Tuesday, October 16, 2018
 Study Suggests Soybean Polysaccharides Boost Fiber Content in Dairy  

By Guy Montague-Jones

Scientists claim to have developed three prototype dairy products capable of delivering significant quantities of dietary fiber.

A number of health benefits have been associated with increased consumption of dietary fiber  including reduced blood cholesterol, reduced risk of diabetes and improved laxation. And since the dietary fiber intake of many people is below recommended levels there is a case to be made for fortification.

But adding significant amounts of fiber into dairy products poses technical challenges because of potential for damage to textural quality.

Low Viscosity Source
One approach to this problem is to search for low viscosity fiber sources. In a newly published study in the Journal of Food Science, scientists from the University of Guelph, Canada, sought to test the performance of soluble soybean polysaccharide (SSPS), a low viscous fiber extracted and refined from okra.

The researchers incorporated SSPS into three different dairy products including a dairy drink, a pudding and a low-fat ice cream.

Rheological measurements and sensory tests were used to develop desirable products. From these tests the maximum percentages of SSPS incorporation were determined as 4 percent in the dairy drink, 4 percent in the pudding with k-carrageenan and 2 percent in the low fat ice cream.

The authors said: “The levels of added soluble fiber in the products are considerably higher than those currently available on the market so SSPS-fortified products could help consumers to increase their soluble dietary fiber intake.”

The panellists indicated that they would be willing to consume these high fibre dairy products were they available commercially. Of the three products tested the authors said the panellists were most drawn to the concept of fiber-fortified low-fat ice cream.

Source: Journal of Food Science
doi: 10.1111/j.1750-3841.2010.01688.x
Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber
Author: W. Chen, L. Duizer, M. Corredig and H.D. Goff

Source: Dairy Reporter


Posted on Monday, August 23, 2010 (Archive on Monday, August 30, 2010)
Posted by bsutton@adpi.org  Contributed by bsutton@adpi.org