Protein blended foods

Peri, C., Barbieri, R., and Casiraghi, E. M. (1983). Physical, chemical and nutritional quality of extruded com germ flour and milk protein blends. Int. J. Food Sci. Technol. 18,43-52. 

Infant food supplements (corn, soy, whey and/or wheat protein blends) given in test meals to 3 or 14 adult men... 

Further impetus was given to protein blends in foods when such products were introduced into the domestic food assistance program in the. United States, Soy piotein foods weie introduced into school lunch and breakfast programs for which federal assistance has been given in the form of a subsidy administered by the federal government. Soy-fortified foods also were distributed to needy families through a family food distribution program. 

The average conversion factor for estimation of true protein, based on the ratios of total amino acid residues to amino acid N, determined for 23 various food products is 5.68 and for different classes of foods, 5.14-6.61 (Table 1.2). The N P factor of 4.39, based on analysis of 20 different vegetables, has been proposed by Fujihara etal. (2001) for estimating the true protein content in vegetables. A common N P factor of 5.70 for blended foods or diets has been recommended by Sosulski and Imahdon (1990). 

Singh, M., Mohamed, A. Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. LWT—Food Sci. Technol. 40(2), 353-360 (2007)... 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Kim, C. H. and Maga, J. A. (1987). Properties of extruded whey protein concentrate and cereal flour blends. LWT Food Sci. Technol. 20,311-318. 

Matthey, F. P. and Hanna, M. A. (1997). Physical and functional properties of twin-screw extruded whey protein concentrate-corn starch blends. LWT Food Sci. Technol. 30,359-366. 

Singh, R. K., Nielsen, S. S., Chambers, J. V., Martinez-Serna, M., and Villota, R. (1991). Selected characteristics of extruded blends of milk protein raffinate or nonfat dry milk with com flour. /. Food Process. Preserv. 15, 285-302. 

Despite the wealth of information available on the biochemistry, genetics, and nutritional values of plant proteins, people eat foods that look, smell, and taste good not because of nutritional importance. Thus, new blended plant foods or protein-supplemented snacks or food products will have to look and taste like the traditional items if they are to gain sufficient acceptance to become commercially feasible. Absolute food... 

The feasibility of using cottonseed flour to replace soy flour as a high protein contributor to U.S. Government food blends has been of interest in recent years. Presently cottonseed flour is not used to an appreciable extent in human food in the United States. But, due to expanding population in developing countries, it may be necessary to use this protein resource more efficiently. 

The blend containing glandless cottonseed flour offers the economic advantage of not requiring an animal protein component. However, glandless cottonseed flour is not at present time economically competitive with soy flour. With more extensive cultivation of glandless cottonseed, the prospect of using this commodity in nutritious food blends will be more favorable. 

Hayes, R.E Spadaro, J.J. Wadsworth, J.I. Freeman, D.W. "A study of nine Corn-Based Food Blends Formulated by Computer for Maximum Protein Quality," Agri. Research Results (South.Ser.) ARR-S-18, U.S. Department of Agriculture, 1984. 

The importance of direct gas chromatography and combined direct GC/MS to the food industry is demonstrated by the analysis of volatile flavor components and contaminants in experimental samples of rice, food blends, and raw and roasted peanuts. By examining these samples, we are able to investigate flavor systems that are probably associated with lipid oxidation, thermal degradation of protein, or protein interactions with other compounds. 

There is no universally good adhesive for food constituents. Proteins that are highly cohesive may not blend well with certain other ingredients. It is necessary to examine the available proteins for optimum properties and to select the most satisfactory ingredient combinations. A number of instruments are available for measurements of textural properties of food ingredients or products, but the final criteria for acceptable performance must be taste-panel evaluations. 

Other Protein Components. Other protein components In complex food systems and In protein Ingredient preparations may Interfere with or modify gelation reactions. Protein Interaction between whey protein and casein upon heating has a profound Influence on the characteristics of the casein gel structure In cheesemaking. Similarly protein Interactions are Important to meat structures. Protein-protein Interaction between soy and meat proteins has also been demonstrated with heat treatment (28). While concrete Interaction data have not been collected on protein gels formed from protein combinations, gelation properties of whey proteln/peanut flour blends have been Investigated GU) ... 

Pasteurized processed cheese foods =S44 >23 As for pasteurized blended cheese, but with the following extra optional ingredients (milk, skim milk, buttermilk, cheese whey, whey proteins - in wet or dehydrated forms)... 

Like polysaccharides, proteins impart texture and structure to foods. Protein-polysaccharide blends may assume physical, ionic, or covalent character, may be soluble or insoluble, and may sometimes exhibit synergism. The characteristics of the blend are as much a response to the reaction environment as to the properties of each ligand. 

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