Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

Abstract

Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

Sensory properties of aqueous dispersions of protein‐rich extracts from Chlorella protothecoides at neutral and acidic pH

“…High ratings of umami can be related to the high amount of glutamic acid in the samples, which salts are known to be responsible for the umami sensation . The salty taste may be caused by the residual minerals in the extract, whereas the bitter taste might be due to smaller peptides or other phytochemicals in the WSPE . The high mineral content (consisting mainly of potassium, phosphate and magnesium) could be advantageous for mineral‐rich sports beverages but can lead to an unwanted salty taste because of the high potassium content or product destabilization (e.g.…”

“…That consumers retry foods or drinks they did not initially like may be attributed to their fundamental tendency to behave as a neophile omnivore that wants to explore new foods . Nonetheless, other studies that have used soy protein hydrolysates to formulate beverages with a high protein content reported sensory acceptance levels in the same range (like slightly) in a model beverage formulation containing soy protein hydrolysate and a sweetener compared to the present study . Similar results were obtained for beverage formulations containing whey proteins (30 g kg −1 ), but formulations containing pure whey permeate with a protein content of 22 g kg −1 showed a lower liking compared to the obtained results for WSPE .…”

“…A hedonic sensory evaluation was conducted for general sensory acceptance with a slightly modified scale as described by Nguyen et al . Additionally, a descriptive sensory analysis of the basic taste sensations of the WSPE from C. protothecoides was carried out.…”

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

“…Arkansas‐grown non‐GE soybean (R08‐4004 Kirksey lineage cultivar) was obtained from the Department of Crop, Soil, and Environmental Sciences (University of Arkansas, Fayetteville, AR, USA). The R08‐4004 soybean cultivar was selected due to the presence of high‐protein content and was used for the preparation of soy protein isolate (SPI) and hydrolysates (Nguyen et al., 2016b). A coffee grinder (Model IDS77, Sunbeam Products, Inc., Cleveland, OH, USA) and larger industrial grinder (Model A20, Tekmar Company, Cincinnati, OH, USA) were used to grind the soybeans into flour.…”

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

“…Bitter taste and rancid flavor is also a great limitation in utilizing soybean for beverage production (Ma et al, 2015;Nguyen et al, 2016). The use of flavoring, sweeteners, fruit pulps and other extracts, such as chocolate, is a technologically viable option for industries to mask that undesirable taste (Uliana et al, 2012).…”