Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Nutritional Value and Functional Properties of a Hydrocolloidal Soybean and Oat Blend for Use in Asian Foods

Authors
item Inglett, George
item Carriere, Craig
item Maneepun, S - KASETSART UNIV, BANGKOK
item Boonpunt, T - KASETSART UNIV, BANGKOK

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 2, 2003
Publication Date: January 2, 2003
Citation: INGLETT, G.E., CARRIERE, C.J., MANEEPUN, S., BOONPUNT, T. NUTRITIONAL VALUE AND FUNCTIONAL PROPERTIES OF A HYDROCOLLOIDAL SOYBEAN ANDOAT BLEND FOR USE IN ASIAN FOODS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2003.v.83.p.86-92.

Interpretive Summary: With the current depressed prices for farm commodities, new value-added markets for agricultural products need to be developed. A new food ingredient called Soytrim was developed from oat and soybean products. Soytrim may be used as a fat substitute in foods; in addition, Soytrim also delivers soluble dietary fibers, which are known to lower blood cholesterol levels. A study was conducted using Soytrim to substitute for saturated fats in several different Asian dishes. The results of the study indicated that Soytrim could be used to produce Asian dishes such as soymilk and tofu, with acceptable taste and texture while lowering the fat content of the foods. This new product, Soytrim, has the potential to open export markets and new applications for soybean and oat products, particularly in the area of heart-healthy Asian foods.

Technical Abstract: A rheological study was conducted to determine the functional properties of a hydrocolloidal blend of soybean flour and oat bran, called Soytrim. Soytrim was prepared by thermomechanically processing soybean and oat products. After finding that Soytrim had rheological characteristics similar to coconut and soybean milk products, two studies were conducted to determine its use to add nutritional value to some Asian foods by reducing saturated fat and increasing soluble fiber. In the first study, four Southeastern Asian Thai foods were prepared using a Soytrim suspension to replace some of the coconut milk with subsequent sensory, chemical, and physical analysis. At 750 g kg**-1 Soytrim replacement of coconut milk in the chicken green curry, a reduction of 747.3 g kg**-1 in saturated fat with an increase in soluble fiber of 1428 g kg**-1. For fermented soybean dip at 1000 g kg**-1 Soytrim replacement, a reduction of 962.3 g kg**-1 in saturated fat was obtained with an increase in soluble fiber of 106 g kg**-1. At a 1000 g kg**-1 replacement in mungbean conserve, there was a 969.7 g kg**-1 reduction in saturated fat with an increase in soluble fiber of 190 g kg**-1. For sweetened condensed cassava paste at a 500 g kg**-1 replacement, a reduction of 486.8 g kg**-1 in saturated fat was obtained with an increase in soluble fiber of 375 g kg**-1. In a second study, more widely consumed Asian foods, soymilk and tofu, were combined with Soytrim. These foods could also be made more nutritious when combined with Soytrim up to 300 g kg**-1. In all the Asian foods studied, the hydrocolloidal blend of soybean flour and oat bran could add nutritional value by reducing saturated fat and increasing soluble fiber.

Last Modified: 8/30/2014
Footer Content Back to Top of Page