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Development Of Non-Dairy Frozen Dessert Containing Soy Protein And Coconut Milk, Luciana Soler
Development Of Non-Dairy Frozen Dessert Containing Soy Protein And Coconut Milk, Luciana Soler
LSU Master's Theses
As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, encouraged by scientific studies showing health benefits from these products. There is a large market for ice cream in the United States. However, since ice cream contains dairy ingredients, a number of Americans are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies. For years, these groups of consumers have been able to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein, but never in the United …
Development, Evaluation And Characterization Of Protein-Isoflavone Enriched Soymilk, Janette Ethel-Pessi Saidu
Development, Evaluation And Characterization Of Protein-Isoflavone Enriched Soymilk, Janette Ethel-Pessi Saidu
LSU Doctoral Dissertations
Adequate provision of soy isoflavone and protein in soybean products is essential in meeting the soy health claim and the promotion of a healthy product. Commercial soymilks contain inadequate amounts of protein and isoflavone to meet the FDA recommended 25g and 40-50mg/day level, respectively, in 1-2 servings. This research study set out to investigate the possibility of producing a protein-isoflavone enriched (PIE) soymilk by incorporating soy germ in soymilk to provide the recommended FDA level in 1-2 servings. Three PIE soymilks containing 25 (SG25), 30 (SG30), and 35% (SG35) germ were prepared and compared to 100% whole soybean milk (WSB-control) …