Application of Soy-Cheese in the Development of Functional Pasta Rolls

This study investigated the development of soy-cheese fortified roll as an alternative to egg roll. Soybean grains were processed into soy-cheese. Functional roll was formulated using the soy-cheese while egg roll was used as the control. The results showed protein and ash contents of the functional roll to be 32.74 g/100 g, and 5.84 g/100 g, respectively. The control (egg roll) had protein (10.58 mg/100 g), and ash (2.76 g/100 g). Mineral contents of soy-cheese roll showed calcium (327.18 mg/100 g), and iron (8.36 mg/100 g), which were superior to 52.48 mg/100 g, and 2.08 mg/100 g for calcium and iron for control. Bioactive compounds in the soy-cheese included 1,2-Cyclopentanedione (8.41 g/100 g), Phenol, 2-methoxy- (10.70 g/100 g), with potential biological functions such as anti-inflammatory, anti-hypertensive, anti-cancer, and antioxidant. Soy-cheese roll was rich in alkaloids, phenolics, leucine, isoleucine, and methionine than control. Soy-cheese roll outperformed the control in taste and general acceptability. The study indicated the potential application of soy-cheese in the formulation of functional roll and as egg replacer.