Effect of Altered Dextrose Equivalent on Nutritional Quality and Flavor of Whey Soy Drink Mix

Abstract Substitution of either 26 to 29 dextrose equivalent corn syrup solids or 9 to 12 dextrose equivalent dextrin for 40 to 44 dextrose equivalent corn syrup solids in a whey soy drink mix formulation did not decrease the standardized protein effiency ratio, net protein ratio, apparent dry matter digestibility, or apparent nitrogen digestibility of the beverage powder after 12 mo-storage at either 25 C or 37 C. After 12 mo-storage at 37 C, the 9 to 12 powder, the 26 to 29 powder, and the 40 to 44 control, respectively, showed protein efficiency ratios, 2.07 ± .05, 2.15 ± .04, and 2.12 ± .04; net protein ratios, 3.32 ± .06, 3.41 ± .05, and 3.36 ± .06; digestibility of dry matter, 92.3% ± .63, 93.3% ± .13, and 93.7% ± .29; digestibility of nitrogen 81.6% ± .77, 82.5% ± .69, and 84.2% ± .30. No lysine destruction occurred in any of the samples stored at 37 C, and 93 to 94% of the lysine was measured as chemically available after 12 mo. Vitamin A decreased 28 to 36% in these samples over storage, but Vitamin C showed little change. Using a ranking test, judges rated the 40 to 44 control sweeter than both the 26 to 29 and 9 to 12 products. However, when these products were scored against a hidden 40 to 44 control, only the 9 to 12 product consistently received a lower flavor score over storage. Although substitution of the 26 to 29 corn syrup solids or the 9 to 12 dextrin did not reduce protein quality and digestibility over the time studied, only the former provided the flavor qualities required for whey soy drink.