Antioxidant activity and off-flavor reduction in soy-based high-protein, low-carb spherical snacks

Excessive intake of sugar-rich foods is often responsible for diabetes and obesity. Recently, we developed soy-protein based high-protein, low-sugar snacks. Hemp protein and canola oil can be used as additional ingredients. In this research, the total polyphenol content, fatty acid composition, and antioxidant capacity of the snacks were investigated. Partial replacement of soy protein with hemp protein did not affect the total polyphenol content value but did increase the antioxidant activity, as estimated by the oxygen radical absorbance capacity, 2, 2-Diphenyl-1-picrylhydrazyl assay, and superoxide radical scavenging activity assay. Moreover, GC-MS analyses of the volatile components of the snacks showed that incorporation of canola oil to the dough reduced the generation of hexanal and 2-pentylfuran, which are representative off-flavor compounds in soy-based processed foods. The presence of oil may have prevented these lipophilic compounds from vaporizing into the headspace. These experimental results demonstrate the health benefits of the snacks beyond their nutritional advantages.