Functional Food Components of Soy and Soy Products (Turkish with English Abstract)

Yıl 2008, Cilt: 33 Sayı: 5, 241 - 250, 01.10.2008

Dilara Nilüfer Dilek Boyacıoğlu

Öz

Soy products, with their high content of soy protein, isoflavones, omega-3-fatty acid and dietary fiber are potential functional food ingredients. Consequently, for all their positive effects on health, there is an increasing trend in product development to integrate soy into conventional foods either as a complete or partial replacement. Positive health effects of soybean can be supplied to consumers via soy products that are widely consumed and having acceptable quality. As variety of soy ingredients are available in the world market, it is critical to understand their functions for optimization of product nutrition, functionality, taste and cost. The objective of this study is to evaluate the functional food components of soy ingredients by means of their health effects, process effects and applications on several products.

Anahtar Kelimeler

Soy protein, dietary fiber, isoflavones, phenolic compounds

Soya ve Soya Ürünlerinin Fonksiyonel Gıda Bileşenleri

Öz

Soya ürünleri, yüksek miktarda soya proteini, izoflavonlar, omega–3-yağ asitleri ve diyet lifi içerikleri ile çok önemli fonksiyonel gıda bileşenleri veya ürünleridir. Sağlığa olumlu etkilerinden dolayı, ürün geliştirmede soyanın geleneksel gıdalara tamamen veya kısmen ilave edilmesi veya diğer bileşenlerle yer değiştirmesi yönünde eğilimler giderek artış göstermektedir. Soyanın sağlığa yararlı etkileri tüketicilere yaygın olarak tüketilen ve kabul edilebilir nitelikteki soya ürünleri ile ulaştırılabilir. Çok çeşitli soya esaslı bileşen dünya pazarında mevcut olup, formülasyonların optimizasyonu için her birinin fonksiyonu, besin değeri, maliyet ve lezzet özellikleri tam olarak anlaşılmalıdır. Bu çalışmada; soya ürünlerinin fonksiyonel gıda bileşenlerinin sağlığa olan etkileri, gıda süreçlerinden etkilenmeleri ve ürünlerde uygulamalarının irdelenmesi amaçlanmıştır.  

Anahtar Kelimeler

Soya proteini, diyet lifi, izoflavon, fenolik maddeler

Kaynakça

• Liu K. 2004. Soybeans as a Powerhouse of Nutrients and Phytochemicals and Edible Soybean Products in the Current Market. In Soybean as Functional Foods and Ingredients, K. Liu, (ed). pp.1-51, AOCS Press, Champaign, IL, USA.
• Çırak C, Esendal E. 2005. Soyada bitki geliflim dönemleri. OMÜ Ziraat Fakültesi Dergisi, 20: 57-65.
• FAO. 2007. Food and Agriculture Organization of the United Nations, Faostat database. http://faostat.fao.org/si- te/340/DesktopDefault.aspx? PageID=340 (13.09.2007).
• Anaç H, Ertürk YE. 2003. Soya fasulyesi. Tarımsal Ekonomi Arafltırma Enstitüsü Dergisi, 2: 1-4.
• Liu K. 1999. Soybeans Chemistry, Technology, and Utilization. Aspen Publishers, Inc., 532 s, Gaithersburg, Maryland.
• Descheemaeker K, Debruyne I. 2001. Soy and Health 2000 Clinical Evidence Dietetic Applications. Garant Publisher, 198 s, Leuven, Belgium.
• Endres JG. 2001. Soy Protein Products Characteristics, Nutritional Aspects, and Utilization. pp.1-40, AOCS Press, Champaign, IL, USA.
• Liu K, Limpert WF. 2004. Soy flour: varieties, processing, properties, and applications. In Soybeans as Functional Fo- ods and Ingredients, K. Liu, (ed). pp.101-120, AOCS Press, Champaign, IL, USA.
• SAA. 1996. Voluntary standards for the composition and labelling of soy milk in the United States, accepted by the Soy foods Association of America http://www.soyfoods.org/technical/SMStandards.pdf
• Zhang H, Tatsumi LLE, Isobe S. 2005. High-pressure treatment effects on proteins in soy milk, Lebensmittel Wissens- haft und Technologie, 38: 7-14.
• Debruyne I. 2006. Soy base extract: soymilk and dairy alternatives. In Soy Applications in Food. M.N. Riaz (ed), pp.111- 132, CRC Taylor and Francis, Boca Raton, FL, USA.
• Riaz MN. 2006. Processing of soybeans into ingredients. In Soy Applications in Food, M.N. Riaz, (ed), pp. 40-62, CRC Taylor and Francis, Boca Raton, FL, USA.
• Nelson AL. 2001. High-fiber Ingredients. Eagan Press, pp. 29-62, Minnesota, USA.
• Lecerf JM. 2001. Effects of soybean oil on plasma lipoprotein and cardiovascular risk in men and women. In Soy and Health 2000 Clinical Evidence Dietetic Applications. K. Decheemaeker ve Ignace Debruyne (eds), pp. 93-100, Garant Publication, Leuven.
• Mazza G. 1998. Functional foods: biochemical and processing aspects. Technomic Publishing, Lancaster, PA.
• DeVries JW, Prosky L, Li B, Cho S. 1999. A Historical perspective on defining dietary fiber. Journal of AACC, 44: 367- 369.
• Prosky L. 2000. What is dietary fiber, Journal of AOAC Int., 83: 985-987.
• AACC. American Association of Cereal Chemists. 2001. The definition of dietary fibre. American Association of Cereal Chemists Report, March 2001, 46: 112-129.
• Asp NG. 2004. Definition and analysis of dietary fibre in the context of food carbohydrates. In Dietary Fibre bio-active carbohydrates for food and feed. J.W. van der Kamp, J. Miller Jones ve G. Schaafsma (eds), pp. 21-26, Wageningen Academic Publishers, Wageningen, Holland.
• Gibney MJ. 2000. Nutrition and Diet for Healthy Lifestyles in Europe. In Advanced Dietary Fibre Technology. McCleary BV, Prosky L. (Eds.), pp. 1-12, Blackwell Science.
• Dreher ML. 2001. Dietary Fiber Overview. In: Handbook of Dietary Fiber. Sungsoo Cho S, Dreher ML. (eds), pp. 1-16, Marcel Dekker, Inc., N.York, USA.
• Miller Jones J. 2004. Dietary fibre intake, disease prevention, and health promotion. In Dietary Fibre bioactive carbohy- drates for food and feed. N.G. A. J.W. van der Kamp, J. Miller Jones ve G. Schaafsma (eds), pp. 143-164, Wagenin- gen Academic Publishers, Wageningen, Holland.
• Marlett JA. 2002. Dietary fiber and cardiovascular disease. In Handbook of Dietary Fiber, S.S.Cho ve M.L. Dreher (Eds), pp.17-30, Marcel Dekker, New York, USA.
• Slavin JL. 2002. Dietary fiber and colon cancer, In Handbook of Dietary Fiber, S.S.Cho ve M.L. Dreher (Eds), pp.31-46, Marcel Dekker, New York, USA.
• Naczk M, Shahidi FC. 2004. Extraction and analysis of phenolics in food, review. Journal of Chromatography A, 1054: 95-111.
• Karakaya S, El SN, Tafl AA. 2001. Antioxidant activity of some foods containing phenolic compounds. International Jo- urnal of Food Sciences and Nutrition, 52: 501-508.
• Lee HC, Jenner AM, Low CS, Lee YK. 2006. Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota. Research on Microbiology, 157: 876-884.
• Friedman M, Mackey BE, Kim H, Lee I, Lee K, Lee S, Kozukue E, Kozukue N. 2006. Structure-activity relationships of tea compounds against human cancer cells. Journal of Agricultural and Food Chemistry, published on web DO- I:10.1021/jf062276h.
• Garcia MC, Torreü M, Marina ML, Laborda F. 1997. Composition and characterization of soybean and related products. Critical Reviews in Food Science and Nutrition, 37: 361-391.
• Romani A, Vignolini P, Galardi C, Aroldi C, Vazzana C, Heimler D. 2003. Polyphenolic content in different plant parts of soy cultivars grown under natural conditions. Journal of Agricultural and Food Chemistry, 51: 5301-5306.
• Girard B, Mazza G. 1998. Functional grape and citrus products. In Functional Foods Biochemical and Processing As- pects. G. Mazza (ed), pp139-191, Technomic Publishing, Lancaster, Basel.
• Kardinaal AFM. 2001. Soy Isoflavones: Impact on Health and Disease. In Soy and Health 2000 Clinical Evidence Di- etetic Applications.Koen Descheemaeker ve Ignace Debruyne (eds), pp.157-163, Garant, Leuven, Belgium.
• Walsh KR, Zhang YC, Vodovotz Y, Schwartz SJ, Failla ML. 2003. Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion. Journal of Agricultural and Food Chemistry, 51: 4603-4609.
• Zhang YC, Lee JH, Vodovotz Y, Schwartz SJ. 2004. Changes in distribution of isoflavones and β-glucosidase activity during soy bread proofing and baking. Cereal Chemistry, 81: 741-745.
• Hendrich S, Murphy PA. 2001. Isoflavones: source and metabolism. In Handbook of Nutraceuticals and Functional Fo- ods. R.E.C. Wildman (ed), pp. 55-76, CRC Press, Boca Raton, FL, USA.
• Khatib KA, Herald TJ, Aramouni FM, Macritchie F, Schapaugh WT. 2002. Characterization and functional properties of soy β-conglycinin & glycinin of selected genotypes. Journal of Food Science, 67: 2923-2929.
• Barraquio V L, van de Voort FR. 1988. Milk and soy proteins: their status in review. Canadian Institute of Food Scien- ce and Technology, 21: 477-493.
• Boyacıoğlu MH. 2006. Soy ingredients in baking. In Soy Applications in Food. M.N. Riaz (ed), pp. 63-81, CRC Taylor and Francis, Boca Raton, FL, USA.
• Vodovotz Y, Ballard C. 2004. Compositions and processes for making high soy protein-containing bakery products, Pa- tent No US 2004/0071852 A1.