Abstract:
Soy protein has emerged as a prominent and versatile ingredient in the field of food nutrition and technology. This is derived from soybeans, a legume native to East Asia. It is a high-quality plantbased protein that contains all essential amino acids essential for human health. With its unique amino acid composition and digestibility, soy protein is often considered a complete protein comparable to animal-based protein sources. The nutritional profile is notable as it is low in saturated fat and cholesterol-free. Additionally, containing dietary fiber, vitamins, minerals, and phytochemicals such as isoflavones, which have been linked to potential health benefits. The applications of soy protein in food products are extensive and diverse. It is commonly used as a meat substitute in vegan products, i.e. soy-based burgers, sausages, and nuggets due to its ability to mimic the texture and mouthfeel of meat. Soy protein is also utilized as an emulsifier, stabilizer, and binder in a wide range of processed foods including bakery products, beverages, dairy alternatives, and nutritional supplements. Beyond its nutritional and functional properties, soy protein has been associated with several health benefits. Research suggests that soy protein consumption may help lower cholesterol levels, reduce the risk of cardiovascular disease, alleviate menopausal symptoms, and contribute to healthy weight management. However, concerns regarding potential allergenicity and the presence of anti-nutritional factors in soy protein have been raised. Proper processing techniques and labeling practices can help mitigate these concerns and ensure the safety and quality of soy protein-based products. In conclusion, soy protein represents a valuable nutritional powerhouse with versatile applications in the food industry.
Page(s):
375-375
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023