Soybean proteins in prudent-diet foods

Abstract

A review is presented on soybean proteins and their health, nutritional, convenience, stability, and economic attributes that justify usage in prudent-diet foods. The concept of these foods is discussed with consideration the contributions of soybean proteins to caloric energy, ratios of polyunsaturated to saturated fatty acid, ratios of polyunsaturated to saturated fatty acids, cholesterol, sodium ion, and levels of sugars. Soybean proteins provide technologists with a cheap, functional protein source for developing meat analogs. Inherent soybean flavors are considered the major unstabilizing problem in prudendiet foods. The energy requirement for producing one pound of meat analog is estimated at 12,300 BTU; soy flour used in it requires only 330 BTU, while cooked meat requires approximately 52,250 BTU per pound.