Download PDFOpen PDF in browserOptimization of Protein and Fiber Content in Soy-Mushroom Health Drink Powders for Enhanced Nutritional ValueEasyChair Preprint 151117 pages•Date: September 27, 2024AbstractThe increasing consumer demand for functional foods with enhanced nutritional profiles has driven the development of innovative health drink formulations. This study focuses on the optimization of protein and fiber content in soy-mushroom health drink powders to maximize their nutritional benefits. Soybeans are recognized for their high protein content and essential amino acids, while mushrooms provide a rich source of dietary fiber, vitamins, and bioactive compounds. The study employs response surface methodology (RSM) to determine the optimal formulation, balancing protein and fiber content while maintaining palatability and sensory acceptability. Various ratios of soy and mushroom powder were tested, along with the incorporation of natural additives to enhance flavor and nutritional density. The optimized formulation was compared with locally available health drink powders for nutritional content, with significant improvements observed in protein and fiber levels, as well as antioxidant properties. This soy-mushroom health drink powder offers a functional alternative that addresses dietary needs, promoting muscle health, digestion, and overall wellness. Keyphrases: Fiber enrichment, Functional beverages, Health drink powder, Mushroom, Nutritional Analysis, protein enrichment, soy
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