The Characterization of Isoflavone Content in Soy Grits Before and After Its Incorporation Into Granola
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Publisher:The Ohio State University
Series/Report no.:The Ohio State University. Department of Food Science and Technology Honors Theses; 2007
Isoflavone profiles in soy may be altered by processing procedures. Isflavone profiles in soy grits before and after the incorporation of the soy into a granola product have not been investigated. Grits from three different soybean cultivars were analyzed by HPLC before and after their incorporation into granola and subsequent sensory data was collect to investigate the satiability of the product. Compared to the data from the raw soy grits, the data for the soy granola suggests that approximately 13-16% of the total isoflavones present in the soy grits were also present in the soy granola. Processing effects resulted in approximately 41-44% lower yields than what would be expected if processing did not affect the concentrations of the isoflavones. ANOVA revealed that significant variance exists (P=0.0319) between the consumer satisfaction results for the four granola samples; however, the three soy granola samples were favored over the standard oat-based sample.