The effects of increasing soy protein isolate concentration on the physico-chemical properties of starch-based grape confectionery gels were investigated using thermal, textural, and sensory analyses. Soy protein isolate decreased hardness, cohesiveness, and gumminess, demonstrating potential as a texture modifier. Increasing soy protein concentration progressively decreased the elastic properties of the starch network demonstrated by a lower G'-G" crossover frequency. High levels of soy protein also created a more homogeneous water population, one which was lost at lower temperatures compared to standard confections. An improvement in taste and texture acceptability of the confections upon addition of soy protein isolate was found by sensory analysis. Finally, physico-chemical properties were compared up to 20 d of storage at ambient temperature. Soy-containing confections demonstrated lower gumminess and cohesiveness during the entire storage period but a significant increase in hardness after 20 d of storage.
Practical application: Soy protein isolate imparted soft texture to starch-based confections on a concentration-dependent basis. Increasing soy protein isolate concentration decreased elastic properties of the starch network in starch confections and significantly improved flavor and texture. Gumminess and cohesiveness of soy protein isolate confection was lower during 20 d of storage.
© 2011 Institute of Food Technologists®