By IANS
New York : It’s the ultimate breakfast – a cereal that is protein-packed, low-fat, high-fibre and so filling that you won’t look at food till lunch. And this soy-based meal even passes the taste test.
Said Soo-Yeun Lee, member of the University of Illinois team that created the recipe for this super breakfast: “There are lots of good reasons to eat soy – and even more reasons to consume soy protein at breakfast.
“Research shows that soy decreases the risk of breast and prostate cancers and lowers cholesterol and triglycerides. Diets high in soy protein are also effective in combating obesity,” Sciencedaily reported.
“Soy protein is very high-quality protein, and high-protein meals eaten early in the day stick with you so you eat less,” Lee added.
Even though it’s important that people consume protein in the morning, the scientist said most breakfast foods – cereals, muffins, waffles – are high in carbohydrates.
Why? Because too much soy can cut out flavours and textures – leading to less consumer acceptance of the product, she pointed out.
But now Lee has got 10 grams of protein (6.5 grams of it soy protein) and five grams of fibre into one serving of a cereal that people find appealing.
In doing so, she also met the requirements for the US Food and Drug Administration’s soy, high protein, and fibre health claims.
To meet taste requirements, Lee asked 120 people to take part in a sensory panel to evaluate her four formulations – both unflavoured and cinnamon-flavoured cereals served with and without skimmed milk.
A second consumer evaluation pitted Lee’s cereals against five that are already commercially available and marketed for their healthful properties.
“We know we need to do some tweaking but, even at this stage, one of our formulations did better than a product that’s already on store shelves.
“We’re still experimenting with different flavours and sweeteners, but I’m confident that soy-based, high-protein cereals can not only optimise nutrition, they can also taste good,” she said.
Lee said that her formulations were taste-tested as stand-alone cereals but could also be used as supplements to boost the protein and fibre content of other cereals.