EFFECT OF SOY CONTENT ON BLUEBERRY MUFFIN QUALITY

Adria Bucheli
NUTR 2220 Science of Food II
April 26, 2013

Introduction
Soy protein has increased its role in the American diet substantially over the past
several years. Soy protein is developed from the soybean, a legume, which originated
from China and is considered the staple food of countries in East Asia. Soybean is the
legume that presents the highest protein content and this contributes to the supply of
essential amino acids and nitrogen to human and animals (Martino, 2013). In a recent
study, cardiovascular disease mortality has been shown to be less frequent in countries
such as Asia, those whom which regularly consume a high soy protein diet. Today in our
society, health awareness seems to be on the rise and nutrients such as soy are being
researched more extensively for their role in disease prevention. Soy and soy isoflavones
are now progressively recognized as containing several health benefits such as prevention
of cancer, cardiovascular disease, osteoporosis, as well as treatment for postmenopausal
symptoms. Since soy naturally contains estrogenic compounds, it seems that this could
possibly be a breakthrough for aging women.
Soybeans and soy foods contain a variety of nutritional components, including
saponins, protease inhibitors, and isoflavones. Protease inhibitors prevent viral
replication by binding to specific viral proteases, necessary for the production of
infectious viral particles (Rang, 2007). Isoflavones are natural organic compounds

containing phytoestrogenic properties, which can contribute to lower risk of breast cancer
and other common cancers. Some isoflavones, in particular soy isoflavones, when
studied in populations eating soy protein, have indicated that there is a lower incidence of
breast cancer and other common cancers because of its role in influencing sex hormone
metabolism and biological activity through intracellular enzymes, protein synthesis,
growth factor actions, malignant cell proliferations, and differentiation and angiogenesis
(Heber, 2008). Isoflavones have also been linked to containing antioxidant properties,
which are substances that reduce free radicals in the body that cause oxidative stress,
which eventually may lead to disease. Isoflavones have the property to neutralize free
radicals. Among the isoflavones, genistein has the highest antioxidant activity.
Genisteins ability to act as an antioxidant may also explain the anti-carcinogenic effect
of this isoflavone (Isoflavones as Antioxidant). Isoflavones also have been linked to
reducing levels of LDL cholesterol in hypercholesterolemic patients. Saponins in soy
also contribute health benefits, such as lowering cholesterol by increasing bile secretion,
and may in turn reduce the risk of colon cancer. The ability of saponins to form
emulsions and micelles with bile salt in the intestine result in less absorption of
cholesterol (Soy Saponins).
Regarding bone health, soy protein has also been shown to reduce bone fractures.
A study of thousands of postmenopausal women was performed to investigate this
association. After following these women for four and a half years, researchers found
that women in the highest soy intake group (13g soy protein daily) were at a 35-37
percent lowered risk of bone fractures than the women in the lowest intake group (5g soy
protein) (Tsang, 2005). During coagulation of soy protein, a high amount of calcium is

added naturally thus contributing to healthy maintenance of bone structure and

preventing bone loss.
Soy protein contributes a variety of properties and functions when used with food
products. Solubility, the amount of substance that will dissolve in a given amount of
solvent, is one function of soy protein in foods. Soy improves wettability, dispersibility,
rate of hydration and solubility (Solae, 2012). Soy protein also function as emulsifiers,
which are substances that help to form and stabilize emulsions, which are mixtures of two
or more liquids that are normally immiscible. Gelation, the process of forming a gel, is
also improved by soy protein because it positively affects viscosity, which causes the
fluid to resist flowing, and texture of food products. Water binding is another property of
soy protein, which affects viscosity as well and also enhances mouthfeel, resulting in
desirable texture attributes. Last but not least, soy protein also contributes appealing
flavor and aroma, which are desirable characteristics detected by the senses.

Objective
The objective of this research was to determine whether or not muffins prepared using
various levels of soy protein flour would differ in flavor preference, volume, and texture.
Two types of tests were implemented on the blueberry muffins. A paired comparison test
was performed by students to evaluate the muffins in regards to appearance, flavor, and
texture. Objective tests were also performed using various instruments in the laboratory
to evaluate volume and texture.

Materials and Methods

Three different levels of soy protein flour were used from recipe to prepare
blueberry muffins. The first variation contained 25% of soy protein flour from original
recipe, which resulted in cup of soy protein flour and cup whole-wheat flour. The
second variation contained 50% of soy protein from recipe, resulting in cup soy protein
flour and cup whole-wheat flour. The third variation contained 100% soy protein
flour, containing cup soy protein flour.
The ingredients were each measured using measuring cups before being placed in
two separate bowls, one containing the wet ingredients and the other containing the dry
ingredients. Meanwhile, the oven was preheated to 400 degrees and the muffin tins were
sprayed with non-stick cooking spray. Next, the wet ingredients were poured into the dry
ingredients in a well and were mixed slightly. Afterwards, the blueberries were added
then mixed all together until all dry ingredients were incorporated, while being careful
not to over mix. Last, the muffin cups were filled equally with batter and were left to
bake for 20 minutes, then were removed from the oven and cooled at room temperature.
The source of the high protein, high fiber blueberry muffins recipe was obtained from the
website Food.com.
Quality objective evaluation of the blueberry muffins was carried out using two
different laboratory instruments. The texture of each sample was determined using the
penetrometer by dropping the needlelike probe into the sample to detect compression
needed to penetrate the sample. The volume was measured using the seed volume
apparatus by pouring seeds over the product until it was completely covered and the

seeds formed a smooth layer in the container. The number of seeds that were level were
recorded, then the product was removed and a measurement of the level of seeds was
recorded. The final calculation was recorded then by subtracting the second
measurement from the first.
Sensory evaluation was performed by panelists to whom muffins were presented
on white paper plates under standardized conditions. The samples were coded using
three digit numbers chosen at random. The sensory qualities were determined with
regards to most preferred appearance, flavor, and texture by a sensory panel consisting of
10 students using a 10-point hedonic scale, where 10 represented the best possible score,
meaning the most preferred.

Results
Calculations for tables one, two, and three are based on the scale of preference
level 1=dislike extremely, 10=like extremely.
Table one shows the relationship between soy protein percentage and its effect on
flavor. From the data, it seems that sample with 50% soy protein was most preferred in
regards to flavor. This leads me to believe that soy protein is desirable when
incorporated with whole-wheat equally, but not when the muffin was strictly baked with
soy protein alone. The sample that was least preferred was the sample with only 25% soy
protein and 75% whole-wheat flour.

Table 1: Effect of Soy Protein on Flavor

Score total
Soy
of all
Average
Sample
Protein%
panelists
score
428
25%
67
3.2
783
50%
92
4.4
356
100%
82
3.9

Table two represents the relationship between soy protein percentage and its
effect on appearance. From the data, it appears that the sample with 100% soy protein
was the most preferred, and the least preferred was the sample with 25% soy protein
flour. This shows that soy protein contributes positively to the appearance of the baked
good.
Table 2: Effect of Soy Protein on Appearance
Score total
Soy
of all
Average
Sample
Protein%
panelists
score
428
25%
101
4.8
783
50%
107
5.1
356
100%
111
5.3

Table three displays the relationship between soy protein and its effect on texture.
The data shows that the sample with 25% soy protein flour was the least preferred, and
the other two samples were about the same. Perhaps this means that lower soy protein
content exhibits lower preference in regards to texture, and as soy protein content is
increased, the texture becomes more desirable, but there is little difference between the
three samples in regards to preference of texture.

Table 3: Effect of Soy Protein on Texture

Score total
Soy
of all
Average
Sample
Protein%
panelists
score
428
25%
90
4.3
783
50%
101
4.8
356
100%
101
4.8

Table four represents the relationship between soy protein content and its effect
on volume. According to the data, the muffin with the most volume was the muffin
containing equal levels of soy protein and whole-wheat flour. However, the muffin that
contained the least amount of soy protein had the lowest volume.

Table 4: Effect of Soy Protein on Volume

Soy
Sample
Protein%
428
25%
783
50%
356
100%

Average
volume
(mL)
73.3mL
183.3mL
133.3mL

Table five shows the relationship between soy protein content and its effect on
texture using the penetrometer. Shown in the table, the sample containing the least
amount of soy protein displayed a tougher texture, requiring more strength to penetrate
the sample. The sample containing all soy protein flour required the least strength to
penetrate the sample. This shows that soy protein provides a softer, less dense product
than the whole-wheat flour.

Table 5: Effect of Soy Protein on Texture with Penetrometer

Sample

Soy
Average
Protein%
(mm)
428
25%
8.5
783
50%
6.4
356
100%
6.2

Discussion
As the soy protein flour content was increased, the quality of the product seemed
to increase as well, for the most part. The muffin that was most preferred in regards to
flavor and texture was the sample that contained equal parts of soy protein and wholewheat flour. The sample that was least preferred in texture, flavor, and appearance was
the sample that contained the least amount of soy protein flour. This concludes that
higher soy protein levels are more desirable than higher levels of whole-wheat flours in
blueberry muffins.
Substituting soy protein flour for other ingredients in baking yields not only
health benefits, but also desirable attributes important to consumers. Soy protein also is
inexpensive, allowing the reduction of costs as well as improvement of quality. Soys
functional benefits also include an ability to increase the stability and shelf life of
products (Solae, 2012). Longer shelf life helps to eliminate the need for wasting
products that diminish in quality when they are not being used or purchased. Overall, it
appears that soy protein even provides companies with benefits as well as consumers.

Conclusion
There is no doubt that soy protein provides several health benefits, besides the
significant amount of essential nutrients such as fiber, zinc, calcium, iron, and B
vitamins. Also, as the research displayed, soy protein also contributes acceptable flavor,
texture, and appearance attributes. The area of soy protein research has increased in
popularity in recent years among multiple health disciplines. Future research efforts are
likely to include more scientific advances in the use of soy in the diet of Americans
(Montgomery, 2003). High hopes are in the future for soy protein since awareness in
this particular subject is certainly on the rise in this country. As a result, this may aid in
the recognition of even more benefits that are still unknown today about soy protein.

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