2021
Optimization of food process engineering process parameters for shelf stable SOYLEIC™ milk, SOYLEIC™ yogurt, SOYLEIC™ tofu and SOYLEIC™ extruded okara products fortified with Vitamin B12
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Contributor/Checkoff:
Missouri Soybean Merchandising Council
Category:
Food
Keywords:
Human foodHuman health
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Kiruba Krishnaswamy, University of Missouri
Co-Principal Investigators:
Azlin Mustapha, University of Missouri
Project Code:
441-21
Contributing Organization (Checkoff):
Missouri Soybean Merchandising Council
$57,076
Institution Funded:
University of Missouri
$57,076
Brief Project Summary:
High oleic soybean oil is one of the more promising value-added opportunities available for U.S. soybean farmers. Developed by University of Missouri soybean breeders through soybean checkoff supported research, high oleic soybeans were trademarked as Soyleic by the Missouri Soybean Merchandising Council in 2018. Soyleic soybeans produce three to four times more oleic acid than other conventional soybean varieties. The oil provides traditional soybean oil functionality and performance without the partial hydrogenation that creates trans fats. The non-GM trait, when combined with solid agronomic seed varieties, allows U.S. soybean growers access to certain market sectors that are highly sought after.
Key Beneficiaries:
#consumers, #Farmers, #soybean processors
Unique Keywords:
#food, #foods use, #high oleic soybean oil, #high oleic soybeans, #high oleic trait, #markets, #missouri soybean merchandising council, #oil functionality, #soybean checkoff, #soybean research, #soybean varieties, #u.s. farmers
Information And Results
Project Summary

Develop and optimize food processing technologies for value added products from SOYLEIC™ brand for non-GMO High
Oleic Soybean.

Project Objectives

The major goal of this project is to develop and optimize food processing technologies for value added products from SOYLEIC™ brand for non-GMO High Oleic Soybean.

Project Deliverables

1) Optimization of food processing technology for developing shelf stable SOYLEIC™ milk fortified with vitamin B12
2) Optimization of food processing technology for developing fortified SOYLEIC™ yogurt with vitamin B12
3) Optimization of food processing technology for developing fortified SOYLEIC™ tofu with vitamin B12
4) Extrusion and optimization of food processing technology for developing from SOYLEIC™ Okara with vitamin B12
5) Developing food processing technology for using SOYLEIC™ soymilk as a carrier to encapsulate vitamin B12 and develop high protein vitamin B12 fortified instant powder

Progress Of Work

Updated April 27, 2021:
Balanced human diets require the intake of many different vitamins and nutrients, some of which are not included in the fast-paced lifestyle food options. These vitamins play an extremely important role in healthy development and maintaining of bodily systems, so they are important for people of all ages.

Vitamin B12 deficiency is characterized by fatigue, weakness, constipation, loss of appetite, weight loss, megaloblastic
anemia, and permanent neurological damage. Vitamin B12 deficiency affects a wide range of risk groups from lactating
and pregnant women, adolescents, children, vegetarians, individuals with gastrointestinal disorders, pernicious anemia, and older adults. Atrophic gastritis affects 10-30% of older adults, and adults above 50 years old are recommended to obtain vitamin B12 from fortified foods.

During our initial study, we have found that using SOYLEIC™ milk could be an ideal carrier for vitamin B12. We aim to develop and optimize processing parameters for developing value added products from SOYLEIC™ (non-GMO High Oleic
Soybean), namely shelf stable SOYLEIC™ milk, SOYLEIC™ yogurt, SOYLEIC™ tofu and SOYLEIC™ extruded okara products fortified with Vitamin B12. The formulations and technology could be scaled up for industrial processing with licensing to food industries.

Final Project Results

Benefit To Soybean Farmers

more demand for HO soy production and increase Missouri soybean farmer’s bottom line

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.