| Crop | Soybean |
|---|---|
| Start Date | 2011 |
| End Date | 2012 |
| Principal Investigator | Arntfield, Susan , University of Manitoba |
| MPSG Financial Support | $10,000 |
| Report | Final-Report-4 |
Research Objectives
- Using food grade Manitoba-grown soybeans and meal/flour produced following oil extraction of Manitoba-grown soybeans destined for the oilseed market, protocols will be developed for the product of frozen desserts in which the dairy component is partially or totally replaced by soybean.
- Protein content of all products will be evaluated to determine the influence of protein content on both the yield and quality of the resulting product.
- The soy frozen desserts produced will then be compared to the commercial frozen dairy desserts and frozen soy products currently in the market.
Project Description
Soybean production has increased significantly in Manitoba in the last few years. However the food grade soybeans have not been the focus of this growth, in part because the varieties suitable for production in Manitoba were not as well suited to food usages in part because the level of protein produced in soybeans grown in Manitoba tended to be lower than that in Eastern Canada. Nevertheless it is possible to prepare food products from these food grade beans as well as from the meal that is left after oil extraction. In this work, extracts from both food grade beans and meal will be evaluated as potential ingredients for substitution in dairy type products, in particular, frozen desserts. Using both whole food grade soybeans and meal from oilseed beans, proteins will be extracted and incorporated in to frozen desserts at various levels of substitutions, up to a point where a dairy free product will be produced. While there are some dairy–free frozen desserts currently in the market place the ability to use Manitoba-grown soybeans in this type of application needs to be demonstrated. In addition these products are made exclusively from food grade beans and have looked only at dairy free products, not products that have a dairy –soybean combination. When necessary, non dairy fat will be used in the formulation. Processing protocols will be adapted to accommodate this novel source of protein. The information from this study should allow processors to effectively use Manitoba grown soybeans in this type of food product.