|Food chemists have removed gas-producing sugars in products containing soy – a find that could be music to consumers’ ears.
(Click image to enlarge)
may drop off the list of musical fruit. Scientists in Singapore are
reporting victory over some consumers’ No. 1 complaint about soy
products — the “flatulence factor” caused by indigestible sugars found
in soy. In a study scheduled for the November 12 issue of ACS’
bi-weekly Journal of Agricultural and Food Chemistry, they
describe a method for significantly reducing the amount of
flatulence-causing carbohydrates in soy yogurt while raising the levels
of healthy antioxidants known as isoflavones.
In the study, Dejian Huang and colleagues note that soy yogurt has a
global market share of only 1.9 percent, even though it has a number of
health advantages over dairy-based yogurt. That’s partly because of the
flatulence-causing compounds in soy. “It would be desirable to remove
the flatulence-causing raffinose and stachyose from the soy yogurt to
improve consumers’ preferences. The objective of this study was to
develop a new soy yogurt enriched with isoflavones with reduced levels
of flatulence-causing oligosaccharides,” the scientists said.
The researchers grew soybeans in the presence of a fungus that produced
enzymes capable of degrading the undesired sugars. “We have
demonstrated for the first time that germinated black soybeans under
fungal stress can be fermented into a soy yogurt which features a low
amount of flatulence-causing oligosaccharides but with a significant
level of isoflavones,” says Huang.
News release courtesy of American Chemical Society on October 22, 2008.