"Although the country has decidedly vegetarian tastes, the Indian people just don't care for soy," said Soo-Yeun Lee, a U of I associate professor of food science and human nutrition.
India is one of the world's top five soy producers, but the country exports most of its crop, keeping only the oil for domestic consumption. That's unfortunate because 24 percent of India's population is undernourished, and protein deficiency is an even greater concern. Eating more soy could help to alleviate that problem, the researcher said.
Because Indians are avid snackers, Lee and her U of I colleagues experimented with nine soy snack recipes, running into minor bumps along the way due to the ability of soy protein to bind flavors, which causes flavor fade and makes the soy taste more pronounced.
The extrusion process the food scientists were using also increased the snack's hardness when more protein was added.
Those problems solved, Lee and her colleagues moved onto the next phase of the project—consumer taste tests. Seventy-two members of a surrogate Indian population in the Champaign-Urbana area were asked to participate in a sensory panel.
Snacks that were crunchy, salty and/or spicy, and contained umami, cumin, and curry flavors received high marks from participants. Panelists turned thumbs down on snacks with rougher, porous textures and wheat flavor and aroma.
The soy snacks were then given to a 62-member sensory panel recruited at the International Society for Krishna Consciousness Temple in Bangalore, India.
The final formulation included chickpea flour, a staple in Indian cuisine that provides a preferred texture and flavor, and such spices as cumin and red chili pepper.
The U of I scientists began working with Bangalore's Akshaya Patra Foundation, a non-governmental organization that runs one of the largest school meal programs in the world. The foundation now feeds over 1.2 million underprivileged Indian children a day.
"A free school lunch is a powerful incentive for Indian children to attend school. When families are living in poverty, parents often keep their kids at home because they're more valuable there doing chores or selling goods on the streets," Lee said.
Not only that, research shows a correlation between school lunches that are high in protein and increased student performance. Having a protein deficiency at an early age can also cause future medical problems, so providing enough protein for these children who are hungry and getting just one meal per day at school is important, she added.
The foundation has acquired an extruder so they can make the snacks for their school lunch program and, as further testimony of the recipe's likability, sell them in the temple gift shop, she said.
"I'd have to say that our attempts to make a soy snack that appealed to Indian tastes were pretty successful. Sensory scientists are important for their ability to make nutritious foods bridge cultural divides," she said.
The research is described in articles in the August 2010 issue of Journal of Food Science and the July 2010 issue of the Journal of Sensory Science. Co-authors of both papers are former U of I graduate student Erika A. Neely, now with General Mills, and Youngsoo Lee, a U of I research assistant professor.
Research was funded in part by the National Soybean Research Laboratory (NSRL), Illinois soybean checkoff dollars provided by the Illinois Soybean Association, and the Akshaya Patra Foundation, and was made possible by the collaborative efforts of Vijaya Jain and Bridget Owen of NSRL. Former NSRL associate director Pradeep Khanna, now U of I associate vice chancellor for public engagement, also helped to lay the groundwork for this research.
Phyllis Picklesimer | EurekAlert!
Kakao in Monokultur verträgt Trockenheit besser als Kakao in Mischsystemen
18.09.2017 | Georg-August-Universität Göttingen
Ultrasound sensors make forage harvesters more reliable
28.08.2017 | Fraunhofer-Institut für Zerstörungsfreie Prüfverfahren IZFP
Whispering gallery mode (WGM) resonators are used to make tiny micro-lasers, sensors, switches, routers and other devices. These tiny structures rely on a...
Using ultrafast flashes of laser and x-ray radiation, scientists at the Max Planck Institute of Quantum Optics (Garching, Germany) took snapshots of the briefest electron motion inside a solid material to date. The electron motion lasted only 750 billionths of the billionth of a second before it fainted, setting a new record of human capability to capture ultrafast processes inside solids!
When x-rays shine onto solid materials or large molecules, an electron is pushed away from its original place near the nucleus of the atom, leaving a hole...
For the first time, physicists have successfully imaged spiral magnetic ordering in a multiferroic material. These materials are considered highly promising candidates for future data storage media. The researchers were able to prove their findings using unique quantum sensors that were developed at Basel University and that can analyze electromagnetic fields on the nanometer scale. The results – obtained by scientists from the University of Basel’s Department of Physics, the Swiss Nanoscience Institute, the University of Montpellier and several laboratories from University Paris-Saclay – were recently published in the journal Nature.
Multiferroics are materials that simultaneously react to electric and magnetic fields. These two properties are rarely found together, and their combined...
MBM ScienceBridge GmbH successfully negotiated a license agreement between University Medical Center Göttingen (UMG) and the biotech company Tissue Systems Holding GmbH about commercial use of a multi-well tissue plate for automated and reliable tissue engineering & drug testing.
MBM ScienceBridge GmbH successfully negotiated a license agreement between University Medical Center Göttingen (UMG) and the biotech company Tissue Systems...
Pathogenic bacteria are becoming resistant to common antibiotics to an ever increasing degree. One of the most difficult germs is Pseudomonas aeruginosa, a...
19.09.2017 | Event News
12.09.2017 | Event News
06.09.2017 | Event News
20.09.2017 | Life Sciences
20.09.2017 | Power and Electrical Engineering
20.09.2017 | Physics and Astronomy