| Crop | Soybean |
|---|---|
| Start Date | 2014 |
| End Date | 2015 |
| Principal Investigator | Nivet, Meeling , Food Discovery Centre |
| MPSG Financial Support | $21,400 |
| Total Project Funding | $21,400 |
| Report | Final Report |
Research Objectives
- To provide an extension of shelf life on a refrigerated soy spread for the commercial collaborator, nu eats foods to improve their distribution chain and to allow for clinical trial development.
- To investigate the effects of fermentation on soy milk in a non-dairy (soy) yogurt and to develop a soy yogurt prototype packaged in individually for retail sale.
Project Description
The Food Development Centre completed a pilot plant scale process for a soy spread product with the intent of initiating clinical trials to examine the effect of soy on blood cholesterol using this soy spread; however, the shelf life of this refrigerated soy spread product was short (8 to 14 days). As this shelf life period is considered too short to proceed with these clinical trials or to assess a good distribution chain, further development to investigate solutions for its shelf life was required. The project tested several methods to improve the shelf life of the soy spread. The shelf life study included an assessment for up to three months on the microbiological counts for standard plate count; Yeast and Moulds; and Total coliforms. A sensory analysis was also performed to investigate changes in taste, odour, appearance and textures. The nutrition facts content and label ingredient listing were generated.
The second activity utilizes a fermentation process that identified in the MPSG-funded project “Prototype Development of a Soy-Saskatoon Smoothie.” The fermentation process was successful in reducing and masking the beanie flavour of soy, allowing for the utilization of soy products as a non-dairy alternative. This is considered an outstanding breakthrough in the product development of liquid foods as many more applications for value added GM soy products can be generated. Thus, during the development of the smoothie, it was recognized that new soy products can be further developed from the soymilk using soy yogurt as an ingredient. FDC developed a commercial soy yogurt from genetically modified soy beans sourced locally in Manitoba. The successful product underwent a shelf life study in appropriate packaging and under refrigerated conditions, and was provided nutrition facts content and ingredient listing.