Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders

İzlem Cansu Taşoyan; Elif Turabi Yolacaner

doi:10.24925/turjaf.v11i2.246-257.5444

Authors

İzlem Cansu Taşoyan Hacettepe University Food Engineering Department Ankara Turkey
Elif Turabi Yolacaner 1Department of Food Engineering, Hacettepe University, 06100 Ankara https://orcid.org/0000-0001-6300-8921

DOI:

https://doi.org/10.24925/turjaf.v11i2.246-257.5444

Keywords:

Soybean, powder, milk chocolate, functional properties, sensory analysis

Abstract

Soybean is a nutritious crop commonly used for food enrichment due to its rich nutritional content and valuable functional characteristics. Soy products and also soymilk are potential ingredients for substitution of milk powder in food products with respect to providing high nutritious quality, lowering production cost and being an alternative for vegan and vegetarian diets. In this study, soymilk powder and soy protein isolate were added to milk chocolate to obtain a functional food product. Some chemical, physical and functional properties of powder ingredients were determined. Soymilk powder was found to have 44.43 % protein, 18.14 % fat and 6.06 % ash content. According to the chemical analysis, inactivation of 99.1 % for LOX-1, 100 % for LOX-3 and 98.5 % for trypsin inhibitors was achieved by heat treatment of 98 °C for 20 minutes. Functionality of chocolates was evaluated in terms of total phenolic content and total antioxidant capacity. The results were significantly higher than the literature data. Considering all results in terms of functionality, it can be stated that soymilk powder and soy protein isolate can be added to milk chocolate in order to obtain a functional food product.

References

AACC, 1999. AACC International Approved Methods. AACC International Approved Methods. doi:10.1094/aaccint methods.

Abagoshu NA, Ibrahim AM, Teka TA, Mekonnen TB. 2017. Effect of soybean variaties and processing methods on nutritional and sensory properties of soymilk. Journal of Food Processing and Preservation 41(4): doi: https://doi.org/ 10.1111/jfpp.13014.

Abdullah EC, Geldart D. 1999. The Use of Bulk Density Measurements as Flowability Indicators. Powder Technology 102(2): 151-165. doi: https://doi.org/10.1016/S0032-5910(98)00208-3

Afoakwa, EO. 2016. Chocolate Science and Technology. John Wiley and Sons, Ltd doi:10.1002/9781118913758

Axelrod B, Cheesbrough TM, Laakso S. 1981. Lipoxygenase from Soybeans. In Lowenstein JM (editor). Methods in Enzymology. Academic Press New York Vol. 71 pp 441-451.

Beckett ST. 2009. Industrial Chocolate Manufacture and Use. Blackwell Publishing Ltd, York Fourth Edition. doi:10.1002/9781118923597

Caparino O, Tang J, Nindo C, Sablani S, Powers J, Fellman J. 2012. Effect of. Drying Methods on the Physical Properties and Microstructure of Mango (Philippine ‘Carabao’ var.) Powder. Journal of Food Engineering 111 (1) 135-148. doi: https://doi.org/10.1016/j.jfoodeng.2012.01.010

Carnésecchi S, Schneider Y, Lazarus SA, Coehlo D, Gossé F, Raul F. 2002. Flavanols and Procyanidins of Cocoa and Chocolate Inhibit Growth and Polyamine Biosynthesis of

Human Colonic Cancer Cells. Cancer Letters, 175(2): 147-155. doi: https://doi.org/10.1016/S0304-3835(01)00731-5

Chen S, Preparation of Fluid Soymilk. 1989. In: Applewhite, T.H. (Ed.), Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs. The American Oil Chemists Society Illonis 341-352.

Cooper KA, Donovan JL, Waterhouse AL, Williamson G. 2008. Cocoa and Health: A Decade of Research. British Journal of Nutrition, 99(1): 1-11. doi: https://doi.org/10.1017/S0007 114507795296

Di Mattia C, Martuscelli, M, Sacchetti G, Beheydt B, Mastrocola, D, Pittia, P. 2014. Effect of Different Conching Processes on Procyanidin Content and Antioxidant Properties of Chocolate. Food research international, 63: 367-372. doı:

https://doi.org/10.1016/j.foodres.2014.04.009

Dirim SN, Caliskan G. 2012. Determination of the Effect of Freeze-Drying Process on the Production of Pumpkin (Cucurbita Moschata) Puree Powder and the Powder Properties. The Journal of Food 37(4): 203-210.

Dogan E. 2015. Increasing the Total Antioxidant Capacity Bound to Insoluble Dietary Fiber. Master of Science thesis, Hacettepe University Graduate School of Science and Engineering, Ankara.

Enders JG. 2001. Soy protein products, characteristics, nutritional aspects, and utilization. Revised and expanded edition. AOCS Press, Champaign, IL, USA, 50 pp

Giri S, Mangaraj S, Sinha LK, Tripathi MK. 2017. Quality of Spray Dried Soy Beverage Powder as Affected by Drying and Feed Parameters. Nutrition and Food Science 47(4): 567-577. doi: https://doi.org/10.1108/NFS-04-2016-0039

Giri S, Mangaraj S. 2012. Processing Influences on Composition and Quality Attributes of Soymilk and Its Powder. Food Engineering Reviews 4(3): 149-164. doi: 10.1007/s12393-0129053-0

Golbitz P, Jordan J. 2006. Soyfoods: Market and Products. In: Riaz, M.N. (Ed.), Soy Applications in Food, Taylor and Francis Group, Boca Raton, 1-21.

Gultekin-Ozguven MBI, Ozcelik B. 2016 Influence of Processing Conditions on Procyanidin Profiles and Antioxidant Capacity of Chocolates: Optimization of Dark Chocolate Manufacturing by Response Surface Methodology. LWT - Food Science and Technology, 66: 252-259. doi: https://doi.org/10.1016/j.lwt.2015.10.047

Heywood A, Myers D, Bailey T, Johnson L. 2002. Functional Properties of Low-fat Soy Flour Produced by an Extrusion-Expelling System. Journal of American Oil Chemists’ Society (12): 1249-1253.

Hoskin JC. 1994. Sensory properties of chocolate and their development. The American Journal of Clinical Nutrition, 60 (6), 1068-1070. Doi: https://doi.org/10.1093/ajcn/60.6.1068S

Huang H, Liang H, Kwok KC. 2006. Effect of thermal processing on genistein, daidzein and glycitein content in soymilk. Journal of the Science of Food and Agriculture, 86: 1110-1114. Doi: https://doi.org/10.1002/jsfa.2465

Ishiwu C, Obiegbuna J, Iwouno J. 2014. Effect of Inlet-Air Temperature on Physico Chemical and Sensory Properties of Spray-Dried Soy Milk. African Journal of Food, Agriculture,

Nutrition and Development 14(6): 2239-2253.

Jinapong N, Suphantharika M, Jamnong P. 2008. Production of Instant Soymilk Powders by Ultrafiltration, Spray Drying and Fluidized Bed Agglomeration. Journal of Food Engineering 84(2): 194-205. doi: https://doi.org/10.1016/j.jfoodeng. 2007.04.032

Johnson L, Deyoe C, Hoover W. 1981. Yield and Quality of Soymilk Processed by Steam‐Infusion Cooking. Journal of Food Science 46(1): 239-248. doi: https://doi.org/10.1111/ j.1365-2621.1981.tb14572.x

Kinsella JE. 1979. Functional Properties of Soy Proteins. Journal of the American Oil Chemists’ Society 56 (3Part1) 242-258. doi: https://doi.org/10.1007/BF02671468

Koç B, Sakin-Yılmazer M, Kaymak-Ertekin F, Balkır P. 2014. Physical Properties of Yoghurt Powder Produced by Spray Drying. Journal of Food Science and Technology 51(7): 1377-1383. doi: https://doi.org/10.1007/s13197-012-0653-8

Komes D, Belščak-Cvitanović A, Škrabal S, Vojvodić A, Bušić A. 2013. The Influence of Dried Fruits Enrichment on Sensory Properties of Bitter and Milk Chocolates and Bioactive Content of Their Extracts Affected by Different Solvents. LWT-Food Science and Technology, 53(1): 360-369. doi: https://doi.org/10.1016/j.lwt.2013.02.016

Konar N. 2013. Influence of Conching Temperature and Some Bulk Sweeteners on Physical and Rheological Properties of Prebiotic Milk Chocolate Containing Inulin. European Food Research and Technology, 236(1): 135-143. doi: 10.1007/s00217-012-1873-x

Kwok KC, MacDougal DB, Niranjan K. 1999. Reaction kinetics of heat-induced colour changes in soymilk. Journal of Food Engineering, 40 (1-2), 15-20. Doi: https://doi.org/ 10.1016/S0260-8774(99)00031-X

Laličić-Petronĳević J, Komes D, Gorjanović S, Belščak-Cvitanović A, Pezo L. Pastor F, Ostojić S, Popov-Raljić J, Sužnjević D. 2016. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. Food technology and Biotechnology, 54(1): 13-20. doi: 10.17113/ b.54.01.16.4014

Martinez WH. 1979. The Importance of Functionality of Vegetable Protein in Foods. In Harold Wilcke (editor). Soy Protein and Human Nutrition. Academic Press Inc. pp 53-77

Martini S, Conte A, Tagliazucchi D. 2018. Comprehensive Evaluation of Phenolic Profile in Dark Chocolate and Dark Chocolate Enriched with Sakura Green Tea Leaves or Turmeric Powder. Food Research International, 112: 1-16. doi: https://doi.org/10.1016/j.foodres.2018.06.020

Mazumder MAR, Hongsprabhas P. 2016. A Review on Nutrient Quality of Soy Milk Powder for Malnourished Population. Pakistan J. Nutr. 15(6): 600-606.

Mirković M, Seratlić S, Kilcawley K, Mannion D, Mirković N, Radulović Z. 2018. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus Plantarum Bacteria. Sensors, 18(8): 2570. doi: https://doi.org/10.3390/s18082570

Nguyen DQ, Nguyen TH, Mounir S, Allaf K. 2018. Effect of Feed Concentration and Inlet Air Temperature on the Properties of Soymilk Powder Obtained by Spray Drying. Drying technology 36(7): 817-829. doi: https://doi.org/ 10.1080/07373937.2017.1357040

Obatoye AO, Ogunwolu SO. 2014. Quality Evaluation of Chocolate Produced Using Soy-Cow Milk. Nutrition and Food Science 44(1): 57-63. doi: 10.1108/NFS-07-2013-0078

Oracz J, Nebesny E. 2016. Antioxidant Properties of Cocoa Beans (Theobroma Cacao L.): Influence of Cultivar and Roasting Conditions. International journal of food properties 19(6):1242-1258. doi: https://doi.org/10.1080/10942912. 2015.1071840

Ortega-Rivas E, Juliano P, Yan H. 2006. Food Powders: Physical Properties, Processing and Functionality. Springer Science and Business Media.

Rogers S, Wu WD, Saunders J, Chen XD. 2008. Characteristics of Milk Powders Produced by Spray Freeze Drying. Drying Technology 26(4): 404-412. doi: https://doi.org/10.1080/ 07373930801929003

Santana AA, Martin LGP, de Oliveira RA, Kurozawa LE, Park KJ. 2017. Spray Drying of Babassu Coconut Milk using Different Carrier Agents. Drying Technology 35(1): 76-87. doi: https://doi.org/10.1080/07373937.2016.1160111

Serpen A, Gökmen V, Fogliano V. 2012. Solvent Effects on Total Antioxidant Capacity of Foods Measured by Direct Quencher Procedure. Journal of Food Composition and Analysis, 26(1-2): 52-57. doi: https://doi.org/10.1016/ j.jfca.2012.02.005

Tufan AN, Çelik SE, Özyürek M, Güçlü K, Apak R. 2013 Direct Measurement of Total Antioxidant Capacity of Cereals: Quencher-Cuprac Method. Talanta, 108: 136-142. doi: https://doi.org/10.1016/j.talanta.2013.02.061

Turkish Standards Institution. 2010. Chocolate. Ankara. Türkiye.

Van Buren JP, Stein-Kraus LR, Hackler LR, El Rawi I, Hand DB. 1964. Heat Effects on Soymilk, Indices of Protein Quality in Dried Soymilks. Agricultural and Food Chemistry 12(6): 524-528.

Volkert MA, Klein BP. 1979. Protein Dispersibility and Emulsion Characteristics of Four Soy Products. Journal of Food Science 44(1): 93-96. doi: https://doi.org/10.1111/ j.13652621.1979.tb10014.x

Wilding P, Lillford PJ, Regenstein JM. 1984. Functional Properties of Proteins in Foods.Journal of Chemical Technology and Biotechnology 34(3): 182-189. doi: https://doi.org/10.1002/jctb.280340307

Yalcin S. 2011. Kızılötesi Uygulanmış Soyanın Bileşimi, Kalite Özellikleri ve Hububat Ürünlerinde Kullanımı. Master of Science Thesis Hacettepe University Graduate School of Science and Engineering Ankara.

Zayas J, Lin C. 1989. Emulsifying Properties of Corn Germ Proteins. Cereal Chemistry 66(4): 263-267.

Zhu S, Riaz MN, Lusas EW. 1996. Effect of Different Extrusion Temperatures and Moisture Content on Lipoxygenase Inactivation and Protein Solubility in Soybeans. Journal of

Agriculture and Food Chemistry 44(10): 3315-3318. doi: https://doi.org/10.1021/jf960065e

Zzaman W, Bhat R, Yang TA. 2014. Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans. Journal of food processing and preservation, 38(4):

-1938. doi: https://doi.org/10.1111/jfpp.12166