Effects of soy protein inclusion in development of a reduced-carbohydrate hard pretzel

摘要

Considering the numerous health benefits, it is not surprising that soy protein is paving its way into the convenience snack category. Specifically, research is supporting soy protein's role in obesity management which suggests a great fit for soy protein in this category. Today's expanding population of "grazing" and low carbohydrate conscious consumers demand nutritious snack options with great taste and texture. This work aims at developing low pressure extruded snacks, i.e., hard pretzels with atleast 40% less carbohydrate and increased protein content per RACC serving (1 oz or 28 grams). The pretzel dough used as a control contains flour, water, high oleic canola oil, malt syrup, salt, and yeast. The dough is extruded and formed, proofed, immersed in a 1% sodium hydroxide solution and baked to reach less than 3% moisture. Experimental products will include increasing increments of soy protein, various sources of fiber, combined with different selections of sweeteners. For optimum acceptability, minimal variation from the control product, will be determined by evaluating finished product for appearance (regularity of shape and color), palatability by sensory evaluation, and finished product texture profile evaluated by a texture analyzer, TA-XT2i. This study will develop an understanding of the factors important when seeking to leverage nutrition while developing high quality, low pressure extruded snacks.