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Effect of Soy Addition to Soft Pretzels on Product Quality, Acceptability, and Satiety in Active and Less Active Populations

Sommer, Abigail A
http://orcid.org/0000-0003-0141-1963
http://rave.ohiolink.edu/etdc/view?acc_num=osu1586961343187548

Abstract Details

2020, Master of Science, Ohio State University, Food Science and Technology.
High intensity exercise can lead to muscle damage (EIMD) which causes symptoms of strength loss and soreness, partially due to inflammation. Soy has been shown to reduce inflammation in both exercise and disease states due to the presence of high-quality protein and anti-inflammatory compounds including isoflavones. The objectives of these studies were to characterize the nutritional, functional, and sensory properties of soy protein ingredients and use these ingredients to develop soft pretzels designed for targeted exercise recovery. It was hypothesized that a high protein and isoflavone soft pretzel would be developed with high acceptability and appropriateness scores for the application of exercise recovery in target populations of athletes and active non-athletes. Since the protein content of the soy pretzels was greater than the wheat pretzels, it was also hypothesized that they would be more satiating than traditional wheat pretzels. Soy flour, protein concentrate, protein isolates, germ and soymilk powder were analyzed for isoflavone content and composition, water holding capacity, and bitterness. A soy soft pretzel (SP) was developed using a blend of soy flour, soymilk powder, and vital wheat gluten to achieve an optimal protein, carbohydrate, and isoflavone content for exercise recovery. A comparable wheat pretzel (WP) was developed to contain the same energy and lipid content as SP, for use as a placebo in clinical trials. Of critical importance when developing novel functional foods is to assure product quantity and stability of bioactives during processing as well as desired sensory characteristics. High performance liquid chromatography (HPLC) was used to quantify the isoflavone concentration in the soy ingredients and SP. The physicochemical properties of SP were compared to WP. Texture parameters including hardness and chewiness, as well as loaf volume were measured. To relate these findings to molecular changes occurring due to reformulation of traditional soft pretzels, scanning electron microscopy (SEM) was used to determine differences in internal microstructure and thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) were used to determine moisture content and percent of “freezable” and “un-freezable” water in the samples. Finally, sensory evaluation was performed to ensure acceptability and feasibility of SP as a post-workout recovery snack in multiple populations including active and less active non-athletes and athletes. Due to the high protein content of SP, satiety was measured following consumption of WP and SP using a single-blinded, crossover study with active non-athletes, less active non-athletes, and athletes as panelists. The influences of exercise frequency and protein supplementation on satiety were explored. Soy flour was selected as the main ingredient in soy pretzels due to its high isoflavone content and low bitterness score. Soymilk powder and gluten were added to improve texture of SP as suggested in previous studies. SP contained 0.18 mg/g isoflavones, corresponding to approximately 22 mg/serving. SP was found to have a harder, chewier, and springier texture than WP and SEM images showed smaller air cells and thicker cell walls in SP. Freezable water was greater in SP, which could have implications in bread staling and texture. Despite differences in physical characteristics, SP was found to have high acceptability with a median score of a 7 out of 9 on a 9-point hedonic scale. With satiety, fullness values increased on average 32% after consumption of soy pretzels as compared to WP. Satiety did not differ based on days of exercise per week, protein supplementation frequency, or athlete status. Soy pretzels were formulated to contain isoflavones at levels previously reported to cause anti-inflammatory benefits after exercise. The findings in this study showed that SP was acceptable in the target population and applicable for the application of post-workout recovery. SP were also more satiating than WP. SP will be used in future clinical trials assessing its impact on symptoms of exercise-induced muscle damage and the speed of muscle recovery.
Yael Vodovotz, PhD (Advisor)
William Kraemer, PhD (Committee Member)
Christopher Simons, PhD (Committee Member)
164 p.
Food Science
Soy, isoflavones, exercise recovery, pretzels, satiety, soy protein

Recommended Citations

Citations

  • Sommer, A. A. (2020). Effect of Soy Addition to Soft Pretzels on Product Quality, Acceptability, and Satiety in Active and Less Active Populations [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586961343187548

    APA Style (7th edition)

  • Sommer, Abigail. Effect of Soy Addition to Soft Pretzels on Product Quality, Acceptability, and Satiety in Active and Less Active Populations. 2020. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1586961343187548.

    MLA Style (8th edition)

  • Sommer, Abigail. "Effect of Soy Addition to Soft Pretzels on Product Quality, Acceptability, and Satiety in Active and Less Active Populations." Master's thesis, Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586961343187548

    Chicago Manual of Style (17th edition)

osu1586961343187548
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