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Vol. 6, No. 1
February 17, 2001Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information.
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CONTENTS
1. Mayo Clinic Specialist Calls for Greater Use Of Soy Foods
2. Soy is 'Proven Disease Fighter' - Reader's Digest
3. New Soyfoods Center Created
4. February Recipes: Muffin Mania
_ Blueberry Streusel Muffins
_ Cherry Almond Muffins
_ Better Bran Muffins
3. Getting on and off our list***********************
MAYO CLINIC SPECIALIST CALLS FOR GREATER USE OF SOY FOODS
The Mayo Clinic says people need to broaden their tastes and include more soy-based foods in their diets in order to improve health.
Dr. Donald D. Hensrud, a nutrition specialist at Mayo, said:
"The challenge is for the public to try to include foods such as tofu, tempeh, miso, textured vegetable protein, soy milk and soy cheese in their diet regularly. If people try these products, using creative ways to prepare them, they may discover palatable and enjoyable new foods and improve their health in the process."
Dr. Hensrud commented on the recent statement by the American Heart Association that eating 25 to 50 grams of soy protein daily can help reduce blood levels of LDL or "bad" cholesterol by four to eight percent.
The association's Nutrition Committee reviewed clinical studies in making its soy recommendation, and also said that the positive health effects of soy are even greater for people who have high cholesterol levels.
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SOY IS 'PROVEN DISEASE FIGHTER' - READER'S DIGEST
An article in the February Reader's Digest, "The New Joy of Soy," calls soy foods a "proven disease fighter," citing evidence that soy can lower cholesterol, helps protect against cancer, and offers women relief for menopausal discomfort.
"Soy's power against cholesterol and the strong suggestion that it can lower cancer risk are reason enough to make it a regular guest at your table," the article said.
Writer Peter Jaret reported that consumers now have new soy products offering options for soy intake "that span the whole range of meals from breakfast to bedtime snack."
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NEW SOYFOODS CENTER CREATED
Although the global demand for soy foods is projected to grow dramatically around the world, many food companies still lack expertise in soy product development, processing, marketing, distribution, pricing, and promotion. Much work also remains to done in fully exploiting the exceptional nutritional properties of the soybean.
With that in mind, the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois recently launched the Illinois Soy Foods Center. This new program was established with the goal of developing innovative processing and marketing techniques, educating consumers on the advantages of a soy-enriched diet, and communicating the many health benefits of soy.
Barbara Klein, professor of food science and human nutrition, and Keith Cadwallader, associate professor of food chemistry will serve as co-directors of the Center.
"The Illinois Soy Foods Centerthrough its highly experienced research teams and technical facilitiesis uniquely positioned to provide the necessary expertise for both large and small food companies to take advantage of the boom in soy foods," Klein said. "The recent approval of a soy health claim by the U.S. Food and Drug Administration, in particular, has opened a new major window of opportunity to promote soy as an affordable, flavorful, and healthful dietary component."
The center will operate as an integrated, multi-disciplinary program supported by funding from the Illinois Council on Food and Agricultural Research (C-FAR) through its Sentinel Grant Program. Additional support is being provided by the U of I's National Soybean Research Laboratory.
Besides major contributions from programs in the U of I's Department of Food Science and Human Nutrition, the Center will draw on additional expertise available from the International Soybean Program (INTSOY) and the Functional Foods for Health Program.
Klein points out that developing new soy foods provides benefits only if consumers find the products tasteful and appealing. As result, one major area of research at the center will focus on how to better understand consumer tastes and their perceptions of soy foods.
"Small and large food processors interested in developing and marketing new soy products also often need technical and marketing assistance," Klein said. "As part of the Illinois Soy Foods Center, we will have several action teams that can aid in solving problems of technology, quality control, and marketing through research and testing agreements."
Klein notes that one of those action teams will work directly on developing new soy products for test markets. The team members will take special consideration of such factors as improving processing technologies, increasing shelf life, enhancing product safety and packaging, and minimizing production costs in their development efforts.
"With support from the Food Brands Lab at the U of I, another of our teams will focus on enhancing consumer acceptance of soy," she said. "Researchers will collect information on the perceptions of consumers about soy foods and study the effects of various advertising and educational efforts on those perceptions and the subsequent food-purchase decisions."
A third team will undertake a variety of outreach programs, aimed at providing up-to-date information on soy foods research to both consumers and producers. Multimedia programs will also be developed that can be taken directly to schools.
"A final action team will focus on the transfer of soy technologies to interested scientists and private sector businesses from around the world," Klein said. "This group will offer several short courses and workshops each year on soy products, with the goal of assisting both large and small processors in the successful introduction of soy foods. Topics for the courses will include processing technologies, marketing, and sensory improvements to make soy foods more appealing to consumers."
Additional details on the goals and objectives of the Illinois Soy Foods Center.
http://www.soyfoodsillinois.uiuc.edu/
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FEBRUARY RECIPES: MUFFIN MANIA
Blueberry Streusel Muffins
1 1/2 cups all purpose flour
1/2 cup soy flour
2 tsp baking powder
2/3 cup brown sugar
1/2 tsp cinnamon
1 cup vanilla soymilk
2 egg whites
2 Tbs vegetable oil
1 1/4 cup fresh or frozen, unthawed blueberriesStreusel Topping:
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 tsp cinnamon
2 Tbs margarinePreheat oven to 375°F. In large mixing bowl, stir together flours, baking powder, sugar and cinnamon. In a small bowl, whisk together the soymilk, egg whites and oil. Pour into dry ingredients and mix just until blended. Gently fold blueberries into batter. Divide batter among 12 lightly greased or paper-lined muffin cups. Prepare streusel topping by mixing flour, brown sugar and cinnamon in small bowl; cut in margarine with pastry cutter or fork until mixture is crumbly. Top with streusel mixture. Bake at 375°F for 15 to 18 minutes or until golden and toothpick inserted in center comes clean. Remove from muffin tins immediately onto cooling rack.
Yield: 12 muffins. Serving size: 1 muffin. Per serving: 211 calories, 5 g fat, 1 g sat fat, 4 g protein (1.8 g soy protein), 37 g carbohydrate, 129 mg sodium, 0 mg cholesterol, 1.7 g dietary fiber.
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Cherry Almond Muffins
1 cup sugar
1/2 cup margarine
3 eggs
1 1/4 cup all-purpose flour
1/2 cup soy flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbs plus 1 tsp almond extract
3/4 cup vanilla soymilk
3/4 cup (3.5 ounce bag) dried cherriesPreheat oven to 375°F. Cream sugar and margarine in a large bowl until light and fluffy. Add eggs and beat well. In a separate bowl, whisk together flours, baking powder, baking soda and salt. Add to creamed mixture alternately with almond extract and soymilk. Stir until combined. Fold in dried cherries. Pour batter into greased or paper-lined muffin pan. Bake 20 - 25 minutes or until toothpick inserted in middle comes out clean.
Yield: 12 muffins. Serving size: 1 muffin. Per serving: 264 calories, 9.5 g fat, 2 g sat fat, 5 g protein (1.6 g soy protein), 38 g carbohydrate, 303 mg sodium, 53 mg cholesterol. 1 g dietary fiber.
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Better Bran Muffins
1 1/4 cups flour
1/2 cup soy flour
1 cup bran flake cereal
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 slightly beaten eggs
2/3 cup soymilk
1/2 cup raisins
1/4 cup soybean oilSpray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, soymilk and soybean oil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400° F. oven for 15-20 minutes.
Yield: 12 muffins. Per serving ( 1 muffin): 134 calories, 4.7 grams protein (1.6 g soy protein), 26.4 grams carbohydrates, 6.7 grams total fat, 0.8 grams saturated fat, 30 mg cholesterol, 188 mg sodium, 3.2 g dietary fiber.
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