Influence of soy protein isolate and curcumin-piperine fortification on sensory, nutritional and functional profiling of snack product

Abstract

Zea Maize L. var. Everta, commonly called corn, is a popular choice for a quick snack. Its relatively low protein content, though, limits its value as a truly nourishing food. Furthermore, there is growing consumer interest in snack foods with greater nutritional benefits, particularly those derived from plant sources, which is fueling demand for healthier options. This study was undertaken to develop protein-enriched flavoured popcorn, as a ready-to-eat snack, using plant protein ingredients and natural bioactive compounds. Experiments were conducted to prepare protein-fortified popcorn with soy protein isolate at different concentrations, along with seasoning, highlight that the combined incorporation of soy protein isolate and curcumin effectively enhances nutritional quality and antioxidant capacity of popcorn, making it a promising functional snack product. Popcorn developed with 20% soy protein isolate and 4% curcumin piperine extract was found to be overall acceptable. The functional properties of popcorn were enhanced by fortification with soy protein isolate and by adding a curcumin-piperine extract. The fortified sample C1 showed an increase in protein content to 21.88% compared to the control sample C0. Functional evaluation revealed a marked increase in total phenolic content and antioxidant activity. Both results highlight that the combined incorporation of soy protein isolate and curcumin-piperine extract effectively enhances the nutritional quality and antioxidant capacity of popcorn, making it a promising functional snack product.