Fiber-Fortified Dairy Products May be Commercially Viable

September 1, 2010

Chen W et al., “Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber,” Journal of Food Science, vol. 75, no. 6 (August 2010): C478-C484.

As fiber deficiency remains a major health concern for Americans of all ages, research continues to explore alternative methods for increasing dietary fiber intake. Dairy products may be the newest answer for fiber fortification, according to research conducted at the University of Guelph in Ontario, Canada. Researchers explored the potential of incorporating soy pulp, identified as a water-soluble soybean polysaccharide (SSPS), in three different dairy products: a thickened milkshake beverage, pudding, and low-fat ice cream. A group of panelists was used to grade the sensory pleasures of each product.

Using rheological data, researchers determined that the 4% SSPS-fortified milkshake and 4% SSPS-fortified pudding were “in the range of commercial products.” Products that received the highest scores in consumer pleasure ratings were the 4% SSPS-fortified milkshake with 0.015% k-carrageenan, a 4% SSPS-fortified pudding with 0.1% k-carrageenan, and 2% SSPS-fortified ice cream.

Panelists also indicated a willingness to purchase these products if available on the market.

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