Fortification of dry soybean-based foods with DL-methionine
Bookwalter, G.N. | Warner, K. | Anderson, R.A. | Mustakas, G.C. | Griffin, E.L. Jr
Addition of small amounts of DL-methionine enhanced the nutritional value of soy foods as determined by protein efficiency rations. Regular CSM (corn-soy-milk), instant CSM (both unsweetened and sweetened), soy beverage base and full-fat soy flour were formulated to contain ≤106 mg DL-methionine/g N. The products were stored at 25, 37 and 49°C for ≤12 months. Fortified full-fat soy flour received slightly lower flavour scores than its unfortified control after storage for 2 months at 49°C and for 6 months at 37°C. Fortified soy beverage base received lower flavour scores than its unfortified control in some tests, but differences were slight. Although slight flavour differences occurred during storage of fortified formulations containing soy protein, all flavour scores were satisfactory. As indicated by peroxide values and levels of free fatty acids, fat stability was unaffected by pressure of DL-methionine. Retention of DL-methionine was also satisfactory under test conditions.
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