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ARS Home » Research » Publications at this Location » Publication #111403
Title: NOVEL SOYBEAN FUNCTIONAL CONSTITUENTS IN PROMISING MULTI-NUTRACEUTICAL CONTRIBUTING COMPOSITIONS FOR INCREASING HEALTH BENEFITS OF FUNCTIONAL FOODS

Author
item Inglett, George
item MANEEPUN, S - KASETSART UNIVERSITY
item BOONPUNT, T - KASETSART UNIVERSITY

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: In the USA, the FDA has allowed a health claim for soybean protein when 25 grams per day are consumed. Also in the USA, a similar health claim was allowed for soluble oat fiber (beta-glucan) when consumed at a level of 3 grams per day. Since soybean and oat grains both have promising futures in nutraceutical foods, the combination of both materials are being studied in various food and dietary food supplements. Soybean proteins that are in the study include the conventional flour, concentrates, and isolates, as well as tofu, soymilk, and other common soy foods. The oat materials include the flour and bran and some newer products known as Oatrim and NutrimX. Oatrim is an amylase modified oat product. NutrimX is a mechanically processed oat material with hydrocolloidal properties. Co-processing soy flour with oat bran gave a product called Soy Oat-1 (SO-1) that had remarkable hydrocolloidal properties. This unusual product was evaluated as a partial replacement for coconut milk in Thai dishes and desserts. Additional co-processed oat flour or bran with other soy products, such as concentrates and isolates, provides many opportunities for ingredients with many different nutraceutical benefits. The new beta-glucan-rich hydrocolloids give improved textural qualities and nutritional qualities to functional foods. The functionality and potential uses of these new hydrocolloids will be presented.