Functional properties of the modified soy milk power

Abstract

The objective of this work was to determine the main functional properties for application in meat systems, of the modified soy milk power (MSMP) produced in the IIIA milk plant. The content of free fat, moisture, protein and pH value were determined in two samples of MSMP. The following functional properties were determined: solubility protein and nitrogen solubility index, water retention capacity (WRC), fat retention capacity (FRC), gelation, emulsifying and foaming properties. Soy products and whole and defatted milk were analyzed. In comparison with the others products, it presents a low WRC and low FRC, but forms firmer gels. Its good emulsifying properties, as well as poor foam capacity formation, facilitate its use in comminute meat products. Its protein content some low limits its use as extensor in meat products, as reaching levels of meat substitution similar to those that are achieved with other soy product, would need greater MSMP quantities and this could affect the sensorial characteristics of products in which is employed.