Skip to main content
ARS Home » Research » Publications at this Location » Publication #113290
Title: NOVEL SOYBEAN FUNCTIONAL CONSTITUENT IN 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: International Soybean Processing and Utilization Conference
Publication Type: Proceedings
Publication Acceptance Date: 10/20/2000
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 beta-glucan when consumed at a level of 3 grams per day (FDA, 1997a, 1997b). 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 Nutrim-10. Nutrim-10 is a mechanically processed oat material with hydrocolloidal properties. Co-processing soy flour with oat bran gave a product called Soytrim-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.