Identity Preserved Soybean Nutrition and Application. By Thunyaporn Jeradechachai (Naggie) Crop Quality Specialist Northern Crops Institute
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1 Identity Preserved Soybean Nutrition and Application By Thunyaporn Jeradechachai (Naggie) Crop Quality Specialist Northern Crops Institute
2 Soy Ingredients Soy Flour (50% Protein) Lecithin Soy Protein, textured/hydrolyzed Soy Grits Soy Protein Isolate/ Concentrate Soy Fiber (Okara, Soy Bran, Soy Fiber Isolate) Soybean oil and Products
3 Soy foods Traditional Soy foods Green Vegetable Soybeans Tofu Fermented soybean whole/paste Soynuts Soymilk Soy Sauce Soy Sprouts Tempeh Tofu skin Soy-based foods Meat Analogs Soy beverages Soy Cheese Whipped toppings, Soy based Infant Formulas, Soy based Soynut butter Soy Yogurt Nondairy soy frozen desserts
4 Identity Preserved Soybean According to the United Soybean Board (2008), food grade soybeans are used in soybean-based products like tofu, natto, and miso. They are identity preserved and non-biotech. These soybeans are grown and harvested in a fully separate farm, require separate storage and shipping containers, and require a certain amount of traceability.
5 Soybean Composition Fiber- 9% Sugar- 7%
6 Soybean Micronutrients Micronutrients Value per 100g % DV Micronutrients Value per 100g % DV Vitamin A - IU (IU) 22 0 Calcium (mg) Vitamin B1 - Thiamin (mg) Copper (mg) Vitamin B2 - Riboflavin (mg) Copper (mg) Vitamin B3 - Niacin (mg) Magnesium (mg) Vitamin B6 (mg) Manganese (mg) Vitamin C (mg) 6 10 Molybdenum (mcg) Vitamin E - IU (IU) Phosphorus (mg) Folate (mcg) Potassium (mg) Vitamin K (mcg) Selenium (mcg) Pantothenic Acid (mg) Zinc (mg)
7 Soy and cancer prevention Epidemiological studies have indicated that soy is associated with a reduced risk of prostate cancer in men (1) and breast cancer in women (2,3) To derive protection against breast cancer, soy foods need to be consumed during childhood and/or adolescence. Evidence suggests that consuming just one serving per day can reduce risk later in life by as much as 50%. (1) American Journal of Clinical Nutrition, 2009, 89:1, 155-1,163. (2) Journal of the National Cancer Institute, 2006, 98: (3) British Journal of Cancer, 2008; 98:9-14.
8 Soy and Heart Health Clinical trials indicate that soy protein lowers low-density lipoprotein (LDL) cholesterol by 4-5% (1). The effects of soy protein is significant, since each 1% decrease in LDL lowers heart disease risk by 1-2%. The U.S. Food and Drug Administration (FDA) approved a health claim for soy due to the ability of soy protein to directly lower blood cholesterol (LDL) level. 25g of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Journal of Nutrition, 2009; 139:796S-802S.
9 Soy and Heart Health In addition, soy has been shown to: Moderately raise HDL cholesterol. Modestly lower fasting and postprandial blood levels of triglycerides. Make LDL cholesterol less atherogenic.
10 Soy for women A recent epidemiologic study found that consumption of soymilk and cow s milk equally reduce the risk of osteoporosis among postmenopausal women. Isoflavone supplements consistently reduced both the frequency and severity of hot flashes in postmenopausal women.
11 Isoflavones Isoflavones are plant-derived compounds with structural similarity to estrogen. Genistein, daidzein are the major isoflavones in soybeans. The predominant (95%) isoflavones in unprocessed soybeans are the malonylglucosides. DAIDZIN GENISTEIN
12 Isoflavones Isoflavones have shown inhibiting properties on tumor growth and development in several in vitro and in vivo models. Barnes (1995); Chen and Anderson (2001) Limited data is available regarding the biological activity of isoflavones delivered in a food matrix or the effect of processing on these bioactive compounds. Processing, such as heat treatment, may alter isoflavone content and composition in processed soy foods. Mahungu et al.(1999) and Grun et al. (2001)
13 Isoflavones OSU Department of Food Science: Dr. Vodovotz Group Bread supplemented with 30% defatted soy flour was developed. A serving size of 50gram provides: Soy protein: ~7.3 gram Isoflavones: 35 mg Low in saturated fat and low in cholesterol Highly acceptable
14 Isoflavones Zheng et al. J. Agric. Food Chem. Vol. 51, No. 26, Compared wheat and soy fortified breads 2. Prepared bread extracts 3. In vitro cancer cells 4. Monitored prostate cancer growth BAKING Proofing at 50 C for 1 h. Baking 165 C for 50 min.
15 Isoflavones Zheng et al. J. Agric. Food Chem., Vol. 51, No. 26, 2003
16 Isoflavones Zheng et al. J. Agric. Food Chem., Vol. 51, No. 26, 2003
17 Isoflavones Zheng et al. J. Agric. Food Chem. Vol. 51, No. 26, Soy crust was found to be the most effective compound 2. Maillard reactions 3. Formation of anti-oxidant and anti-cancer compounds. Conclusions Soy flour improves the nutritional attributes of bread not only by increasing protein but also isoflavone content. Soy isoflavones are stable and also enhanced during baking process. Supplementing soy flour in bread is a good method of increasing isoflavone intake from bread products.
18 Isoflavones Total g soy protein/serving Total mg isoflavone/serving Serving Size Miso 1 Tbsp 2 7 Soybeans, Green, Cooked 1/2 cup Soybeans, Black, Cooked 1/2 cup 9 40 Soybeans, Yellow, Cooked 1/2 cup Soybeans, Roasted, Plain 1/4 cup Soymilk, Plain, Unfortified 1 cup 7 10 Soy Flour, Defatted 1/4 cup Soy Flour, Full-Fat 1/4 cup 8 33 Soy Flour, Low-Fat 1/4 cup Soy Crumbles, Meat Alternative 1/2 cup 11 9 Soy Protein Isolate Powder, Plain 1/3 cup Textured Soy Protein, Dry 1/4 cup Tempeh 1/2 cup Tofu 1/2 cup 10 25
19 Soybean Quality
20 Environmental impact on soybean protein and oil quality Environmental variable Protein impact Oil Impact Early season drought Negative Positive Late season drought Positive Negative Early frost/cold temperatures Negative Negative Additional soil nitrogen Positive Negative Increase soil fertility (P or S) Positive Positive Late planting Positive Negative Insect defoliation Negative Negative
21 Protein content
22 Oil content
23 Fiber content
24 Sugar content Region Seed size Sucrose Raffinose Stachyose Small Northern Central Average Large Small Average Large Small seed: 13.0 g/100 seeds; Average: g/100 seeds; Large: >21 g/100 seeds (unofficial categories) Northern region = Michigan, Minnesota, North Dakota, and Wisconsin; Central region = Illinois, Indiana, Iowa, Missouri, Nebraska, and Ohio Adapted from Seth et. al (2011) Quality of the United States Food Soybean Crop: 2011
25 Soybean requirements for soy foods Soymilk High protein and protein solubility, low acidity, white soymilk color, good taste Tofu High protein, high 11S/7S ratio, high protein solubility, low acidity, good taste Tempeh High protein, high 11S/7S ratio, high protein solubility, low acidity, good taste Information courtesy of Dr. Sam K.C. Chang (2010)
26 Effect of soybeans component on soymilk and tofu quality Major Factors Other factors Soybean cultivar, processing, and storage practice Location (environment of growth) and handling practice Prolonged postharvest storage of soybeans will decrease the quality of edible soybean. Low humidity may effectively preserve the original bean qualities even at high temperature (Saio and others 1980).
27 Soybean storage Changes in soybeans during storage include: Surface discoloration Mailard reaction Loss in protein extractability Increase in acidity and decrease in ph Decrease phospholipid content Changes in isoflavone forms Degraded of total free sugar Chang SE Handbook of Food Products Manufacturings: Soymilk and tofu manufacturing. John Wiley and Sons, Inc. New York, NY.
28 Soybean storage When soybeans are stored in adverse conditions, the decrease in quality and yield of soymilk and tofu are the results. Example: Soymilk darkened, low protein and solid recovery, rancid flavor, tofu yield reduced, tofu texture hardened. Hou and Chang (2005) reported that soybeans in conditions of 57% RH 20 C, cool 4 C or in an uncontrolled ambient temperature condition in North Dakota could remain their soymilk and tofu qualities for up to 18 months.
29 Northern Identity Preserved Soybean IP soybean from northern U.S. are recognized as the world s finest quality foodgrade soybean- high demand throughout Asia. Advantage: High quality due to fertile soils, ample rainfall, and temperature suitable for soybean production. Minimum disease and insect pressure- due to experienced farm management and the cool storage conditions. Leading breeding technology- aggressive breeding programs continually respond to changing customer demands. Different soybean varieties were developed for specific food usage. 4-6 generations family owned companies with the state of the art processing facility.
30 Summary Soybeans are versatile and can be used in many food product applications. Soybean are nutritious foods for human consumption. Soybean benefits include cancer prevention, improve heart health, and alleviate postmenopausal symptoms. Many factors impact soybean qualities Locations, storage practice, handling practices.
31 Thank you for your time Thunyaporn Jeradechachai Crop Quality Specialist Northern Crops Institute NDSU Dept PO Box 6050 Fargo, ND Phone:
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