Abstract
[Aim] As a result of previous research into reducing the beany flavor derived from cookies made using soybean protein isolate (SPI), it was found that cookies with a high ratio of sucrose were favored. The aim of this study was to test the effect that different sugar types and sugar substitution rates have on physical properties and sensory evaluation of cookies containing SPI.
[Method] Ingredients used were SPI (Fuji Protein Technology Inc.), wheat flour (weak flour: Nisshin Flour Milling Co., Ltd.), shortening (Nippon Flour Mills Co., Ltd.), and egg water (egg: distilled water = 1:1). Granulated sugar (Pearl Ace Co.) was used as the control against trehalose, maltose (Hayashibara Co., Ltd.) and puretose (chemical name; Malttriose, Gun Ei Chemical Industry Co., Ltd.). The dough was processed using the pushing function of a speed cutter. The cookies were baked at 150degC for 15minutes. The ingredient ratio used was that found to be most favorable in the previous research. Trehalose, Maltose, Puretose were substituted 10% – 100% of the granulated sugar, Physical property was examined by measuring breaking strength using the Creep Meter. Cookie characteristics and palatability were measured using sensory evaluation by 7 graded evaluation method.
[Result] Findings showed that SPI cookies containing 100% trehalose were tough, had a crunchy texture and were more fragile, sensory evaluation showed it favored second best to granulated sugar. The cookie containing 100% maltose was liked least according to sensory evaluation but the taste improved when the substituted amount was 10%(90% sugar). The cookie containing 100% puretose was found to create a crisp texture, a tendency for the cookie to break into small pieces and a decrease in beany flavor and taste. It was also found that with a substitution rate of 10% - 20%(80 - 90% sucrose) acidity and bitterness decreased favorably. When masking the beany flavor using 100% sucrose the cookie was too sweet, this sweetness was decreased by changing the ingredient ratio to 10% - 20%(80% - 90% sucrose) of the three other types of sugar.
