Document Detail


Development of soy-based bread with acceptable sensory properties.
MedLine Citation:
PMID:  22260133     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made.
Authors:
B Ivanovski; K Seetharaman; L M Duizer
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S71-6     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Bread / analysis*
Consumer Satisfaction*
Cooking
Food Preferences*
Food, Fortified / analysis*
Heart Diseases / prevention & control
Humans
Mechanical Phenomena
Middle Aged
Ontario
Physicochemical Phenomena
Sensation
Soy Foods / analysis*
Soybean Proteins / administration & dosage,  chemistry
Taste
Vegetable Proteins / administration & dosage,  chemistry
Young Adult
Chemical
Reg. No./Substance:
0/Soybean Proteins; 0/Vegetable Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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