Progress 09/15/03 to 09/14/05
With a need for both diversification in agriculture production in Vermont and development of value added soy based functional foods which represents a new and profitable area of growth for the food manufacturers, the present project was carried out with three objectives 1. Development of soy-based functional foods and their manufacturing technology 2. Quality testing of products and 3. Transfer of the new technology. Functional soy products such as prebiotic nutritional soy beverage, flavored soy milk, symbiotic soy yogurt, soy yogurt beverage, prebiotic frozen soy ice cream, frozen soy yogurt, flavored tempeh and tofu products were developed successfully. The market survey indicated that production of soy has increased and the number of consumers who would like to buy soy products has also increased over the past five years. Currently, Vermont grocers import a large percentage of the organic soy products that are consumed in the state. The market for soy products has
grown and the foodservice sector is facing a growing demand for functional soy beverages and other natural and organic soy products. With soybeans sourced on Vermont farms, Vermont could become a leading producer of soy products in New England with formulations containing the purest soy base as the main ingredient in a line of certified organic soy products. The technologies for flavored soy milk, symbiotic soy yogurt, soy yogurt beverage and tofu (flavored tofu and salad tofu) have been transferred to Vermont Soy, LLC which was established this help of this project. The employees of the company have been trained through this grant. These products will be commercialized by Vermont Soy, LLC in the Summer of 2006.
The functional soy products developed by this project will help to create a new niche market for Vermont organic farms and related food processors and will diversify the agriculture of Vermont and may help to create new jobs and to protect the rural settings of the state of Vermont.
- Ross, J.K. and Guo, M.R. 2005. Sensory Evaluation of Organic Tofu Containing Recipes by College Students in an Introductory Foods Class. J Am Diet Assoc 105(8 Suppl):A48.
- Gokavi, S., T. Pinkham, and M.R. Guo. 2005. Optimization of inoculationrate and incubation time for development of symbiotic soy yogurt. IFT Annual Meeting Book of Abstracts, 18F-24.
- Pinkam, T. S.. Gokavi, B. Rice, M. Guo. 2005. Development of symbiotic soy milk yogurt beverage. 6th International Conference on Food Science and Technology, Book of Abstracts p54, Guangzhou, China, November 9-11, 2005.
Progress 10/01/03 to 09/30/04
Agriculture in Vermont is dominated by dairy farming, with dairy accounting for early ninety percent of agricultural receipts. There is a need for both diversification in agricultural production as well as simultaneous development of new value added food products. Soy foods are considered as functional foods. Soy product consumption has been steadily increased in double digits during last four to five years. However, because of our eating habits and the flavor of soy products, the market share of soy food is much smaller than other major food categories. Several organic new soy-based products including low moisture tofu, fortified soy milk, and tempeh have been developed and tasted on by panelists. Symbiotic soy yogurt and beverage were also developed. Chemical and microbiological analyses, shelf-life testing, and survialbility of probitotics are being conducted.
The new products developed by this research may create a new niche market for Vermont organic soy farms and may increase soy food consumption in Vermont , and may be benefical to the wellbeing of the consumers.
- No publications reported this period