation, consumer preferences, texture, color
- MeSH terms
- Adolescent, Adult, Aged, Chemistry, Physical, Consumer Behavior, Dietary Proteins, Female, Food Handling, Food Technology, Humans, Male, Middle Aged, Nutritive Value, Glycine max, Taste, Soybean Proteins, Soy Foods, Chemical Phenomena
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