Klein B P, Perry A K, Adair N
Division of Foods and Nutrition, University of Illinois at Urbana-Champaign 61801.
J Nutr. 1995 Mar;125(3 Suppl):666S-674S. doi: 10.1093/jn/125.3_Suppl.666S.
Recent research at the University of Illinois and elsewhere has shown that soy protein isolates and associated isoflavones are dietary constituents that are effective in decreasing risk of cardiovascular disease and cancer. If acceptable soy-based foods can be developed, the use of these products in typical diets can be increased. Many studies of the effects of soy protein in humans relied on addition or substitution of marginally palatable soy products in animal protein-based diets. Subjects found it difficult to comply with long-term protocols using soy ingredients that had distinctive flavors and textures. Early attempts to develop palatable products with soy supplementation met with limited success. New processing methods have created a generation of soy protein isolates with mild flavors and aromas, as well as improved functionality, which can be incorporated into a variety of food products at levels high enough to have an effect on health. We have developed product and recipe formulations that can be satisfactorily incorporated into typical diets. The procedures used for product development, sensory evaluation of the products and the effect they can have on overall dietary intakes are discussed.
伊利诺伊大学及其他地方最近的研究表明，大豆分离蛋白及相关异黄酮是饮食成分，在降低心血管疾病和癌症风险方面很有效。如果能开发出可接受的大豆基食品，这些产品在典型饮食中的使用量就能增加。许多关于大豆蛋白对人体影响的研究依赖于在以动物蛋白为主的饮食中添加或替代不太可口的大豆产品。受试者发现，很难长期遵守使用具有独特风味和质地的大豆成分的方案。早期开发添加大豆的可口产品的尝试取得的成功有限。新的加工方法创造出了一代具有温和风味和香气、功能也有所改进的大豆分离蛋白，其添加量足以对健康产生影响，可被纳入各种食品中。我们已经开发出了可以令人满意地融入典型饮食的产品和配方。本文讨论了产品开发所采用的程序、产品的感官评价以及它们对总体饮食摄入量可能产生的影响。
