Optimization of Protein and Fiber Content in Soy-Mushroom Health Drink Powders for Enhanced Nutritional Value

EasyChair Preprint 15111

Abstract

The 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

@booklet{EasyChair:15111,
  author    = {Oluwaseun Abiade},
  title     = {Optimization of Protein and Fiber Content in Soy-Mushroom Health Drink Powders for Enhanced Nutritional Value},
  howpublished = {EasyChair Preprint 15111},
  year      = {EasyChair, 2024}}